An ion wind module and an ion wind kitchen utensil sterilizer

Abstract

The application belongs to the field of ion wind sterilization, and particularly relates to an ion wind module and an ion wind kitchen utensil sterilization machine. The ion wind module comprises a filament electrode group and a plate electrode group, the filament electrode group comprises filament electrodes arranged in parallel and at intervals, the filament electrodes comprise filament electrode substrates, and the filament electrode substrates are coated with rare earth element oxide coatings on the outside. The application can enhance electron emission capacity, improve plasma generation efficiency, generate more active particles, and thus improve sterilization rate by coating the filament electrode substrates with rare earth element oxide coatings. Experimental data show that the sterilization rate can be increased by more than 19% after the rare earth element oxide coatings are coated.

Description

Technical Field

[0001] This invention belongs to the field of ion wind disinfection, specifically relating to an ion wind module and an ion wind kitchenware disinfection machine. Background Technology

[0002] In daily life, kitchen knives and chopsticks, as utensils that frequently come into contact with various foods, inevitably accumulate a large number of bacteria, viruses, and stubborn food residues. According to relevant research, the surface of used chopsticks may harbor tens of thousands of bacteria per square centimeter, including pathogenic bacteria such as E. coli and Staphylococcus aureus. Knives, on the other hand, are even more prone to contamination with various microorganisms during the cutting of raw meat, vegetables, and other ingredients. If not thoroughly disinfected in a timely manner, these bacteria and viruses are highly likely to enter the human body through food, posing a serious potential threat to the digestive and immune systems and causing health problems such as diarrhea and food poisoning.

[0003] Traditional methods of disinfecting knives and chopsticks have many drawbacks. Boiling in hot water is a common and simple household disinfection method, but its effectiveness is severely limited. Firstly, it's difficult to maintain a water temperature high enough to effectively kill bacterial spores and other stubborn germs for extended periods; most bacteria can survive for a certain time at temperatures around 60℃-70℃. Secondly, hot water only affects the surface of the knives and chopsticks, making it difficult to thoroughly remove dirt and germs hidden in the crevices and grooves. Furthermore, this method is cumbersome, requiring constant monitoring of the water temperature and replacement of hot water, and can easily result in burns to the user.

[0004] While the emergence of drying and sterilizing knife and chopstick racks has improved the professionalism and thoroughness of sterilization to some extent, it is not without its flaws. A Chinese utility model patent, authorized on April 19, 2022, with authorization number CN216316961U, discloses a detachable drying and sterilizing knife and chopstick rack, including a base, a shell fixed to the base, a drying component, and a hanging basket (i.e., a kitchen utensil rack) installed inside the shell. The drying component includes a PTC heating element (i.e., a heating and drying module), which dries the utensils by blowing hot air. An ultraviolet sterilization device is also installed below the hanging basket. Common ultraviolet sterilization methods have blind spots, failing to ensure that all parts of the knives and chopsticks are evenly sterilized, allowing some bacteria to remain and potentially grow. Furthermore, ultraviolet light is not effective against some radiation-resistant bacteria. High-temperature steam sterilizers and similar products consume a lot of energy, requiring a large amount of electricity to convert water into high-temperature steam during operation. This not only increases household electricity costs but also damages wooden knives and chopsticks due to prolonged high temperature and humidity, causing the wood to crack and warp, shortening the lifespan of the utensils. In addition, traditional disinfection cabinets are usually quite large, which makes them extremely inconvenient to place and install for families with limited kitchen space, taking up valuable countertop or cabinet space.

[0005] The emergence of ion wind disinfection technology has brought new hope to the field of knife and chopstick disinfection. Ion wind generates plasma by ionizing gas through high-voltage discharge. The plasma is rich in reactive oxygen species (ROS) particles, which have extremely strong oxidizing properties. These particles can destroy the cell walls, cell membranes, and internal nucleic acid structures of bacteria and viruses, fundamentally inactivating pathogens. Its sterilization principle is more efficient and thorough than traditional methods. Moreover, ion wind can penetrate deep into the tiny crevices and textures of knives and chopsticks, eliminating hidden pathogens without dead angles, ensuring that the entire set of knives and chopsticks is thoroughly purified.

[0006] Chinese invention patent application CN117878723A, published on April 12, 2024, discloses a method for controlling the heating of an ion wind discharge electrode and an ion wind generating electrode assembly. The ion wind generating electrode assembly (i.e., the ion wind module) includes a filamentous electrode assembly and a plate electrode assembly. The filamentous electrode assembly includes at least two parallel filamentous electrodes (e.g., tungsten wires), and the plate electrode assembly includes at least two stacked plate electrodes. The ion wind module generates active particles with bactericidal and disinfecting effects through corona discharge. A problem with existing ion wind modules is their low plasma generation efficiency, which directly affects the improvement of sterilization and disinfection effects. Summary of the Invention

[0007] The purpose of this invention is to provide an ion wind module that solves the problem that the sterilization efficiency of existing ion wind modules needs to be improved.

[0008] The second objective of this invention is to provide an ion wind kitchenware sterilizer using the aforementioned ion wind module, thereby addressing the problem that the sterilization efficiency of existing knife and chopstick sterilizers needs to be improved.

[0009] To achieve the above objectives, the technical solution adopted by the present invention is as follows: An ion wind module includes a filamentous electrode group and a plate-shaped electrode group. The filamentous electrode group includes filamentous electrodes arranged in parallel and spaced apart. Each filamentous electrode includes a filamentous electrode substrate, and the filamentous electrode substrate is coated with a rare earth element oxide coating.

[0010] This invention is an improved version. By coating the surface of the filamentous electrode substrate with a rare earth element oxide coating, the electron emission capability is enhanced, the plasma generation efficiency is increased, and more active particles are produced, thereby improving the sterilization rate. Experimental data shows that coating with rare earth element oxides can increase the sterilization rate by more than 19%. The ion wind module of this invention can shorten the ion wind action time and reduce the operating time of the high-voltage discharge equipment while ensuring sterilization and disinfection effects, further reducing energy consumption.

[0011] Preferably, the rare earth element oxide in the rare earth element oxide coating is selected from one or two of lanthanum oxide and cerium oxide.

[0012] Preferably, the filamentous electrode substrate is coated with a titanium transition layer, and the rare earth element oxide coating is then coated around the titanium transition layer. The titanium transition layer can be prepared by magnetron sputtering, and its thickness can be 50±5 nm.

[0013] To achieve the second objective mentioned above, the technical solution adopted by this invention is as follows: An ion wind kitchenware sterilizer includes a heating and drying module and a kitchenware rack, and also includes the aforementioned ion wind module, wherein the air outlet of the ion wind module faces the kitchenware rack.

[0014] The ion wind kitchenware sterilizer of this invention applies ion wind technology to the sterilization of knives and chopsticks. Combined with a heating and drying module, it can not only sterilize efficiently, but also dry knives and chopsticks quickly, avoiding the growth of bacteria in a humid environment. While meeting the high standards of kitchen hygiene required by modern families, it overcomes many defects of traditional sterilization methods and meets the strict requirements of modern families for kitchen hygiene.

[0015] Preferably, an accelerating air duct is provided at the air outlet, and the cross-sectional area of ​​the accelerating air duct gradually decreases in the air outlet direction. The accelerating air duct enhances the air velocity and adopts a tapered air duct structure design, with the inlet cross-sectional area of ​​the air duct being larger than the outlet cross-sectional area. Based on Bernoulli's principle, this accelerates the gas flow rate, increasing the ion wind speed by 30%-50% compared to the original level. This ensures that active particles can cover the surface of knives and chopsticks more quickly and evenly, further improving the sterilization and disinfection efficiency.

[0016] Preferably, the heating and drying module is a PTC heating module, and the PTC heating module is coated with a catalytic coating for ozone decomposition. The PTC heating module can accelerate the drying process, and the catalytic coating can decompose the ozone generated during operation into harmless oxygen, reducing ozone residue, ensuring a safe disinfection environment, and preventing ozone from adversely affecting kitchen utensils such as knives and chopsticks, as well as the surrounding environment. The catalytic coating can be a nano-manganese dioxide coating. Nano-manganese dioxide coatings have highly efficient catalytic decomposition characteristics for ozone under heating conditions. The thickness of the catalytic coating can be selected as 10-50 μm.

[0017] Preferably, the ion wind module, the kitchen utensil rack, and the PTC heating module are arranged sequentially from top to bottom.

[0018] Preferably, the ion wind module, the kitchen utensil rack, and the heating and drying module are mounted on the main body of the sterilization rack, and the machine also includes a sterilization rack door for sealing the main body of the sterilization rack; the ion wind kitchen utensil sterilizer includes a door control module for controlling the circuit switching when the sterilization rack door is opened and closed. The door control module is used to control the circuit switching, cutting off power when the door is open and restoring power when the door is closed, ensuring safe use.

[0019] More preferably, the ion wind kitchenware sterilizer includes a human-computer interaction module that provides users with function selection and a control module, wherein the control module is connected to the human-computer interaction module, the door control module, the ion wind module, and the heating and drying module.

[0020] Preferably, the ion wind kitchenware sterilizer includes a sensing module for detecting whether kitchenware is placed or removed. Attached Figure Description

[0021] Figure 1 This is a schematic diagram of the ion wind module in Embodiment 1 of the present invention; Figure 2 This is a schematic diagram illustrating the working principle of the ion wind kitchenware sterilizer of Embodiment 2 of the present invention; Figure 3 This is a structural design diagram of the ion wind kitchenware sterilizer of Embodiment 2 of the present invention; Figure 4 This is a schematic diagram of the accelerating air duct in Embodiment 2 of the present invention; Figure 5 The sterilization results of the ion wind kitchenware sterilizer in Embodiment 2 of the present invention; Figure 6 A comparison of the sterilization effects with and without rare earth element oxide coatings; Among them, 1-high voltage power supply; 2-filament electrode group; 3-plate electrode group; 4-tungsten filament emitter; 5-copper receiving plate; 6-ion wind module; 7-knife and chopsticks holder; 8-PTC heating module; 9-door control module; 10-control module; 11-human-machine interaction module; 12-sterilization rack body; 13-sterilization rack door; 14-accelerating air duct; 15-air duct inlet; 16-air duct outlet. Detailed Implementation

[0022] The ion wind module of this invention employs an electrode structure of tungsten wire and metal plate. Rare earth elements are coated on the electrode surface to enhance electron emission capability and optimize the generation of active particles. Furthermore, a tapered air duct structure design is adopted, with the inlet cross-sectional area larger than the outlet cross-sectional area, ensuring that active particles can more quickly and evenly cover the surface of knives and chopsticks, further improving sterilization efficiency. The PTC heating module surface is coated with a nano-manganese dioxide catalyst, enabling the PTC heating module to quickly decompose the generated ozone into harmless oxygen during operation, reducing ozone residue and ensuring a safe disinfection environment.

[0023] The rare earth element oxide coating is preferably prepared in the following manner: rare earth element oxide and tetraethyl orthosilicate are mixed at a mass ratio of 1:3-4 to form a slurry, a wet film with a thickness of 20-30 μm is formed by dip-coating, and then sintered at 1100-1200℃ to form a rare earth element oxide coating.

[0024] More preferably, before sintering at 1100-1200℃, the wet film can be pre-cured and subjected to conventional plasma flow strengthening treatment to enhance the densification of the rare earth element oxide coating. Pre-curing can be performed at 150-200℃ for 30-40 minutes. The sintering time at 1100-1200℃ can be selected as 2-3 hours.

[0025] Based on the above technology, the ion wind kitchenware sterilizer (ion wind knife and chopstick sterilizer) can quickly and thoroughly sterilize and dry knives and chopsticks, while improving the intelligence, safety and user experience of the equipment, meeting the strict requirements of modern families for kitchen hygiene.

[0026] The implementation process of the present invention will be described in detail below with reference to specific embodiments. Unless otherwise specified, all substances used in the following embodiments are commercially available conventional substances. Unless otherwise specified, all methods involved are conventional methods.

[0027] I. Specific Embodiments of the Ion Wind Module of the Present Invention Example 1 The structural diagram of the ion wind module in this embodiment is shown below. Figure 1 As shown, the system includes a high-voltage power supply 1 and a filamentous electrode assembly 2 and a plate-shaped electrode assembly 3 connected to the high-voltage power supply 1. The filamentous electrode assembly 2 includes two parallel tungsten filament emitters 4, and the plate-shaped electrode assembly 3 includes three parallel, spaced-apart copper receiving plates 5. The tungsten filament emitters 4 are located between two adjacent copper receiving plates 5. The filamentous electrode assembly 2 serves as a discharge electrode and is connected to the negative terminal of the high-voltage power supply 1. Negative discharge is more likely to generate corona than positive discharge, and the discharge is more stable, producing less ozone as a byproduct.

[0028] The tungsten filament emitter 4 comprises a tungsten filament and, from the inside out, a titanium transition layer and a rare earth element oxide coating sequentially coated on the surface of the tungsten filament. The thickness of the titanium transition layer is 50 nm, and the thickness of the rare earth element oxide coating is 13 μm. The rare earth element oxide is lanthanum oxide (La₂O₃). In other embodiments, the rare earth element oxide may also be cerium oxide (CeO₂).

[0029] The fabrication process of the tungsten filament emitter in this embodiment is as follows: (1) The tungsten filament substrate with a diameter of is roughened by sandblasting, then pretreated by vacuum annealing at 900℃ for 2h, and then magnetron sputtered to form a 50nm titanium transition layer on the surface of the tungsten filament substrate. The thickness of the tungsten filament substrate is generally 0.05-0.1mm.

[0030] (2) A slurry was formed by mixing nano-lanthanum oxide and tetraethyl orthosilicate at a mass ratio of 1:3. The slurry was formed by dip-coating to form a 20-30 μm wet film. After pre-curing at 150 °C for 30 min, plasma flow strengthening treatment was applied in an argon-hydrogen mixed atmosphere (the volume percentage of hydrogen in the mixed atmosphere was 5%) to densify the coating. Finally, the coating was sintered in a protective atmosphere at 1100 °C for 2 h to form a rare earth element oxide coating with a porous nanocrystalline structure.

[0031] In other embodiments of this example, controlling the formation of a titanium transition layer with a thickness of 45-55 nm and covering it with a rare earth element oxide coating with a thickness of 8-18 μm can achieve good application results.

[0032] II. Specific Embodiments of the Ion Wind Kitchenware Sterilizer of the Present Invention Example 2 The working principle diagram of the ion wind kitchenware sterilizer in this embodiment is as follows: Figure 2 As shown, it includes an ion wind module 6, a knife and chopsticks holder 7, a PTC heating module 8, a door control module 9, a control module 10, and a human-machine interaction module 11.

[0033] like Figure 3 As shown, the ion wind module 6, the knife and chopsticks rack 7, and the PTC heating module 8 are arranged from top to bottom on the main body 12 of the disinfection rack. The main body 12 of the disinfection rack is equipped with a matching disinfection rack door 13. When the disinfection rack door 13 is closed, it forms a closed disinfection and drying internal space with the main body 12 of the disinfection rack.

[0034] The ion wind module 6 is used to generate charged particles and reactive oxygen species (ROS) particles to achieve surface disinfection. The structure of the ion wind module 6 is as described in Example 1, and its surface is coated with a rare earth element oxide coating, which enhances electron emission capability, improves plasma generation efficiency, and optimizes the generation effect of reactive particles. Figure 4 As shown, in order to further enhance the ion wind speed, an acceleration duct 14 is set near the air outlet of the ion wind module 6. The acceleration duct 14 adopts a reduced duct structure design and is shaped like an inverted V. In the air outlet direction from the duct inlet 15 to the duct outlet 16, the cross-sectional area of ​​the acceleration duct 14 gradually decreases. According to Bernoulli's principle, this promotes the acceleration of gas flow, thereby increasing the ion wind speed by 30%-50% on the original basis. This ensures that the active particles can cover the surface of the knife and chopsticks more quickly and evenly, further improving the sterilization and disinfection efficiency.

[0035] The knife and chopstick holder 7 is used to hold kitchen utensils such as knives and chopsticks. The knife and chopstick holder 7 can be assembled to the sterilization rack body 12 via snap-fit ​​or magnetic attachment, ensuring a secure installation and easy disassembly. It can be further equipped with a sensing module, such as an infrared sensor or a gravity sensor, which automatically starts the sterilization and drying program upon detecting that the knives and chopsticks are in place. The knife and chopstick holder body and the parts that come into direct contact with the knives and chopsticks can be made of aluminum alloy with a thermal conductivity of not less than 200 W / (m・K). By optimizing the heat conduction path, the heat generated by the PTC heating module 8 can be quickly transferred to the surface of the knives and chopsticks, accelerating drying and shortening the overall drying time.

[0036] The PTC heating module 8 is used to heat and dry the surface moisture of kitchen utensils. The PTC heating module 8 utilizes mature market technology and can be preferably combined with graphene heat dissipation technology to improve heat dissipation efficiency and accelerate the drying process. The PTC heating module 8 preferably features overheat protection; it automatically cuts off power when the temperature exceeds a set safety threshold, ensuring safe use. To enhance ozone decomposition efficiency, a 10-50μm thick nano-manganese dioxide catalyst coating is applied to the surface of the PTC heating module 8.

[0037] The nano-manganese dioxide catalyst coating can be prepared using existing electrochemical deposition methods. The electrolyte composition can be: 0.1-0.5M MnSO4, pH 3-5 (adjusted with H2SO4), and 0.05 M oxidant (NH4)2S2O8. Relevant electrochemical deposition parameters can be selected as: current density 2-5 mA / cm², temperature 30-50℃. Utilizing the highly efficient catalytic decomposition of ozone by nano-manganese dioxide under heating conditions, the PTC heating module 8 can rapidly decompose the generated ozone into harmless oxygen during operation, reducing ozone residue, ensuring a safe disinfection environment, and preventing adverse effects of ozone on kitchen utensils such as knives and chopsticks, as well as the surrounding environment.

[0038] During operation, the ion wind module 6 generates corona discharge, enabling the directional movement of active particles and generating ion wind that blows onto the kitchen utensils on the knife and chopstick rack 7. At the same time, the PTC heating module 8 assists in drying the kitchen utensils, achieving the disinfection and drying of knives, chopsticks, and other kitchen utensils.

[0039] The door control module 9 is used to control the circuit opening and closing; power is cut off when the door is open and restored when the door is closed. Install the microswitch of the door control module 9 at the connection between the disinfection rack door 13 and the disinfection rack body 12, adjust the trigger sensitivity, connect the alarm device and ensure the audible and visual alarm functions are normal, and ensure proper waterproofing and dustproofing. The alarm device will quickly issue an audible and visual alarm if the door is not properly closed, such as if it is partially ajar, loose, or abnormally opened or closed, reminding the user to handle the situation promptly and avoid interruption of the disinfection and drying process, which could affect the disinfection effect or create safety hazards.

[0040] The human-machine interface module 11 provides users with function selections, including three modes: disinfection, drying, and Auto, to meet different user needs. The disinfection mode focuses on the high-intensity sterilization of the ion air module 6; the drying mode focuses on the rapid dehumidification of the PTC heating module 8; and the Auto mode is automatically and intelligently adjusted by the control module 10 based on the condition of the knives and chopsticks. The human-machine interface module 11 is also equipped with a display screen that can display the disinfection progress, remaining time, operating mode, and fault prompts of the knives and chopsticks in real time. The display screen uses a touch-screen LCD, which is convenient and intuitive to operate, allowing users to easily control the process even in a busy kitchen environment.

[0041] The control module 10 is used to control the coordinated operation of various modules. The control module 10 is connected to the ion wind module 6, the PTC heating module 8, the gate control module 9, and the human-machine interface module 11, respectively. It is responsible for coordinating the operation of other modules, receiving and processing signals from sensors, the human-machine interface, etc., and issuing corresponding instructions.

[0042] The assembly and operation process of the ion wind kitchenware sterilizer of the present invention are described below: The ion wind module 6, PTC heating module 8, and control module 10 are precisely installed within the modular assembly according to design requirements. The circuit interfaces between each module are connected to ensure smooth signal transmission, and then a heat-insulating and sound-insulating cover is installed. The operation panel of the human-machine interface module 11 is installed in a suitable position on the front of the sterilization rack housing. The display screen is fixed, and the data cable is connected to the control module 10 to ensure normal display and operation functions.

[0043] During use, the user places the used knives and chopsticks into the detachable knife and chopstick holder 7 and closes the sterilization rack door 13. At this time, the door control module 9 senses that the door is closed, the circuit is connected, and the sensing module detects that the knives and chopsticks are in place, automatically starting the sterilization and drying program. The control module 10 controls the ion wind module 6 and the PTC heating module 8 to work according to a preset program or an adaptive adjustment program. The ion wind module 6 generates charged particles and reactive oxygen species (ROS) particles to sterilize and disinfect the surface of knives, chopsticks, and other kitchen utensils. After sterilization, the PTC heating module quickly heats and removes ozone and dries the knives, chopsticks, and other kitchen utensils. After sterilization and drying are complete, the user opens the door to take out the clean knives and chopsticks. If the door is not closed properly or is accidentally opened midway, the door control module 9 triggers the alarm device to remind the user to handle the situation, ensuring safety and sterilization effectiveness.

[0044] The ion wind kitchenware sterilizer of this invention exhibits the following sterilization effects on Staphylococcus aureus under different operating times in sterilization mode: Figure 5 As shown, after 5 minutes of disinfection, Staphylococcus aureus decreased by two orders of magnitude; after 10 minutes of disinfection, Staphylococcus aureus decreased by three orders of magnitude; and after 15 minutes of disinfection, all Staphylococcus aureus was killed.

[0045] The ion wind module 6 with a rare earth element oxide coating as described in Example 1, compared with the ion wind module 6 using a conventional tungsten filament emitter (uncoated), showed a significantly better sterilization effect under the same experimental conditions. Figure 6 As shown, after coating the tungsten wire surface with a rare earth element oxide coating, the sterilization rate increased by 19.12%, indicating that the rare earth element oxide coating can improve plasma generation efficiency, generate more active particles, and thus improve the sterilization rate.

[0046] The ion-wind kitchenware sterilizer of this invention effectively improves plasma generation efficiency. Combined with an accelerated airflow design, it can penetrate the cell walls and membranes of bacteria and viruses, directly targeting their internal nucleic acids and destroying their genetic material. This achieves a kill rate of up to 99.9% against common pathogens such as Escherichia coli, Staphylococcus aureus, and Candida albicans, far exceeding the sterilization effects of traditional hot water scalding and some ultraviolet sterilizers, providing a solid guarantee for family dietary health. It can also accurately detect the placement or removal of knives and chopsticks, automatically starting and stopping the sterilization and drying program without manual operation, greatly simplifying the usage process. In a busy kitchen, users can simply place knives and chopsticks to automatically start the cleaning process, significantly improving convenience.

[0047] Finally, it should be noted that the above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art can still modify the technical solutions described in the foregoing embodiments or make equivalent substitutions for some of the technical features. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. An ion wind module, comprising a filamentous electrode assembly and a plate-shaped electrode assembly, wherein the filamentous electrode assembly comprises filamentous electrodes arranged in parallel at intervals, characterized in that, The filamentous electrode includes a filamentous electrode substrate, the outside of which is coated with a rare earth element oxide coating.

2. The ion wind module as described in claim 1, characterized in that, The rare earth element oxide in the rare earth element oxide coating is selected from one or two of lanthanum oxide and cerium oxide.

3. The ion wind module as described in claim 1 or 2, characterized in that, The outer periphery of the filamentous electrode substrate is covered with a titanium transition layer, and the outer periphery of the titanium transition layer is covered with a rare earth element oxide coating.

4. An ion-air kitchenware sterilizer, comprising a heating and drying module and a kitchenware rack, characterized in that, It also includes an ion wind module as described in any one of claims 1-3, wherein the air outlet of the ion wind module faces the kitchen utensil rack.

5. The ion wind kitchenware sterilizer as described in claim 4, characterized in that, An acceleration air duct is provided at the air outlet, and the cross-sectional area of ​​the acceleration air duct gradually decreases in the air outlet direction.

6. The ion wind kitchenware sterilizer as described in claim 4, characterized in that, The heating and drying module is a PTC heating module, and the PTC heating module is coated with a catalytic coating that catalyzes ozone decomposition.

7. The ion wind kitchenware sterilizer as described in claim 6, characterized in that, The ion wind module, the kitchen utensil rack, and the PTC heating module are arranged sequentially from top to bottom.

8. The ion wind kitchenware sterilizer as described in claim 4, characterized in that, The ion wind module, the kitchen utensil rack, and the heating and drying module are mounted on the main body of the disinfection rack, and the machine also includes a disinfection rack door for sealing the main body of the disinfection rack; the ion wind kitchen utensil disinfection machine includes a door control module for controlling the circuit on and off when the disinfection rack door is opened and closed.

9. The ion wind kitchenware sterilizer as described in claim 8, characterized in that, The ion wind kitchenware sterilizer includes a human-computer interaction module that provides users with function selection and a control module. The control module is connected to the human-computer interaction module, the door control module, the ion wind module, and the heating and drying module.

10. The ion wind kitchenware sterilizer as described in claim 4, characterized in that, The ion wind kitchenware sterilizer includes a sensing module for detecting whether kitchenware is placed or removed.

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