Unverified82% confidenceDecision RuleTime unknown
存放刀叉、金属餐具选ABS或PP硬质材质（邵氏硬度≥80D），软质硅胶格易被尖锐器具划破且底部易积水发霉
1
Sources
82%
Confidence
Long-term
Relevance
-
First Seen
Sources
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Unverified硅胶材质不耐尖锐物划伤，不要用来装带壳海鲜或用钢丝球刷洗，否则容易破损漏水83% similarUnverified硅胶一体成型防摔耐煮但易沾油、清洗需用力，且软身餐具舀食物费劲；硬质PP/不锈钢好清洗好舀食但摔地易碎裂或凹陷83% similarUnverified材质选PP/ABS或食品级硅胶+不锈钢弹簧，避免碳钢弹簧（易锈卡死）和劣质塑料（遇热水变形）。厨房油污环境优先硅胶（可拆洗抗油），铁质弹簧半年内易锈蚀失灵82% similarUnverified灌肠器材质优先选医用级硅胶或304/316不锈钢，插入管硬度应为食品级软硅胶（邵氏硬度≤40A），过硬的PVC或劣质塑料管易划伤直肠黏膜81% similarUnverified材质优先食品级硅胶或EVA，避免PVC软塑料（含增塑剂风险，且低温易发硬、高温易析出气味）；硅胶款邵氏硬度建议30-50A之间，太软易被门风吹落、太硬夹合时仍有一定冲击81% similar
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