Desktop Rapid Pressure Steam Sterilizer Instructions

1. Add water to the sterilizer and add water to the electric heating tube (about 3 liters of water). The continuous use must supplement the above water volume.
2. Sealing: The items to be sterilized are evenly distributed, placed in a sterilization bucket in a staggered manner, then the sterilization barrel is placed in the sterilizer, and the upper cover is covered, and the venting hose is inserted into the semicircular groove of the sterilization barrel. Inside. After aligning the upper and lower grooves, the butterfly nut is screwed tightly to meet the sealing requirements (if the gas is leaked during use, the nut can be eliminated).
3. Heating: After heating and heating, first put the vent valve in the vertical deflation position, let the cold air of the sterilizer overflow, and when there is steam blasting, reset the vent valve. When the sterilization pressure reaches the desired range, the sterilization time is calculated according to different items.
4. Drying: When the equipment, dressings, utensils, etc. need to be dried after disinfection, the steam venting valve in the sterilizer can be drained after the disinfection is completed. When the pressure gauge is reset to zero 1-2 minutes. Then open the lid and continue heating for 10 minutes to achieve the purpose of drying.

Desktop Rapid Pressure Steam Sterilizer Precautions

1. Pay attention to the water level before each disinfection to avoid damage to the electric beaker.
2. Different items should be sterilized and sterilized.
3. Always check the pressure gauge. When the pressure gauge pointer cannot be reset, the heat source should be cut off when the reading is not correct, and the pressure gauge should be repaired or replaced in time.
4. When the sterilizer is working, the staff should not leave the site.

Realization of sterilizing pressure steam sterilizer

The market sells a wide variety of canned foods, canned fruits, canned fish, luncheon meat, canned chicken, etc. The taste of canned food is very popular. But how can the health food safety of canned food be guaranteed? How can canners ensure commercial sterility of cans? The secret of the steam sterilizer, Huanan Medical, answers you.
Canned foods, after moderate heat sterilization, do not contain pathogenic microorganisms, nor do they contain non-pathogenic microorganisms that can multiply at normal temperatures. This state is called commercial sterility. The microbiological examination of cans not only determines whether the sterilization is sufficient, but also the existence of living microorganisms that cause canning, especially the presence of pathogenic bacteria. In order to make your food safer, the quality of canned food is safer. The use of Zui Duzui is reliable by pressure steam sterilizer.

The pressure steam sterilizer switch is easy and simple, and the electronic lock can only be turned on when the power is turned on to avoid accidental leakage of unsterilized substances due to power failure or shutdown. The pressure steam sterilizer clearly shows the status, such as temperature, pressure, procedures and other relevant information during operation. The pulse steam sterilizer pulse air purification is repeated until the pressure is higher than the corresponding temperature to generate a supersaturated vapor pressure to ensure the sterilization effect. The steam sterilizer adjusts the steam discharge according to the condition of the sterilized material. The pressure steam sterilizer has a rapid cooling function to quickly cool down to a safe temperature below 80 °C after sterilization . The steam sterilizer quickly dries the sample through a vacuum pump and hot air filtered through a 0.2 um filter to make it available quickly. Pressure steam sterilizer standard temperature probe mounting hole, optional temperature probe, easy to verify the internal sterilization effect. The triple-pulse of the pressure steam sterilizer, the pre-vacuum device is equipped with a powerful vacuum pump forcibly venting the air retained in the cavity, so that the saturated steam penetrates well into the sterilized article, thereby ensuring sufficient and effective sterilization effect.

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