Dry Heat Sterilization Autoclave 

Dry heat sterilization is another popular sterilization method that uses time and heat to kill all forms of microbial life, including microbial spores and viruses. In dry heat sterilization, heat from one object is transferred to another. The heat then moves slowly through the object until the whole object is heated. When an object is heated to a high enough temperature for a long enough time, it is sterilized. The process is basically disinfecting using an oven. The Dry Heat sterilizer has been used to sterilize items that might corrode in the steam autoclave. The device requires maintenance and will not corrode or rust instruments and equipment. The time required for disinfection depends on the temperature of the oven. The only disadvantage of hot air sterilizer is that it is relatively slower than autosterilization.

Dry heat autoclave refers to an instrumental sterilization process in which all forms of microbial life are killed using time, temperature and pressure, whereas dry heat sterilization is basically an oven sterilization in which time and heat are used to kill all forms of microbial life, including microbial spores and viruses.

There are several advantages to using the dry hot food sterilizer. These include:

1. It will not cause metal corrosion or rust.

2. It’s relatively cheap

3. No harmful delay or pollutants will be released.

In order for HOT to work effectively, a specific temperature must be reached within a specific length of time.

These times and temperatures include:

  • 300 degrees for 2.5 hours or more
  • 320 degrees Fahrenheit an hour
  • Half an hour at 340 degrees Fahrenheit
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