What should be noted when using a sterilization autoclave?

Release Date:

2021-06-08

The sterilization kettle operates on the principle of high‑temperature, high‑pressure hot water to rapidly sterilize a wide range of food products. As the food moves through the unit in a continuous, slow rotation, heat is conducted more quickly and evenly, shortening the sterilization time and achieving a high‑temperature, short‑time sterilization effect that ensures consistent product quality. This equipment is widely used in the food, beverage, and canned‑food industries. The sterilization kettle is a type of sterilizing boiler equipped with a louver‑style pressure vessel safety interlock, an independent electrical instrumentation control system, and automatic functions for maintaining constant temperature, heat preservation, and timed operation. Constructed from stainless steel, it offers an attractive appearance, hygienic performance, enhanced safety, and long‑lasting durability.

Sterilization kettle Utilizing the principle of high‑temperature, high‑pressure hot water, this equipment performs rapid, high‑temperature sterilization on a wide range of food products. The food is continuously and gently rotated within the unit, ensuring faster and more uniform heat transfer, which shortens sterilization time and achieves a high‑temperature, short‑time sterilization effect, thereby stabilizing product quality. Sterilization kettles are widely used in the food, beverage, and canned‑food industries. The sterilization kettle is a type of sterilizing boiler equipped with a louver‑style pressure‑vessel safety interlock, an independent electrical and instrumentation control system, and automatic functions for maintaining constant temperature, heat preservation, and timing. Constructed from stainless steel, it offers an attractive appearance, hygienic performance, enhanced safety, and long‑lasting durability.

　　1. First, remove the sterilization basket from the sterilizer, then add an appropriate amount of water to the outer pot, ensuring the water level is even with the tripod.

2. Place the items back into the sterilization bucket and load them into the sterilizer. Ensure that the packages are not too tightly sealed, as this may impede steam circulation and compromise the sterilization efficacy of the autoclave. Avoid contact between the flask neck and the bucket wall, as well as between the test tubes and the bucket wall, to prevent condensation from wetting the paper seal at the opening and allowing it to seep into the cotton plug.

Sterilization kettle

3. Close the lid, insert the vent hose on the lid into the vent groove of the inner sterilization vessel, and then tighten the two opposite bolts symmetrically and evenly to ensure uniform torque; do not allow any air leakage from the sterilizer.

4. Heat the sterilization vessel using an electric heater or gas burner, and simultaneously open the vent valve to bring the water to a boil, thereby exhausting the cold air from the vessel. Once all the cold air has been expelled, close the vent valve and allow the temperature inside the vessel to rise gradually as the steam pressure increases. When the vessel pressure reaches the desired level, regulate the heat source of the sterilization vessel and maintain the required pressure for the specified duration.

5. The sterilization autoclave is operated at 105 kg/cm², with a temperature of 121–123°C and a sterilization time of 20 minutes. Once the sterilization cycle is complete, disconnect the power supply or shut off the gas, allowing the temperature inside the autoclave to decrease naturally. When the pressure gauge reads zero, open the vent valve, unscrew the bolts, lift the lid, and remove the sterilized items. If the pressure has not dropped to zero, opening the vent valve will cause a sudden pressure release, leading to an imbalance between the internal and external pressures. This may force culture medium out of the openings of flasks or test tubes, resulting in contamination of the cotton plugs by the medium.

6. Sterilization kettle Place the aseptically prepared culture medium in a 37°C incubator and incubate for 24 hours. If no contaminating microorganisms grow, the medium is ready for use.

Zhucheng Jintai Food Machinery Co., Ltd.

Address: Haojia Industrial Park, Zhucheng City, Shandong Province
Customer Service Hotline:0536-6176789

Mobile phone:13780817266/18866755858
Fax: 0536-6083126
Email:jtspjx@163.com

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