Working Principle and Types of Commercial Sterilizers

Stainless steel is a popular material, used in a variety of applications. It has good formability and corrosion resistance. It can be used for a wide variety of applications, including chemical and saltwater environments.

Commercial sterilizer is a device used in restaurants and other commercial places for sterilizing tableware, kitchenware and other items, here is some information about it:
Working Principle and Types
Ultraviolet disinfection: Using ultraviolet light emitted by ultraviolet lamps to irradiate the surface of articles, destroying the DNA structure of microorganisms and making them lose their ability to reproduce and survive, so as to achieve the purpose of disinfection. This method is more effective in killing bacteria and viruses on the surface, but has limited effect in disinfecting microorganisms that are covered or inside.
Ozone disinfection: By generating ozone gas and using the strong oxidizing property of ozone to destroy the cell membrane and intracellular substances of bacteria, viruses and other microorganisms, disinfection and sterilization are achieved. Ozone disinfection can penetrate into all corners of the items, disinfection is more comprehensive, but after disinfection requires a certain amount of time to let the ozone decomposition, so as not to residual ozone damage to the human body and the items.
High-temperature disinfection: Using high temperature to denature the proteins in microorganisms, thus killing bacteria, viruses, etc.. Common high-temperature disinfection methods include steam disinfection and far-infrared disinfection. Steam disinfection is through the generation of high-temperature steam to disinfect the items, with fast disinfection speed and good results; far-infrared disinfection is the use of far-infrared heating element generated by the heat to disinfect, the heat transfer is uniform, and can effectively kill a variety of microorganisms.
Structural features
Disinfection cavity: It is the space for placing tableware and other items, usually made of stainless steel, which is corrosion-resistant and easy to clean. The size and shape of the disinfection chamber varies according to different commercial needs, and it is usually designed with multi-layer shelves to improve the disinfection efficiency.
Control system: Used to control the sterilization temperature, time, sterilization method and other parameters. Modern commercial sterilizer usually adopts microcomputer control system, which allows users to precisely set the disinfection program according to different disinfection items and disinfection requirements, with easy and convenient operation, as well as a display function to show the real-time disinfection status and remaining time.
Ventilation system: During the disinfection process, the ventilation system can discharge the moisture and odor in the disinfection chamber, preventing the items from moisture and odor. After disinfection, the ventilation system can also accelerate the circulation of air in the chamber, so that tableware and other items can be dried as soon as possible.
Door: The door is usually designed with good sealing performance to prevent the leakage of ultraviolet light and ozone during the disinfection process, and also to keep the temperature and humidity in the disinfection chamber stable. Some high-end commercial disinfection cabinet door body will also use double glass, not only convenient to observe the disinfection situation, but also has good heat insulation properties.