▧ Structural Characteristics

Sterilization cavity: It is the space where tableware and other items are placed, 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 mode 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 leakage of ultraviolet rays and ozone during the disinfection process, and at the same time, it can also keep the temperature and humidity inside 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.

 

The door is usually designed with good sealing performance to prevent leakage of ultraviolet rays and ozone during the disinfection process, and at the same time, it can also keep the temperature and humidity inside the disinfection chamber stable.