English
An autoclave is a piece of equipment that uses high pressure saturated steam to quickly and reliably sterilize items. It is suitable for units involved in pharmaceuticals, research, agriculture, etc., and can sterilize items such as dressings, glassware, solution culture media, and more. Currently, it is recognized globally as one of the most reliable sterilization technologies and one of the most widely used, economical, and effective sterilization methods. It is well known that many experiments do not allow the presence of bacteria, considering the safety of other consumables and instruments. Therefore, an autoclave is an essential piece of equipment in almost every laboratory.
Deep sterilization of laboratory instruments
Laboratory steam sterilizers thoroughly sterilize key experimental tools such as glassware and pipettes to eliminate experimental contamination at the source, ensuring the purity and accuracy of the research process.
Sterile assurance of culture media and reagents
By sterilizing them, laboratory steam sterilizers create a completely sterile environment for microbial culture, significantly enhancing the accuracy and reliability of experimental results.
Microbial control of experimental samples
Laboratory steam sterilizers effectively kill potential microbes in samples, ensuring the integrity of the samples' original properties and laying a solid foundation for subsequent scientific analysis.
Safe disposal of laboratory waste
Laboratory steam sterilizers adopt steam sterilization technology to effectively eliminate microbes in waste, achieving sterile disposal and strongly preventing secondary pollution to the environment.
High-pressure sterilization technology in the food industry
In the processing of juices, dairy products, vegetables, and other foods, high-pressure sterilization technology is widely used due to its unique advantages. Compared to conventional heat treatment, this technology not only avoids the destruction of proteins and nutrients in the food but also maintains the original texture and flavor of the food, achieving dual improvement in food safety and quality.
