|Temperature Range||50-150 Degree Celsius|
|Size||18 x 24 x36|
|Max Temperature||0 to 250 degc|
|No Of Trays||4 Trays, 2.0, 4.0|
|Temperature||100-200 deg. Celsius|
|Type||BOTTOM HEATER TYPES|
|Size||12 '' X 12 '' X 12 ''|
|Heating Media||NICHROME WIRE|
|No Of Trays||1 TO 6|
|Air Circulation||Motorized Recirculation|
|No Of Chamber||One|
Gina is a new employee at South Hospital. She's working in the sterilization department, which she has little experience in. Gina's manager is orienting her to the process of dry heat sterilization using the hot air oven. She begins by reviewing what it is and why it's used.
A hot air oven is a type of dry heat sterilization. Dry heat sterilization is used on equipment that cannot be wet and on material that will not melt, catch fire, or change form when exposed to high temperatures. Moist heat sterilization uses water to boil items or steam them to sterilize and doesn't take as long as dry heat sterilization. Examples of items that aren't sterilized in a hot air oven are surgical dressings, rubber items, or plastic material.
Items that are sterilized in a hot air oven include:
Hot air ovens use extremely high temperatures over several hours to destroy microorganisms and bacterial spores. The ovens use conduction to sterilize items by heating the outside surfaces of the item, which then absorbs the heat and moves it towards the center of the item.
The commonly-used temperatures and time that hot air ovens need to sterilize materials is 170 degrees Celsius for 30 minutes, 160 degrees Celsius for 60 minutes, and 150 degrees Celsius for 150 minutes.
Gina understands that hot air ovens sterilize equipment over long periods of time, so she has to be organized in determining what items will be sterilized at what time. This depends on when the equipment needs to be available again. Gina's manager now explains the different types of hot air ovens.