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lec 5 - oven

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25 views3 pages

lec 5 - oven

Uploaded by

aymennbl9
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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HOT AIR OVEN

Hot air oven is advice is used in the laboratory for drying and sterilizing glass and
metal containers used for tests in the laboratory, surgical tools.

The temperature range covered by ovens is between 50-250 °C . Dry heat sterilization of
clean material is conducted at 180 °C for two hours in the oven. Upon being heated by high
temperature dry air, humidity is evaporated from glassware and thus the possibility of any
remaining biological activity is eliminated.

 Dry heat sterilization technique requires longer exposure time (1.5 to 3 hours) and
higher temperatures than moist heat sterilization.

Figure 1 : Hot air ovens

The parts of oven:


1. Mechanical parts.
2. Electrical parts.

MECHANICAL PARTS

1. The Coat (The external chamber).


2. Fiber glass.
3. The chamber.
4. The shelves (mesh).

The coat (The external chamber) : made of aluminum or stainless steel, covered with a
protective film of electrostatic paint.
Fiber glass: used to maintain the internal temperature since it is a good insulator of heat
(prevent the access of heat from inside the device to the outside ).
The chamber: The internal chamber is made of aluminium or stainless steel material with very
good heat transference properties. It is isolated from the external chamber by insulating
material which maintains high temperature conditions internally and delays the transference of
heat to the exterior.
The shelves (mesh): The shelves are plates on which the objects are placed. made of stainless
steel grids so that air circulates freely around objects requiring drying or dry heat sterilization.

ELECTRICAL PARTS

1. The power supply.


2. The heater: The heat is produced by rising of temperature caused by the passing of
electric current through a conductor having a high resistor to current flow.
3. Thermostat: it is a sensor of heat connected directly with heater and the separation of
heater in certain degrees so as to obtain the temperature we need and to protect the
device.
4. Temperature indicator (thermometer).
5. Timer: gives the period of time required for sterilization at range 5-60 min.
6. Fuses : protects the circuit from high current, high loads, short circuits.
7. Control panel : contains switch on-off, heater and power lamp, timer, knob.

Figure 2 : Hot air oven diagram


OPERATING PRINCIPLES

Heat is generated through sets of electrical resistors transferring this thermal energy to
the chamber. These resistors are located in the lower part of the oven and heat is transferred
and distributed by natural or forced convection (in oven with internal ventilators).
Sterilizing by dry heat is accomplished by conduction. The heat is absorbed by the
outside surface of the item, then passes towards the Centre of the item, layer by layer. The
entire item will eventually reach the temperature required for sterilization to take place.

ADVANTAGES

1. A dry heat cabinet is easy to install and has relatively low operating costs.
2. It penetrates materials.
3. It is nontoxic and does not harm the environment.
4. it is noncorrosive for metal and sharp instruments.

DISADVANTAGES

1. Time consuming method because of slow rate of heat penetration and microbial killing.
2. High temperatures are not suitable for most materials.

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