Hot Air Oven

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Hot air ovens are electrical devices which use dry heat to sterilize. They were originally developed by Pasteur. It consolidates a heating system with fine air stream making uniform temperature because of characteristic convection inside of the chamber.

The hot air with fumes and dampness streams out through a controlled ventilation system. In a perfect world utilized for preheating, sterilizing, drying, backing, aging etc.


A complete cycle involves heating the oven to the required temperature, maintaining that temperature for the proper time interval for that temperature, turning the machine off and cooling the articles in the closed oven till they reach room temperature.

The standard settings for a hot air oven are:

1.5 to 2 hours at 160 °C (320 °F)
6 to 12 minutes at 190 °C (374 °F)

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....plus the time required to preheat the chamber before beginning the sterilization cycle. If the door is opened before time, heat escapes and the process becomes incomplete. Thus the cycle must be properly repeated all over.

These are widely used to sterilize articles that can withstand high temperatures and not get burnt, like glassware and powders. Linen gets burnt and surgical sharps lose their sharpness.