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The hot air sterilizer, with advanced technologies from Japan, sterilizes, dries, and stores the kitchen articles through hot air circulation. It is ideal equipment for doing kitchen article sanitation and for keeping your healthIt is widely applied in hotel, restaurant, factories and mines, governmental departments, schools, and large-scale fast food factories and catering centersMain structure and working principlesThe sterilizer body is made of high-grade stainless plate. It applies the latest Japanese technology, for the three layer design: heat-insulation layer, hot air channel, and sterilizing chamber. Heat insulation materials are filled in the heat-insulation layer. Hot air channel, with electrical tube or steam pipe fitted inside, is between the heat-insulation layer and the sterilizing chamber. The articles to be sterilized can be placed in the stainless basket and the carriage. Double-channel design ensures the single-directional flow of articles to ensure separation of the sterilized and un-sterilized ones. On the tope of the sterilizer top are fan motor, electrical box, and inlet pipesOn the upper side of the sterilizer is the control panel, on which there are buttons for setting temperature display, heat-preserving time, and fan start/stop. On the top are fan motor, control board, and inlet pipe. The heat from the steam pipe on the both sides of the sterilizer is transmitted to the sterilizing chamber through the fan on the top by way of the hot air channel. The air will suctioned into the hot air channel by the centrifugal fan after the heat is taken by the sterilized articles, and then again enters the sterilizing chamber. For times, the articles are thoroughly sterilized and dried. Sterilizing time and temperature can be also adjusted according to the actual situation. When the temperature reaches the preset value, the sterilizer will automatically preserve the temperature and sterilize the articles as you set. After the time elapses, the fan and heater will stop working automatically
