How much do you know about precautions for sterilizer operation?

To correctly master and operate sterilized cookware, you need to pay attention to the following issues:

Users shall implement and manage the relevant container safety technical regulations, "Safety Technical Monitoring Regulations for Fixed Pressure Vessels", within the national management of quality supervision, inspection and isolation.

2. Users should formulate sterilization operation regulations based on the production process of the equipment and the technical performance of the sterilization cookware, and strictly implement the safety operation regulations. At least it should include:

3. Operation process indicators and high working pressure and high working temperature of sterilization cookware; Low working pressure and low working temperature. The operation methods, procedures and preventive measures for sterilized cookware. During production and operation, items and parts should be inspected for possible abnormal phenomena and preventive measures that may occur during operation and schedule. Sealing and maintenance methods for sterilizer manufacturers when the equipment is out of use.

4. It is strictly prohibited to use this equipment at the designed pressure and exceed the designed temperature.

5. Operators using sterilization cookware should pass training and inspection, strictly abide by safety operation procedures and work responsibility systems, maintain complete safety attachment, be sensitive and reliable, and handle abnormal phenomena in a timely manner.

6. When the equipment is operating normally (there is pressure in the fungal cookware), the safety link handle cannot be locked and the door cannot be forced.

7. During use, the lubricating powder should be applied to the sliding and rolling contact points, such as lock blocks and conversion flanges, to ensure the lubrication of the friction surfaces.

8. The sterilizer should be inspected regularly. At least one internal inspection should be conducted once a month, and a comprehensive inspection should be carried out at least once every six months. Carry out the inspection report archives and filing.

9. When the sealing ring on the tank body is loose due to aging, defects and friction, it should be replaced in time to ensure sealing and prevent leakage.

10. Do not rely on automatic water level protection. Pay attention to the water level, especially for electric heating sterilization cookware. Strict attention should be paid to prevent accidents from causing the electric heating tubes to burn.

Safety valves, pressure gauges, thermometers and other safety valves such as safety valves, pressure gauges and thermometers should be provided. During the usage process, maintenance and regular verification should be strengthened. The safety valve of this equipment should remain sensitive and reliable to prevent random adjustments. The accuracy should be accurate for half a year and last for half a year. Once tested, if the pressure form indicates a fault, the scale, the dial is cracked, the pointer does not return to its original position after pressure, or the lead seal is damaged, it will be replaced, repaired or changed immediately.

When the sterilization pot manufacturer's equipment is shut down, the inner and outer surfaces of the sterilization cookware should be cleaned and dried, and the safety detection and control instruments should be protected to extend the service life of the sterilization cooking machine.

The equipment of the sterilization pot manufacturer can only be used within the specified working pressure range and is not allowed to be used under pressure. Otherwise, the user shall be responsible for the consequences.

14. Please do not disclose when the equipment is in operation. If exposure is required, a protective frame must be built to prevent rain.