Customization: | Available |
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Certification: | CE, ISO13485 |
Model No.: | Mc-Km16 |
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1.Standard Class B with three times vacuum and drying, the remaining temperature of sterilized instrument is less than 0.2%.
2.The vacuum data can reach -0.8bar,it fits various instrument,includingpackage,unpackaged,solid,hollow,multi-apertures and inset pipes. It makes sure the instrument can be sterilized completely.
3.Fuzzily computer controlled, digital bright show. The interface is modularized panel for easy operation.
4.It is installed with BOWIE&DICK which measures the penetration of water steam.
5.it has vacuum text which can make sure the ability of texting vacuuming.
6.Sterilization cycle self-comment.
7.Fast and independent steam generator.
8.Large capacity instrument tray made of SS. SU304.
9.Safety lock and triple temperature.overload protecting
10.Auto/Manual water adding
11.Inset cleaning device
12.Special function of creating medicine cotton and sterilizing rubber items
13.Handsome aspect and good quality
14.Cristal LCD display
15.5-Button panel with the LCD display, so convenient.
16.Warning message, Error is made easier to judge.
Equipment | Steam sterilizer |
Classification | Class B |
Power supply | 220V±10% |
Frequency | 50Hz±1 Hz |
Mains fuses | F 15A 250V |
External dimensions(L x D x H) | 625 x 425 x 456 mm (rear connections excluded) |
Nominal power | W (9.1A) |
Insulation class | Class I |
Utilization | Internal use |
Acoustic noise level | 70 db(A) max |
Environmental operating conditions | Temperature: 5ºC~40°C Relative Humidity: max 80%, non condensing Height: max 3000 m (a.s.l.) |
Net weight | 16L -approx. 39 kg 18L -approx. 43 kg 23L -approx. 45 kg |
Sterilization chamber dimensions (L max x H max) |
16L -230 x 360 mm 18L -250 x 380 mm 23L -250 x 450 mm |
Capacity of the distilled water reservoir | approx. 5 L (water at level MAX) |
Sterilization programmers | Available: 6(see Appendix B) Preset: 4(directly selected by the operator) |
Test programmers | Helix/BD Test;Vacuum Test |
Pre-heating time (from cold) | approx. 20 min |
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