dry heat sterilization

(redirected from dry-heat oven)

dry heat sterilization

Etymology: AS, dryge + haetu + L, sterilis
a method of sterilization that uses heated dry air at a temperature of 320° to 356° F (160° to 180° C) for 90 minutes to 3 hours.

dry heat sterilization

The sterilization of instruments in an oven to raise their surface temperature high enough and long enough to kill any microorganisms.
See also: sterilization

dry heat ster·il·i·za·tion

(drī hēt steri-lī-zāshŭn)
Disinfection in an ovenlike device at about 160°C.
Synonym(s): dry-heat oven.
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Other elements of the Chef Stuff process are less revolutionary, involving preparation of ingredients independently on a mass scale, such as pre-roasting tomatoes and caramelizing onions in dry-heat oven cavities before combining them in the finished product.