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Hydrogen peroxide has a bactericidal effect due to its redox effect, especially for anaerobic bacillus.
Hydrogen peroxide has a bactericidal effect due to its oxidation-reduction effect, especially for anaerobic bacillus. The working principle of hydrogen peroxide is to dissociate the highly active hydroxyl groups through complex chemical reactions and destroy the cell membrane. Due to the special sterilization principle of the hydrogen peroxide sterilizer, there are no hazardous substances remaining after the sterilization cycle, which is safe for the human body and the environment. Sterilized items do not need to be ventilated and can be used after being taken out. And because of its short sterilization time, it can greatly accelerate the utilization of sterilized equipment and space.
TW-TVHP100PRO Dry-Mist hydrogen peroxide sterilizer (trolley type) uses the advantage that hydrogen peroxide has more spore-killing ability in a gas state than in a liquid state at room temperature. After generating free hydroxyl groups, it is used for attack Cellular components, including lipids, proteins and DNA tissues, meet the requirements of complete sterilization.
Hydrogen peroxide has a bactericidal effect due to its redox effect, especially for anaerobic bacillus.
Hydrogen peroxide has a bactericidal effect due to its redox effect, especially for anaerobic bacillus.
Hydrogen peroxide has a bactericidal effect due to its redox effect, especially for anaerobic bacillus.
The TW-V1000 vaporized hydrogen peroxide (TVHP) disinfection machine uses the advantages of hydrogen peroxide in its gaseous state at room temperature, which is more spore-killing than the liquid state. After generating free hydroxyl groups, it is used to attack cell components, including Lipids, proteins and DNA tissues meet the requirements of complete sterilization.
Effectively kill bacteria and fungi such as Escherichia coli, Staphylococcus aureus, and Candida albicans. It is mainly used for sterilization and disinfection of sanitary ware, general object surfaces, food production environment, breeding environment, food tools and equipment, etc.
