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.png "How the steam valve works")
The steam valve is compatible with all autoclave models equipped with a ball valve as standard equipment. The ball valve (on which the steam valve is installed) must always remain open and should not be closed.
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The valve operates automatically. Once the heated air exits the autoclave through the valve, it automatically closes, leaving only heated steam inside the autoclave.
.png "How the steam valve works")
Up to a temperature of 90°C, the steam valve remains open, releasing excess air. Once the temperature rises above this, the valve closes, and pressure inside the autoclave begins to increase. The working pressure in "steam" mode at 120°C is approximately 1 atm.
.png "How the steam valve works")
For "steam" operation, you need to fill the autoclave with water to a level of 8-10 cm from the bottom. The temperature for "steam" cooking is 10°C higher, and the processing time is twice as long compared to the regular autoclaving method.
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The heating and cooling time of the autoclave is significantly reduced. As a result, the load on the autoclave itself is also lower in this mode.
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In "steam" mode, you can use jars with euro lids for cooking. However, jars with SKO lids and retort pouches are not suitable for this mode.
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