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FAQ (Frequently Asked Questions about UTEHO autoclave)

Frequently Asked Questions about UTEHO Autoclaves

  • Can I load the autoclave partially?
    Yes, of course. You can preserve any number of jars in the autoclave, even just one.
  • I have a large autoclave for 40 jars, but I only loaded one row. How much water should I add?
    Regardless of how many jars you load, you only need to cover them with 2 cm of water, no more. If you have just one row, cover only that row with water.
  • How should I check the condition of the rubber gasket and is it necessary?
    It's very important. Make sure the gasket is intact with no damage or cracks. It should remain elastic and not harden. Replace it in time and follow safety guidelines.
  • Should I pour oil into the thermometer or thermostat sensor port?
    No, do not pour oil into the port.
  • The thermometer used to be at the top of the autoclave, but now it's at the bottom. Why?
    We've updated the design — the thermometer is now at the bottom to measure water temperature more accurately. This improves accuracy and requires updated temperature modes.
  • Water makes my jars float or tip over. Is that normal?
    Yes, this is normal. There's still air between the food and the lid. It doesn't affect quality. But if it's bothersome, we’ve developed a special weight press available for order.
  • We just received our autoclave. Do we need to test it for airtightness?
    No need — each autoclave undergoes double pressure testing at the factory. Yours is already checked.
  • Can I place jars horizontally inside the autoclave?
    Yes. The position of the jars doesn’t affect the autoclaving process.
  • Why are the jar lids bulging after autoclaving?
    There are several possible reasons:
    • The water and the food must be at room temperature. If too cold — lids may bulge.
    • The autoclave isn’t airtight and leaks during use. Make sure it holds at least 1 atm after cooling.
    • Jars are overfilled — leave 1–2 cm of headspace.
    • You vented the autoclave too quickly or early. Only release air below 30°C, gradually.
    • Low-quality lids. Thin metal can’t handle pressure. Use our “Autoclave” lids — available in our store.
    • Even bulging lids may normalize in the fridge — they often pull back in.
  • Our product tastes bitter or is burnt. Why?
    • Wrong temperature or time — try reducing them.
    • Heating took too long — temperature rose slowly.
    • Thermometer shows incorrect temperature — it may be higher than shown.
  • Can I set a higher temperature than what’s in your manual?
    No. This could lead to burning or even a dangerous situation. Follow the recommended settings.
  • Does the thermometer sensor have to be in the water?
    Yes. If you pour water to cover jars by 2 cm, the sensor will be submerged — that’s correct.
  • Should I do a test run with just a few jars?
    Yes, we strongly recommend a test run with no jars or just a few to get used to how it works.
  • Can I release pressure when the temperature is still above 30°C?
    If you use regular lids — release only below 30°C. With twist-off lids — you may release at 60–70°C.
  • I'm using twist-off lids and some loosen after autoclaving. Why?
    That can happen. Just tighten the lid and store it. To avoid this, release pressure at 60–70°C — this creates a vacuum.
  • Can I preserve in retort pouches, and how?
    Yes. Follow the same process as for twist-off jars. No adjustments are needed.
  • Why doesn’t the meat jelly (aspic) set?
    Possible reasons:
    • Overcooking — temperature or time too high.
    • Not enough gelling components — add more broth or sinewy meat.
  • Temperature is 120°C but pressure is too high. Why?
    Possible causes:
    • Initial pressure was over 1 atm
    • Too much water, no air gap
    • Temperature sensor isn't seated properly
    • Sensor or thermometer malfunction
  • Can I cook with steam in the autoclave?
    Yes, install the steam valve and follow its instructions.
  • Do I need a wrench to tighten the lid clamps?
    Yes, use the wrench provided to ensure proper sealing.
  • I want to test for airtightness. How?
    Pump the empty or water-filled autoclave to 3 atm and leave it for hours. If pressure holds — it's airtight.
  • Thermostat and thermometer show different temperatures. Why?
    Bimetal thermometers heat gradually. If placed in a preheated autoclave, they show 10°C less than real.
  • How to cool the autoclave faster?
    Pour cold water on it or use a fan. But usually, just let it cool overnight — it’s safe.
  • How to set the control unit parameters?
    Plug in, set temperature and time. The heating lamp will light up. When the temperature is reached, the timer starts. After that, “OFF” appears.
  • My electric autoclave won’t heat after plugging in. Why?
    You must set the temperature and time for heating to start.
  • What if power goes out during electric autoclaving?
    When power returns, re-enter temperature and time. Continue the process.
  • I can’t open the lid after cooling — it’s stuck. What should I do?
    Loosen clamps and wait 10–15 minutes, or gently pry open the lid.
  • Rust spots on my stainless autoclave. Why?
    Not corrosion. Possible reasons:
    • Hard water residue
    • Poor-quality lids touching the body
    • Baked fat or food remains
    • Dust or dirt stuck to the walls
  • We have hard water, and scale formed on the heating element. How to prevent it?
    Add a bit of citric acid to the water during each use.
  • The autoclave makes a noise or whistle when heating. Is it normal?
    Yes, it's likely from scale on the heating element. Rarely, it’s due to unstable power. It’s safe.
  • Can I mix regular and twist-off lids in one batch?
    No. Regular lids require initial pressure. Twist-off — do not.
  • Do I need to unplug the thermostat after the process?
    No. After finishing, it no longer powers the heater. But you may unplug it manually if you wish.
  • My black steel autoclave rusted after the first use. Is that normal?
    Yes. Black steel rusts at first. This effect decreases over time.
  • Are you sure I don’t need to pressurize for twist-off lids or retort pouches?
    Yes. Pressure is only needed for regular lids — not for twist-off or retort.
  • The recipe book isn’t enough. Where can I find more?
    We update the recipe section on our website regularly. Also check the “Video” section for more.