Hot air oven

They were originally developed by Louis Pasteur,[1] and are essentially the same as fan ovens used for cooking food.

Temperature sensitive tapes or biological indicators using bacterial spores can be used as controls, to test for the efficacy of the device during use.

They do not require water and there is not much pressure build up within the oven, unlike an autoclave, making them safer to work with.

The standard settings for a hot air oven are: ....plus the time required to preheat the chamber before beginning the sterilization cycle.

These are widely used to sterilize articles that can withstand high temperatures and not get burnt, like glassware and powders.