Knife sterilizer

A knife sterilizer is used in professional kitchens and meat-cutting shops to safely disinfect cutting tools. A dishwasher only washes utensils, whereas a sterilizer kills bacteria and keeps tools sterile — an essential requirement of food safety (HACCP) standards.

• Capacity: Work out how many tools need to be treated at once based on your kitchen’s workload (some models hold 12 knives).
• Energy use: The unit requires a 220 V supply and has a low power rating (0.15–0.3 kW), which saves electricity during continuous operation.
• Dimensions and mounting: The compact unit (for example, 13×52×60 cm) mounts directly on the wall and saves space on the work table.

When choosing a unit, consider the number of staff and the available work space. A wall-mounted sterilizer means the cook always has a clean knife at hand, which makes daily work easier and prevents cross-contamination between products.