Hand Grip Cleaning, Disinfection and Sterilization Guide

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Cleaning, disinfection and sterilization

Risk of contamination and infection of patients • Please change damaged hand grips and menu knobs with cracks or distortions immediately as they could fall into the surgical wound. • The operator must comply with the requirements of the competent national committee for hygiene and disinfection.

Removing / fitting the hand grip and menu knob

Figure 14

1. Press in the hand grip and the menu knob ball lock 1 and pull out the hand grip 2 and the menu knob 3. 2. Push in the hand grip 2 and menu knob 3 until you hear the ball lock engage, and check that it is secure. Cleaning, disinfecting and sterilizing the hand grips and menu knobs Cleaning

The hand grips and menu knobs are made of heat-proof, impact-resistant plastic (PPSU). They can be cleaned with mild alkaline cleaners without active chlorine. • The cleaners must be thoroughly rinsed off with water.

Disinfection

For disinfecting the replacement grips we recommend products with an alcohol or aldehyde base. • The disinfectants must be approved by the manufacturer for use on polyphenylensulfon (PPSU). • The grips must be rinsed before sterilization.

Steam sterilization

The hand grips and menu knobs can withstand at least 350 steam sterilization cycles without damage under the following criteria: - Steam sterilization at 121 °C, 1,3 bar 20 minutes, or - Steam sterilization at 270 °F (132,2 °C), 41.85 psi (abs.) (1,89 bar), 4 minutes, or - Steam sterilization at 134 °C, 2,3 bar, 4 minutes. • Stand hand grips ans menu knobs vertically with the open side facing down. • Do not exceed a sterilization temperature of 134 °C. • Handles and menu buttons should be sterilized individually in packaging that is suitable for use in steam sterilization.