 |
correct
and repeteable volume of medium in each Petri dish for method
standardisation |
 |
same
work load with less staff |
 |
each
Petri dish can be identified by production date, lot number,
medium name |
 |
glassware
is eliminated to avoid cuts or burns |
 |
no
hot vessel/container transfer |
 |
automatic
fresh home-made Petri dish gives the possibility to the
microbiological laboratory chief to organize the production of
the correct amount of plates at the correct time, avoiding
expensive wastage of material |
 |
accurate
temperature control reduces the dispensing temperature limiting
the water condensation on Petri dish lid |