BIT 4886 051010
3-5
BOP 20-20M
0.001 Ohm
0V
±0.00000005V
0V
±0.0000001V
0.02V
0.02000015V
(MAX
)
-0.02000015V
(MIN
)
±0.00000015V
0.005V
0.0050001V
(MAX
)
-0.0050001V
(MIN
)
±0.0000001V
0.0200025V
±0.0000025V
REFER TO
NOTES IF
EXACT
SENSE
RESISTOR
VALUE IS
KNOWN.
R
SENSE
SEE
NOTE.
SEE
NOTE A.
SEE
NOTE B.
SEE
NOTE C.
SEE NOTES
C AND D
SEE
NOTE E.
SEE NOTES
E AND B.
SEE
NOTE F.
USE SPACE
PROVIDED
AT RIGHT
FOR CAL-
CULATED
VALUES.
NOTES: The following formulas are used to calculate proper calibration values if the exact Sense Resistor value is known.
R
SENSE
=
the measured value of the sense resistor to 6 places (minimum).
I =
Rated current output of BOP (e.g., for BOP 50-4M,
I = 4)
A.
(
R
SENSE
) (I/4) (0.00005)
B.
(
R
SENSE
) (I/4) (0.0001)
[FOR MODELS WHERE
I = 3
OR
4
USE
(
R
SENSE
)
(I/4) (0.00015)]
C. (
R
SENSE
)
(I)
D. (
R
SENSE
)
(I) (0.00075)
[FOR MODELS WHERE
I = 3
OR
4
USE
(
R
SENSE
)
(I) (0.00012)]
E.
(
R
SENSE
) (I/4)
F.
[(
R
SENSE
) (Iomax)]/3800
TABLE 3-3. SUGGESTED SENSE RESISTORS
FOR BOP WITH
RATED CURRENT
USE SENSE
RESISTOR VALUE
KEPCO PART NO.
MANUFACTURER
MANUFACTURER
PART NO.
20A
0.001 OHM, 30W
KT 3126
ISOTEK
RTO-B-R1-1
12A
0.01 OHM, 30W
KT 3130
ISOTEK
RTO-B-R01-1
5A, 6A, 8A, 10A
0.1 OHM, 30W
KT 3131
ISOTEK
RTO-B-R001-1
1A, 2A, 3A, 4A
1 OHM, 30W
KT 3146
ISOTEK
RTO-B-1R00-1.0
NOTE: ALL SENSE RESISTORS MUST BE MOUNTED ON A HEATSINK WITH A MINIMUM SURFACE AREA OF 36 SQUARE
INCHES TO MAINTAIN THERMAL STABILITY DURING CALIBRATION (KEPCO P/N 136-0451 RECOMMENDED FOR
KT SENSE RESISTORS LISTED).
TABLE 3-2. CALIBRATION MEASUREMENTS AND TOLERANCES - CURRENT (CONTINUED)
MODEL
SENSE
RESISTOR
VALUE
(SEE
NOTE AND
TABLE
3-3)
LOW
CURRENT
ZERO
MAIN
CURRENT
ZERO
MAIN
CURRENT
NOMINAL
HIGH
CURRENT
ACCURACY
LOW
CURRENT
NOMINAL
LOW
CURRENT
ACCURACY
CURRENT
LIMIT
ADJUST
PAR. 3.3.1
STEP 17
PAR. 3.3.1
STEP 18
PAR. 3.3.1
STEPS
19, 20
PAR. 3.3.1
STEPS
21, 23
PAR. 3.3.1
STEP 24,
25
PAR. 3.3.1
STEPS 26,
28
PAR. 3.3.1
STEP 30
PAR. 3.3.2
STEP 15
PAR. 3.3.2
STEP 18
N/A
PAR. 3.3.2
STEPS
19, 20
N/A
PAR. 3.3.2
STEPS 16,
17
PAR. 3.3.2
STEP 15