Sheldon SHEL LAB SVAC1, Installation And Operation Manual, Page: 43 / 78

43 | P a g e
OPERATION
E
VACUATING AND
B
ACKFILLING THE
O
VEN
C
HAMBER
The oven chamber must be drawn down to at least -3 inHg (-76 mmHg or -10 kPa) in order to seal.
Option 1: Vacuuming down with a pump connected to the vacuum port.
End of Procedure
Evacuate the Oven Chamber
1.
Verify the Vacuum and Vent Valve controls are in the closed position
•
This protects your vacuum pump from exposure to streaming
atmosphere.
2.
Turn on your vacuum pump
3.
Open the oven Vacuum Valve
Turn the control all the way counterclockwise.
•
The Vacuum Gauge on the front panel should
show the chamber pressure decreasing.
•
The achievable vacuum level is dependent on
altitude above sea level as well as the vacuum
supply efficiency and the volume of outgassed
byproducts. See page 49.
Holding at Vacuum
Continue evacuating the chamber throughout the baking application
to vent outgassed byproducts.
Backfilling the Oven Chamber
4.
Close the Vacuum Valve
Turn the Vacuum Valve control back to the closed position (clockwise) to
protect the vacuum pump from extended exposure to streaming
atmosphere.
•
The pump may remain on.
5.
Slowly open the Vent Valve
The chamber pressure gauge will count upward to 0 inHg.
VACUUM
VENT
VACUUM