Cascade Sciences CVO-5-EX Series, Руководство по установке и эксплуатации

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OPERATION
O
VEN
H
EATING
D
YNAMICS
Vacuum ovens heat slowly compared to conventional ovens. This is due in part to the physics of
heat flow in an environment without an atmosphere to help transport and evenly distribute thermal
energy in the oven chamber.
Best practices for vacuum oven heating include:
•
Never place product or samples on the floor of the oven chamber. The chamber
floor runs significantly hotter than the shelving displayed on the oven control panel.
•
Leave the oven on and under vacuum after it has reached your setpoint temperature. The
oven can be left on between baking applications if permitted by your site SOPs.
•
Leaving the oven on at temperature eliminates repeating the time-consuming long heat up
and provides better temperature stability than repeated cooldowns and heat-ups.
•
An oven chamber under vacuum is efficient at retaining heat and can require less energy
to maintain temperature than heating up again.
•
If permitted by your site SOPs, leave the shelves in the heated chamber. This allows for
optimal heat absorption in preparation for vacuum heating applications.
L
OADING AND
U
NLOADING THE
O
VEN
Keep the following considerations in mind when loading and unloading the oven:
•
Ensure the Vent and Backfill handles are closed, preventing compressed gases from
streaming out into the workspace while unloading materials.
•
Avoid handling solvents (pouring, treating samples) or other actions that risk spilling or
aerosolizing solvents near the oven or vacuum pump.
•
Verify sufficient workspace ventilation is present prior to loading solvent-treated material in
the oven chamber.