In a Forced-air Oven(electric convection), a fan flows hot air rapidly through the oven’s inside. This quick forced circulation guarantees temperatures throughout the chamber are uniform and heat is moved more uniformly. Blowing hot air past the test sample avoids cooler air from building up near product surface areas you are attempting to dry. Considering that products in a convection oven are always in contact with hot air, items get heat quicker and dry faster.
Fresh Air Intake: The louvers/slats on the side and rear of the oven draw in the fresh air, pass it throughout heating units to a fan blower– guiding the air up and across the racks, Permit sufficient space for the oven to pull in the fresh air.
Horizontal Airflow Pattern: The warmed air is routed throughout the oven racks in a horizontal pattern. The smaller holes on the side of the oven push hot air throughout and through the larger openings on the contrary side. The oven is a mix of warmed and recirculated air.
Exhaust Port (Top): The oven exhausts via the top. This exhaust port can be exposed or closed. To speed drying in high-moisture requirements, considering maintaining the exhaust air vent 100% available to permit the oven to eliminate the moist hot air and replace it with fresh dry, hot air.