Project Description

Forced air oven

Forced Air Convection Laboratory Oven China Manufacturer

Forced Air Oven is a vital laboratory auxiliary equipment. It is also called the forced air convection laboratory oven, used to simulate the high-temperature environment with the forced convection and ventilation to determine the heat and aging resistance of vulcanized rubber and thermoplastic rubber under the specified temperature.

In addition, this test chamber is also suitable for evaluating the performance difference of electrical insulation materials such as wires, plastic, electronic parts, etc., before and after being heated, assessing and judging their adaptability to storage and use under high-temperature environmental conditions.

The forced ventilation oven features an electrically heated chamber ventilated with forced convection to maintain temperature uniform inside the oven. Its temperature range is from ambient temperature to 300℃. The chamber’s heating and constant temperature system are composed of a fan, an electric heater, a suitable air duct structure, and a temperature controller. A digital voltmeter, ampere meter, watt-hour meter, and timer are configured for the accurate control of the rate of air ventilation. There is a stainless steel revolving rack inside the chamber for hanging the specimen.


Test Principle

The sample is placed on the turntable inside the chamber. When turning on the machine, the fan runs at the same time. The heat generated by the electric heating device directly placed on the back of the cabinet passes through the air duct to form a circulating wind to make the temperature uniform. At the same time, the air change device is also working to ventilate the air inside the cabinet according to the preset ventilation rate. After exposed to the environment under simulated high temperature for a specified period, the properties of samples are determined and compared with those of the samples without the aging test.

Test Standards

ASTM D573, ASTM E145, ASTM D5423, ASTM D5374, ASTM D2436, UL1581, IEC 60216-4-1, ISO4577, IEC60811-1-2, BS903, BS6746, JB7444 GB/T3512, CNS3556, CNS742, JIS7212, JIS7757, etc.

Main Parameters

Model AT-R7021
Working Area Dimension: 500 X 600 X 500mm(Standard), Larger/Smaller sizes available based on requirements
Temperature Range RT + 10℃ ~ 200℃/ RT + 10℃ ~ 300℃(optional)
Temperature Uniformity ± 2℃
Temperature Fluctuation ± 0.5℃
Heating Rate 5 ~ 7℃/min
Test time Setting 1 ~ 9999(S/M/H) adjustable
Ventilation Time 1 ~ 99(S/M/H) adjustable
Ventilation Rate (Air Change per Hour) 3 ~ 10, 5 ~ 20, 50 ~ 100, 10 ~ 200
Sample Rack A round rotating sample holder or a flat stainless steel sample holder
Power supply AC 220 V ± 10% 50/60 Hz or AC 380 V ± 10% 50/60 Hz

Forced Air Oven Features

  • The exterior is made up of cold-rolled steel plates with electrostatic spray treatment, and the inner chamber is made of high-quality 304 stainless steel.
  • The tempered glass is used as a viewing window.
  • The thermal insulation material is high-density glass fiber cotton with a thickness of 100mm.
  • The equipment has a forced air circulation, an automatic ventilation device, and the ventilation volume is adjustable.
  • The hot air circulation system adopts a long-axis fan motor and high-temperature-resistant stainless steel axial circulation fan blades to achieve forced convection circulation efficiently.
  • Double-layer high-temperature-resistant sealing strips are used between the door and the chamber to ensure the sealing tightness of the testing area.
  • The Machine owns the cable holes to connect to the external test power lines or signal lines.
  • Equipped with a circular rotating rack for hanging the sample inside the chamber, or a flat sample rack is optional.
  • The bottom of the machine adopts high-quality fixed PU movable wheels.

How Does a Forced Air Oven Work

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.

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