Despatch LBB2-xxA/B-2 Manual de usuario Pagina 21

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LBB Series Oven Owner’s Manual THEORY OF OPERATION
Version
18 21
3.1.1. Oven Theory
The LBB Series forced circulating oven uses fans to circulate air through the chamber. A
circulating oven is a much more efficient and uniform oven than a gravity-convection oven due to
the constant air movement. Soaking at a desired setpoint still depends on a number of parameters
including chamber area, load mass, the ability to absorb heat and the exhaust rate. But soak times
with a forced circulating oven may be shortened.
The LBB Series oven is capable of heating to 204°C (400°F). The oven uses a
microprocessor-based digital control to display the actual chamber temperature at the sensing
point. The temperature sensor is located to optimize control action for the entire chamber for
various load conditions. The control display may fluctuate a few degrees around the setpoint,
reflecting temperature changes at the sensor location. However, overall chamber temperature
remains stable. The strategic location of the sensor compensates for delays in heat convection and
enhances the performance and temperature control of the oven. The oven has been designed for
an overall result of quality productivity where fast processing and versatility are critical.
3.2. Control Systems
3.2.1. Primary Control Instrument
The LBB Series oven is equipped with a
microprocessor-based digital control instrument
configured as a proportional controller and set to
its optimum operating values (Figure 4). Initially
the control instrument allows the heater to
operate at full power. As the actual oven
temperature reaches the setpoint, the control
instrument cycles the heater on and off,
minimizing process temperature fluctuations.
Table 2 provides explanation for working with
the control instrument.
Warning!
Do not remove the hat bracket as it distributes exhaust air and
protects the exhaust opening from being completely covered.
Figure 4. LBB Series Oven Primary Control Instrument
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