The laboratory oven is a team used to dry and sterilize glass and metal containers. There are basically two types of stove: those that operate through natural convection and those that operate by forced convection.
The ovens are composed of two chambers: an internal and an external one. The outer chamber is made of steel sheet, covered with an electrostatic protective film. The internal chamber is usually made of aluminum or stainless material to better transmit heat; It has a set of shelves or shelves manufactured in stainless steel wire, so that air circulates freely, there are placed the elements that require dried or sterilized by dry heat. It is isolated from the outer chamber by an insulating material that maintains the high temperature conditions internally and delays the heat transfer abroad.
The oven has a metallic door that also has its thermal insulation and is provided with a handle also manufactured in insulating material, which prevents the heat from the inside to become a threat to the operator’s hands. The door is placed on the front of the body of the stove, by means of a set of hinges that allow its opening by achieving angles up to 180 °.
The modern oven is controlled by a microprocessor module from which it is possible to select the operating parameters of the equipment and its alarms, and program the realization of cycles or thermal processes, by means of which no temperatures are controlled, but also the form Like them they must vary over time, through phases or stages of heating / cooling -natural- or sustainability of temperature within certain time limits. Stoves operate normally from room temperature conditions up to 350 ° C.
Internal heat is generated by sets of electrical resistors, which transfer the thermal energy to the internal chamber. Said resistances are located at the bottom of the stove. The heat within the internal chamber is transferred and distributed by natural convection or forced convection (stove with internal fans).
What care should a laboratory stove have?
Like every laboratory equipment, the oven requires special care and a periodic cleaning. All cleaning operations should always be done with the off and disconnected computer from the network. The periodic cleaning of the inner chamber, stainless steel, avoids the formation of waste that affects its structure and functionality over time.
You must avoid introducing oxidized objects or that can be oxidized in contact with the inner chamber or stainless steel housing. If oxide points occur on the surface of the work chamber, they must be cleaned and polished immediately.
The metal surfaces of the stove can be cleaned with cleaning products for stainless steel such as soapy water with a soft or chiffon cloth. Rinse with distilled water and let dry.
They should not be cleaned with cleaning products containing aggressive products, oven structures, such as: the control panel, the service modules, as well as other plastic parts.
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