A forced air oven just like an oven with a fan. Most domestic as well as laboratory ovens these days have a fan to aid distribute the heat evenly around the oven.
These forced air convection ovens are produced to meet the laboratory requirement of the industry, research organizations, colleges as well as schools. Versatile usages, they are utilized for drying, baking, sterilizing, evaporating, annealing, heat treating as well as testing. The AF series ovens are competitively priced as well as provide exceptional value as well as reliability.
These ovens include a fan that offers forced air circulation through the heating chamber. This system gives very rapid heat up as well as recovery times, combined with particularly low-temperature variations within the working chamber. Adjustable vents along with semi-forced exhaust make it a good sample-drying oven. The drawings below illustrate three forced convection systems.
Heating can be performed slowly by letting the natural movement of heated air occur or more rapidly by pushing the air around. Forced air, as well as gravity flow heating techniques, are utilized in cooking also heating ovens, the latter sometimes called furnaces. The application of a specific heat delivery process does not modify the characteristics of the forced air or gravity flow. Direct measurement of the heating means will aid you to opt the best option, whether you need a cooking oven or a furnace.
Forced air heating warms the air, as well as utilizes a blower fan to strain the air round the oven chamber or through ducts. These produce a more even distribution of the warmed air. However, the force of the fan may cause excessive drying. These also are recognized as convection heating products.
Gravity Convection Air is circulated by simple convection. Since hot air moves up, a good movement keeps temperatures fairly uniform within a chamber as well as quite uniform in any particular location.
How a Forced Air Oven Works?
In A Forced Air Oven, the fan distributes the air throughout the ovens section. This forced flow of the hot air means an even temperature during the interior of the oven allowing good test results where ever the sample is placed in the oven. This is performed by blowing hot air past the sample, meaning there aren’t any cool spots in the corners or round the product as it heats up.
Fresh air in moved in from the rear or bottom of the oven including is blown into the chamber past the heating elements as well as onto the sample or product being tested. Often there is a port on the head of the oven this may be left open if there is going to be a lot of moisture in the product; this will aid speed up the drying procedure.
Cabinets are as well designed as they are durable. Exteriors are painted light grey as well as have a hard, scratch-resistant hammer finish. Doors open with high impact thermoplastic handles. Cabinets have large steel double-wall construction. Work space is separated from the outer cabinet with one inch of high-density mineral wool, as well as interiors are designed of corrosive-resistant aluminized steel.