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Vacuum oven

Description

 

Underpressure accelerates drying



in the vacuum drying oven

During the heat treatment, an underpressure in the range between 10 and 50 hPa is usually generated, which lowers the boiling point of fluids to close to room temperature. Heat-sensitive material can therefore be dried in the vacuum drying oven at low temperatures, and at the same time the drying time is considerably reduced. To avoid oxidation, an inert gas (e.g. nitrogen) can be fed into the chamber

The oven is standard connected to a KNF Verder membrane pump. This was the max vacuum can be achieved is 1 mBar

Technical Details

Interior dimensions

 

Width (mm)

400

Height (mm)

400

Depth (mm)

330

Interior volume (l)

53

Distance between the racks (mm)

62

Load per shelf (kg)

20

Permitted total load (kg)

45

 

Temperature

 

Temperature range approx. 15 °C above ambient temperature to (°C)

200

Temperature variation 1)

 

            100 °C (min.) (± K)

2

            200 °C (min.) (± K)

4.5

Warm up time

 

            to 100 °C (min.)

80

            to 200 °C (min.)

115

Permitted end vacuum (mbar)

0.01

Contact Jarno Gieteling
Contact Martin de Wit
Contact Jos Sewalt

Brand

Binder

Type

V53

Organisation

Agrotechnology and Food Sciences

Department

Food Process Technology

Last edited by Jos Sewalt on 2015-06-15