The vacuum oven provides a total workspace of 135 cubic feet, with interior dimensions of 180” W x 36” D x 36” H. The oven is designed with a top-loading configuration, and the lid utilizes counterweights for ease of opening and closing by a single operator. The reinforced oven floor is rated to support 100 pounds per linear foot to accommodate heavier product loads during processing.
The operating temperature range is +15°C above ambient to +100°C, with a temperature control tolerance of ±3°C at the sensor. The system provides a vacuum range from site level down to 8 Torr for vacuum bakeouts. A dry-style Leybold vacuum pump achieves the required vacuum levels for product drying and processing.
The oven temperature is controlled by a VersaTenn V (Quattro) touchscreen control system. The controller features PID control with auto-tune functionality and is adjustable to meet special chamber loading conditions. RS-232 and advanced Ethernet communications capabilities support integration with external systems, and an independent high limit controller provides over-temperature protection.
“This top loading vacuum oven was engineered to improve operator efficiency during loading and support heavy loads. The reinforced floor and counterweighted lid were incorporated into the equipment design to meet the customer’s specific loading and product requirements.” – Justin Kashner, Applications Engineer / Vacuum Products Engineering Specialist
Unique features of this Tenney top-loading vacuum oven include:
- Reinforced floor rated to support 100 pounds per linear foot
- Counterweighted lid for safe and efficient loading
- Dry-style Leybold vacuum pump
- VersaTenn V touchscreen control system
- RS-232 serial communications
- Advanced Ethernet communications capabilities
- High limit controller for over temperature protection
