MRC 1425 Bedienungsanleitung

INSTRUCTION MANUAL FOR

Vacuum Oven

1425/1445/1465

PLEASE READ THIS MANUAL CAREFULLY BEFORE OPERATION

3, Hagavish st. Israe 58817 Te : 972 3 5595252, Fax: 972 3 5594529 mrc@mrc ab.com

MRC.VER.02-10.10

TABLE OF CONTENTS

SECTION 1.0 RECEIVING AND INSPECTION

SECTION 2.0 GRAPHIC SYMBOLS

SECTION 3.0 INSTALLATION

SECTION 4.0 PRECAUTIONS

SECTION 5.0 CONTROL PANEL OVERVIEW

SECTION 6.0 VACUUM OPERATION

SECTION 7.0 OPERATION

SECTION 8.0 MAINTENANCE

SECTION 9.0 TROUBLESHOOTING

SECTION 10.0 PARTS LIST

UNIT SPECIFICATIONS

SCHEMATICS

These units are general purpose vacuum ovens for professional, industrial or educational

use where the preparation or testing of materials is done at approximately atmospheric

pressure and no flammable, volatile or combustible materials are being heated. These

units are not intended for hazardous or household locations or use.

SECTION 1

RECEIVING AND INSPECTION

IMPORTANT: READ THIS INSTRUCTION MANUAL IMMEDIATELY.

Your satisfaction and safety require a complete understanding of this unit,

including its proper function and operational characteristics. Be sure operators are

given adequate training before attempting to put unit in service. NOTE: This

equipment must be used only for its intended application; any alterations or

modifications will void your warranty.

1.1 Inspection: The carrier, when accepting shipment, also accepts responsibility for

safe delivery and is liable for loss or damage claims. On delivery, inspect for visible

exterior damage. Note and describe on the freight bill any damage found and enter

your claim on the form supplied by the carrier.

1.2 Inspect for concealed loss or damage on the unit itself, both interior and exterior. If

any, the carrier will arrange for official inspection to substantiate your claim. Save

the shipping crate until you are sure the unit has been delivered in good condition.

1.3 Return Shipment: If for any reason you must return the unit, contact your VWR

representative for authorization. Supply the complete data plate information when

requesting return authorization. Please see the manual cover for information on

where to contact customer service.

1.4 Accessories: Verify that all of the equipment indicated on the packing slip is

included with the unit. Carefully check all packaging before discarding. The model

1425 is equipped with two (2) deep shelves and one (1) shallow shelf. The model

1445 is equipped with two (2) deep shelves, one (1) shallow shelf and four (4)

adjustable feet. The model 1465 is equipped with three (3) shelves and four (4)

adjustable feet.

SECTION 2

GRAPHIC SYMBOLS

Your oven has been provided with a display of graphic symbols which should help in

identifying the use and function of the available user adjustable components.

2.1. Indicates "AC Power On".

2.2. Indicates "Manual Adjust".

2.3. Indicates “Temperature”.

2.4. Indicates “Over Temperature Safety”.

2.5. Indicates "Vacuum Gauge".

2.6. Indicates "Consult Your Manual".

2.7. Indicates "Vent Valve".

SECTION 3

INSTALLATION

Local city, county, or other ordinances may govern the use of this equipment. If you have

any questions about local requirements, please contact the appropriate local agency.

Installation may be performed by the end user.

Under normal circumstances these units are intended for use indoors, at room

temperatures between 5°and 40°C, at no greater than 80% relative Humidity (at 25°C)

and with a supply voltage that does not vary by more than 10%. These ovens should not

be operated at an altitude exceeding 2000 meters. Installation category is CAT-II Pollution

Degree 2. Customer service should be contacted for operating conditions outside of these

limits.

3.1 Power Source: The unit power requirements are listed on the data plate. PLUG

THE UNIT INTO A PROPERLY GROUNDED AND RATED RECEPTACLE OF

THE CORRECT STYLE. THE VOLTAGE OF THE RECEPTACLE SHOULD NOT

VARY MORE THAN 10% FROM THE DATA PLATE RATING. A separate circuit

is recommended for this unit to prevent loss of product due to overloading or circuit

failures caused by other equipment.

3.2 Location: When selecting a site for the unit, consider conditions which may affect

performance, such as heat from radiators, ovens, autoclaves, etc. Avoid direct sun,

fast-moving air currents, heating/cooling ducts, and high-traffic areas. To ensure air

circulation, allow a minimum of 15cm between the unit and any walls or partitions

which might obstruct free air flow.

3.3 Lifting / Handling: These units are heavy and care should be taken to use

appropriate lifting devices that are sufficiently rated for these loads. Units should

only be lifted from their bottom surfaces. Doors, handles and knobs are not

adequate for lifting or stabilization. The unit should be completely restrained from

tipping during lifting or transport. All moving parts such as shelves and trays should

be removed and doors need to be positively locked in the closed position during

transfer to prevent shifting and damage.

3.4 Leveling: The unit must sit level and solidly. Model 1425 has four (4) rubber feet

that are already attached to the unit and are not adjustable. Leveling feet are

supplied with models 1445 and 1465 and must be installed in the four holes at the

base of the unit. With the unit standing upright, turn the leveling feet

counterclockwise to raise the level of that corner. Adjust each foot until the unit

stands solid and level. If the unit must be moved, turn the leveling feet in all the way

to prevent damage while moving.

3.5 Cleaning: The oven was cleaned at the factory, but not sterilized. Remove all

interior parts and clean the inside of the chamber, thoroughly with a solution that is

appropriate for your application. DO NOT USE chlorine-based bleaches or

abrasives as this will damage the stainless steel chamber. DO NOT USE spray

cleaners that might leak through openings and cracks and get on electrical parts or

that may contain solvents that will harm the coatings. Periodic cleaning is strongly

recommended.

WARNING: Never clean the unit with alcohol or flammable cleaners with the unit

connected to the electrical supply. Always disconnect the unit from the electrical

service when cleaning and assure all volatile or flammable cleaners are evaporated

and dry before reattaching the unit to the power supply.

3.6 Shelves: See Figure below. Place items on shelves. DO NOT place items

directly on the floor of the chamber.

SECTION 4

PRECAUTIONS

NOTE: THIS IS NOT AN EXPLOSION PROOF OVEN

4.1 Do not place or use explosive, combustible, or flammable materials in the oven.

4.2 Do not use sealed containers in the oven chamber.

4.3 Do not cut or remove the ground prong, if present, from the power cord or use an

ungrounded adapter plug.

4.4 Disconnect the unit from the electrical power source before attempting any repairs

or component replacements.

4.5 If a mercury thermometer is used and breakage should occur, make sure all the

spilled mercury is removed from the chamber.

4.6 This oven is NOT suitable for use in Class I, II, or III locations as defined in the

National Electric Code of the United States of America, NFPA 70.

4.7 This oven is not intended, nor can it be used, as a patient connected device.

SECTION 5

CONTROL PANEL OVERVIEW (Figure 2)

5.1 POWER SWITCH: This is the main power I/O (On/Off) switch. It must be in the

ON position before any systems are operational.

5.2 MAIN TEMPERATURE CONTROL: This is the Main Temperature control

consisting of the digital display and UP/DOWN arrow pads for adjusting set point

temperatures and calibration.

5.3 HEATING LIGHT: This green indicator light is on whenever the MAIN

TEMPERATURE CONTROL has activated the heating elements to reach and

maintain set point.

5.4 CIRCUIT BREAKER/FUSE: This control is completely independent of the MAIN

TEMPERATURE CONTROLLER and guards against any failure which would allow

temperature to rise past the Temperature set point. Setting adjustments for this

control require a flat-edged tool to eliminate accidental changes. The control has a

dial that is marked from 0 to 10 and is adjustable across this scale. If the set point

is exceeded, the Circuit Breaker/Fuse will limit the rise to approximately 10°C

above the set point selected.

5.5 OVER TEMPERATURE LIGHT: This red indicator light is on whenever the

temperature has exceeded the set point of the MAIN TEMPERATURE CONTROL

and the CIRCUIT BREAKER/FUSE is activated and taken control of the oven.

Under normal operating conditions this pilot light should never be on.

5.6 FUSE: This control, mounted on the rear wall next to the power cord, provides

protection for the unit’s electrical circuitry against power fluctuations. The fuse,

when blown, must be replaced before the unit can continue operation.

5.7 VACUUM: This adjustment handle allows opening and closing of the vacuum

valve to an external vacuum pump or system.

5.8 VENTILATION: This adjustment handle controls the vacuum release valve. This

valve must be closed (completely clockwise) when the unit is in the vacuum mode.

5.9 VACUUM GAUGE: This gauge indicates the chamber operating pressure in

millibars.

Figure 2

1425

1445 & 1465

SECTION 6

VACUUM OPERATION

6.1 A pump with a pumping capacity four times greater than the chamber volume is

commonly used. When working below vacuums of 1mm, a diffusion type pump will

be needed. See Section 9.0 for chamber capacities

6.2 IT IS IMPORTANT TO USE VACUUM TUBING FOR ALL THE VACUUM

HOOKUPS. OTHER TYPES OF TUBING MAY COLLAPSE AND PREVENT

COMPLETE EVACUATION.

6.3 To Apply Vacuum To The Chamber: Attach the hose from the vacuum pump to

the 3/8" hose connection on back of the oven. Close the VENTILATION valve

(clockwise) and open the VIDE valve. Latch the door shut and start the vacuum

pump. This action will hold the door shut and against the gasket until the pump

creates a vacuum in the chamber. Once a good vacuum seal is accomplished, the

door will hold itself shut and sealed until the chamber is returned to atmospheric

pressure.

6.4 Watch the VACUUM GAUGE and when the required vacuum is obtained, close the

VACUUM valve and turn pump off. The VACUUM GAUGE is calibrated from 1 to

900 millibars with 1013 millibars representing atmospheric pressure. The oven can

be evacuated to pressures as low as 10 microns.

6.5 Vacuum Release: To return the chamber to atmospheric pressure, open the

VACUUM valve very slowly and allow the chamber to re-pressurize. The speed of

pressurizing can be controlled by how much the valve is opened.

NOTE: A 1 inch sealed pipe is provided at the back of the unit. This access port

can be used to plumb the chamber to a larger, faster roughing pump or as a conduit

for other service applications. Any use of this pipe requires the operator to assure

the attachment is vacuum tight.

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