Memmert UNB 100-500, UFB 400-500, SNB 100-400, SFB 400-500, INB 200-500 User manual
BASIC
Universal ovens
UNB 100-500
UFB 400-500
Sterilisers
SNB 100-400
SFB 400-500
Incubators
INB 200-500
Operating Instructions
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Sa Su
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BASIC
page 2BASIC
1. Contents .......................................................................................................................................3
2. General notes and safety notes ......................................................................................................4
2.1. Intended purpose when used as medical product ..................................................................4
2.2 Transport ..............................................................................................................................4
3. Installation facilities (accessories) ....................................................................................................5
3.1 Subframe (accessory) .............................................................................................................5
3.2 Wall bracket (accessory) ........................................................................................................5
3.3 Stackable version (accessory) .................................................................................................5
3.4 Initital start-up ......................................................................................................................6
3.5 Oven load .............................................................................................................................6
4. Technical data ................................................................................................................................7
4.1 Standard equipment of BASIC ovens ......................................................................................8
4.2 Material quality .....................................................................................................................8
4.3 Electrical equipment ..............................................................................................................9
4.4 Supply failurel .......................................................................................................................9
5. Oven construction and operation .................................................................................................10
5.1 Operating the door .............................................................................................................10
5.2 Controls and indications ......................................................................................................11
5.3 Switching on .......................................................................................................................11
5.4 Setting air changes ..............................................................................................................11
5.5 Setting the temperature ......................................................................................................11
6. Selecting the operating mode ......................................................................................................12
7. Normal operation
8. Timer operation
............................................................................................................12
................................................................................................................13
9. Temperature monitor and protection devices ................................................................................14
9.1 Temperature limiter (TB) ......................................................................................................14
9.2 Monitor relay ......................................................................................................................14
10. Sterilisers ..................................................................................................................................... 15
10.1 Purpose definition for MEMMERT hot air sterilisers ..............................................................15
10.2 Guidelines for sterilisation ...................................................................................................15
10.3 Steriliser cassettes ................................................................................................................17
11. Cleaning ......................................................................................................................................18
12. Maintenance ...............................................................................................................................18
13. Error messages ............................................................................................................................19
14. CE Conformity Declaration ...........................................................................................................20
15. Address and customer service ......................................................................................................23
16. Index ...........................................................................................................................................24
1. Contents
page 3
BASIC
2. General notes and safety notes
You have purchased a technically fully proven product which has been produced in Germany with the use
of high-grade materials and the application of the latest manufacturing techniques; it has been factory
tested for many hours.
In addition we guarantee the supply of spare parts over 10 years.
This mark in the Operating Instructions means:
Watch out
Important Note!
This mark on the product means:
Note Operating Instructions
Warning – oven hot when operating!
Observation of the Operating Instructions is necessary for faultless
operaton and for any possible claims under warranty. If these
Instructions are disregarded, all claims under warranty, guarantee and
indemnification are excluded!
The right to technical modifications is reserved.
Dimensional details are not binding.
2.1. Intended purpose when used as medical product
For ovens covered by the scope of the Directive 93/42/EWG (Directive of the Commission on the
harmonization of the legal regulations of the Member States on medical devices) the following intended
purpose applies:
For ovens series SNB / SFB:
The product is intended for the sterilisation of medical products with dry heat using hot air at atmospheric
pressure.
2.2 Transport
Always use gloves!
If the oven has to be carried, at least 2 persons are required to transport it.
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Do not place the oven on a readily inflammable support surface!
It is important that the oven is set up accurately horizontally!
page 4
3. Installation facilities (accessories)
min.
20 cm
The oven can be placed on the floor or on a
bench (working surface). It is important that
the oven is set up accurately horizontally; the
door may have to be adjusted (see Section
„Maintenance“)
8 cm
min.
8 cm
min.
15 cm
min.
The spacing from the back of the oven to the
wall should be at least 15 cm. The spacing to
the ceiling must not be less than 20 cm and
that at the side to the wall not less than 8 cm.
Generally it is essential to have adequate air
ventilation around the oven.
Information on accessories will be found in our leaflet or on our internet page www.memmert.com.
Please note the installation instructions for our accessories.
3.1 Subframe (accessory)
Oven model 500 can be mounted on a subframe
3.2 Wall bracket (accessory)
Ovens models 200 to 500 can be wall-mounted using the wall bracket. The wall
bracket is factory-fitted with a fire-resistant plate. The size and length of the
screws used and of the corresponding dowel plugs depend on the total weight
(oven plus load) and vary with the condition of the wall.
3.3 Stackable version (accessory)
Two ovens of the same model size can be stacked on each other. Note that
the oven with the lower working temperature must always be placed at the
bottom.
Foot locators have to be fitted on the bottom oven.
Take off cover of bottom oven
•
Place drill jig (supplied with foot locators) into the inverted cover at the back
•
Mark holes and drill 4.2 mm dia.
•
Screw the foot locators to the top of the cover using the screws and
•
nuts supplied
Re-fit the cover
•
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3.4 Initital start-up
Ill: Chamber ceiling with Pt 100 metal temperature probe
When the oven is started up for the first time, it should be supervised continuously until steady conditions
have been reached. Severe vibrations during transport may cause movement of the temperature probe in
its holder inside the chamber. Note therefore that before the first start-up the temperature probe should
be checked for its correct position and, if necessary, carefully aligned in its mounting (see ill).
Ill: Chamber ceiling with Pt 100 metal temperature probe
3.5 Oven load
Full consideration must be given to the physical and chemical properties of your load (e.g. combustion
temperature etc.) in order to prevent serious damage to load, oven and surroundings.
Please note that the MEMMERT ovens described here are not explosionproof (they do not conform to the
Industrial Association Specification VBG 24) and are therefore not suitable for drying, evaporating and
burning-in of paints, enamels or similar materials whose solvents may produce an inflammable mixture
with air. There must be no possibility of the formation of inflammable gas/air mixtures either within the
oven chamber or in the immediate surroundings of the equipment.
Large amounts of dust or corrosive fumes inside the oven chamber or in the surroundings of the equipment
may produce deposits within the oven and lead to short-circuits or damage the electronics. It is therefore
important that adequate precautions are taken against excessive dust or corrosive fumes.
In order to ensure proper air circulation inside the chamber, there must be sufficient spacing of the load
inside the oven. Do not place any load on the floor, against the side walls or underneath the ceiling of the
chamber (heating ribs). In order to ensure optimum air circulation the shelves must be so inserted that the
air spacings between door, shelf and rear chamber wall are approximately equal.
The maximum number and the loading of the shelves can be found in the table in the Section „Technical
Data“. With unfavourable loading (too closely spaced) and completely opened ventilation it is possible that
the set temperature may be reached only after a longer period of time.
See stick-on label “Correct Loading“ on the oven!
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page 6
4. Technical data
Supply plug
Model 100 200 300 400 500
Chamber width A [mm] 320 400 480 400 560
Chamber height B [mm] 240 320 320 400 480
Chamber depth C [mm] 175 250 250 330 400
Oven width D [mm] 470 550 630 550 710
Oven height E [mm] 520 600 600 680 760
Oven depth F [mm] 325 400 400 480 550
Chamber volume [litre] 14 32 39 53 108
Weight [kg] 20 28 30 35 50
Power, ovens UNB/UFB/SNB/SFB [W] 600 1100 1200 1400 2000
Power, ovens INB [W] 300 440 500 800 900
Max. number of trays 2 3 3 4 5
Max. load per tray [kg] 10 15 12 30 30
Total load per oven [kg] 20 30 30 90 60
Ambient conditions Ambient temperature 5°C to 40°C
rH 80% max., no condensation
Overvoltage category: II
Contamination level: 2
Setpoint temperature range 20°C to nominal temperature (details see label)
Setting accuracy 0,5°C
Indication resolution 0,5°C
Working temperature range From 5°C above ambient temperature up to nominal
temperature = maximum temperature (details see label)
On ovens with fan (UFB/SFB) from 10°C above ambient
temperature up to nominal temperature = maximum
temperature (details see label)
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4.1 Standard equipment of BASIC ovens
Electronic PID controller with permanent power matching, auto-diagnostic system for rapid fault
•
finding (see Section “Error messages“)
Manually adjustable air valve for recirculation or fresh air operation
•
Programmable electronic switch-off timer up to 99 h 59 min
•
Recessing push/turn control for simple operation of oven
•
Visual alarm indication
•
Monitor relay to switch off heating in case of fault
•
Mechanical temperature limiter (TB Class 1)
•
High-grade PT100 temperature sensor Class A in 4-wire circuit
•
Special equipment (to be ordered separately as accessories): subframe, wall bracket, sterilisation
•
cassette
4.2 Material quality
For external casing and working chamber MEMMERT are using stainless steel (Mat.Ref. 1.4301) which
features high strength, optimum hgygienic properties and corrosion resistance against many (not all)
chemicals (warning against e.g. chlorine compounds).
The oven load has to be checked carefully for its chemical compatibility with the above materials.
A compatibility table covering all these materials can be requested from MEMMERT.
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page 8
WARNING! Always pull out the supply plug before opening the oven
cover!
4.3 Electrical equipment
Operating voltage see label 50/60 Hz
•
Current rating see label
•
Protection Class 1, i.e. operating isolation with ground connection to EN 61 010
•
Protection IP20 to EN 60 529
•
Interference suppression to EN55011 Class B
•
Oven protected by a fuse 250V/15A fast blow
•
Controller protected by an 80 mA fuse (200 mA on 115 V)
•
When connecting a MEMMERT oven to the electrical supply you have to observe any local
•
regulations which apply (e.g. in Germany DIN VDE 0100 with FI protection circuit)
•
This product is intended to operate on a supply network with a system impedance Zmax at the
transfer point (building connection) of 0.292 Ohm max. The user has to ensure that the product is
only operated on an electrical supply network which meets these requirements. If necessary, details
of the system impedance can be obtained from the local electricity supply authority.
Note:
Any work involving opening up the oven must only be carried out by a suitably qualified
electrician!
4.4 Supply failurel
After a failure of the supply, operation is continued with the same parameter settings.
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