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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page 1 |
BASIC |
BASIC |
page 2 |
1. |
Contents ....................................................................................................................................... |
3 |
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2. |
General notes and safety notes ...................................................................................................... |
4 |
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2.1. Intended purpose when used as medical product .................................................................. |
4 |
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2.2 |
Transport .............................................................................................................................. |
4 |
3. |
Installation facilities (accessories).................................................................................................... |
5 |
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3.1 |
Subframe (accessory)............................................................................................................. |
5 |
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3.2 |
Wall bracket (accessory) ........................................................................................................ |
5 |
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3.3 |
Stackable version (accessory) ................................................................................................. |
5 |
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3.4 |
Initital start-up ...................................................................................................................... |
6 |
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3.5 |
Oven load ............................................................................................................................. |
6 |
4. |
Technical data................................................................................................................................ |
7 |
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4.1 |
Standard equipment of BASIC ovens...................................................................................... |
8 |
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4.2 |
Material quality ..................................................................................................................... |
8 |
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4.3 |
Electrical equipment.............................................................................................................. |
9 |
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4.4 |
Supply failurel ....................................................................................................................... |
9 |
5. |
Oven construction and operation................................................................................................. |
10 |
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5.1 |
Operating the door ............................................................................................................. |
10 |
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5.2 |
Controls and indications...................................................................................................... |
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5.3 |
Switching on....................................................................................................................... |
11 |
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5.4 |
Setting air changes.............................................................................................................. |
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5.5 |
Setting the temperature ...................................................................................................... |
11 |
6. |
Selecting the operating mode ...................................................................................................... |
12 |
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7. |
Normal operation ............................................................................................................ |
12 |
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8. |
Timer operation ................................................................................................................ |
13 |
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9. |
Temperature monitor and protection devices................................................................................ |
14 |
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9.1 |
Temperature limiter (TB) ...................................................................................................... |
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9.2 |
Monitor relay ...................................................................................................................... |
14 |
10. |
Sterilisers ..................................................................................................................................... |
15 |
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10.1 |
Purpose definition for MEMMERT hot air sterilisers .............................................................. |
15 |
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10.2 |
Guidelines for sterilisation ................................................................................................... |
15 |
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10.3 |
Steriliser cassettes................................................................................................................ |
17 |
11. |
Cleaning...................................................................................................................................... |
18 |
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12. |
Maintenance ............................................................................................................................... |
18 |
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13. |
Error messages ............................................................................................................................ |
19 |
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14. |
CE Conformity Declaration........................................................................................................... |
20 |
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15. |
Address and customer service ...................................................................................................... |
23 |
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16. |
Index |
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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.
Do not place the oven on a readily inflammable support surface!
It is important that the oven is set up accurately horizontally!
BASIC |
page 4 |
3.Installation facilities (accessories)
cm20 |
.min |
8 cm |
8 cm |
min. |
min. |
15 cm |
min. |
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“)
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
page 5 |
BASIC |
3.4 Initital start-up
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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BASIC |
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page 6 |
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4. Technical data
Supply plug
Model |
100 |
200 |
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300 |
400 |
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500 |
Chamber width A [mm] |
320 |
400 |
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480 |
400 |
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560 |
Chamber height B [mm] |
240 |
320 |
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320 |
400 |
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480 |
Chamber depth C [mm] |
175 |
250 |
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250 |
330 |
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400 |
Oven width D [mm] |
470 |
550 |
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630 |
550 |
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710 |
Oven height E [mm] |
520 |
600 |
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600 |
680 |
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760 |
Oven depth F [mm] |
325 |
400 |
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400 |
480 |
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550 |
Chamber volume [litre] |
14 |
32 |
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39 |
53 |
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108 |
Weight [kg] |
20 |
28 |
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30 |
35 |
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50 |
Power, ovens UNB/UFB/SNB/SFB [W] |
600 |
1100 |
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1200 |
1400 |
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2000 |
Power, ovens INB [W] |
300 |
440 |
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500 |
800 |
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900 |
Max. number of trays |
2 |
3 |
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3 |
4 |
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5 |
Max. load per tray [kg] |
10 |
15 |
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12 |
30 |
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30 |
Total load per oven [kg] |
20 |
30 |
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30 |
90 |
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60 |
Ambient conditions |
Ambient temperature 5°C to 40°C |
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rH 80% max., no condensation |
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Overvoltage category: II |
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Contamination level: 2 |
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Setpoint temperature range |
20°C to nominal temperature (details see label) |
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Setting accuracy |
0,5°C |
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Indication resolution |
0,5°C |
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Working temperature range |
From 5°C above ambient temperature up to nominal |
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temperature = maximum temperature (details see label) |
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On ovens with fan (UFB/SFB) from 10°C above ambient |
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temperature up to nominal temperature = maximum |
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temperature (details see label) |
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page 7 |
BASIC |
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.
BASIC |
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.
page 9 |
BASIC |
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