Shel Lab SLV122, SLV422, SLV222 User Manual
Installation - Operation Manual
VACUUM OVENS
110 – 120 Volts
SVAC1 SVAC2 SVAC4
Pictured on the front cover, left to right: SVAC1, SVAC2, SVAC4
48TWarning:48T This product contains chemicals, including triglycidyl isocyanurate, known to the State of
California to cause cancer as well as birth defects or other reproductive harm. For more information,
go to
33Twww.P65Warnings.ca.gov33T.
48T¡Advertencia! Este producto contiene sustancias químicas, incluido el triglicidil isocianurato, que el
estado de California sabe que causa cáncer, así como defectos de nacimiento u otros daños
reproductivos. Para obtener más información, visite www.P65Warnings.ca.gov
48T.
Avertissement! Ce produit peut vous exposer à des produits chimiques, dont l'isocyanurate de
triglycidyle, reconnu par l'État de Californie pour provoquer le cancer, des anomalies congénitales
ou d'autres problèmes de reproduction. Pour plus d'informations, visitez le site
www.P65Warnings.ca.gov.
2 | Page
Benchtop Vacuum Ovens
110 – 120 Voltage
Part Number (Manual): 4861835
Revision: January 14, 2020
Sheldon Part ID Numbers:
Model SVAC1 SVAC2 SVAC4
Part ID SLV122 SLV222 SLV422
The Part ID denotes the specific build version of the model.
SH
EL LAB is a brand of Sheldon Manufacturing, INC, an ISO 9001
certified manufacturer.
Safety Certifications
ese units are CUE listed by TÜV SÜD as vacuum ovens for professional, industrial or educational
Th
use where the preparation or testing of materials is done at an ambient air pressure range of 22.14 –
31.3 inHg (75 – 106 kPa), and no flammable, volatile or combustible materials are being heated.
These units have been tested to the following requirements:
CAN/CSA C22.2 No. 61010-1:2012
CAN/CSA C22.2 No. 61010-2-010/2015
UL 61010-1:2012
UL 61010A-2-010:2015
EN 61010-1:2010
EN 61010-2-010:2014
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TABLE OF CONTENTS
INTRODUCTION ......................................................................................................................................................... 7
Read this Manual .................................................................................................................................................................... 7
Safety Considerations and Requirements ...................................................................................................................... 7
Contacting Assistance .......................................................................................................................................................... 8
Manufacturing Warranty ...................................................................................................................................................... 8
Engineering Improvements.................................................................................................................................................. 8
Vacuum Supply Requirements ........................................................................................................................................... 9
Reference Sensor Device .................................................................................................................................................. 10
Oven Chamber Gaskets ...................................................................................................................................................... 11
RECEIVING YOUR UNIT .......................................................................................................................................... 13
Inspect the Shipment ........................................................................................................................................................... 13
Orientation.............................................................................................................................................................................. 14
Dimension Visuals ............................................................................................................................................................... 20
Record Data Plate Information ........................................................................................................................................ 23
INSTALLATION ........................................................................................................................................................ 25
Installation Procedure Checklist ..................................................................................................................................... 25
Required Ambient Conditions .......................................................................................................................................... 26
Required Clearances .......................................................................................................................................................... 26
Power Source Requirements ............................................................................................................................................27
Lifting and Handling ........................................................................................................................................................... 28
Leveling .................................................................................................................................................................................. 28
Install the Oven .................................................................................................................................................................... 29
Deionized and Distilled Water ......................................................................................................................................... 29
Installation Cleaning and Disinfecting .......................................................................................................................... 29
Shelving Installation............................................................................................................................................................ 30
Connect to the Vacuum Supply ...................................................................................................................................... 32
GRAPHIC SYMBOLS ............................................................................................................................................... 33
CONTROL OVERVIEW ............................................................................................................................................ 35
OPERATION.............................................................................................................................................................. 37
Operating Precautions ........................................................................................................................................................ 37
Theory of Operation ........................................................................................................................................................... 38
Put the Oven into Operation ............................................................................................................................................ 40
Set the High Temperature Limit ...................................................................................................................................... 42
Evacuating and Backfilling the Oven Chamber ......................................................................................................... 43
Setting the Constant Temperature Setpoint ............................................................................................................... 45
Temperature Programs ..................................................................................................................................................... 45
High Temperature Limit Activated ................................................................................................................................. 46
Changing the Unit of Measurement ................................................................................................................................ 47
Vacuum Gauge Operations ............................................................................................................................................. 48
Maximum Obtainable Vacuum ........................................................................................................................................ 49
Pressure Units Conversion Chart .................................................................................................................................... 49
Data Port ................................................................................................................................................................................ 50
Oven Cooldowns ................................................................................................................................................................. 50
USER MAINTENANCE .............................................................................................................................................. 51
Cleaning .................................................................................................................................................................................. 51
Maintaining Atmospheric Integrity ................................................................................................................................. 52
Electrical Components ....................................................................................................................................................... 52
Vacuum Pump Maintenance ............................................................................................................................................ 52
Storage ................................................................................................................................................................................... 52
Calibrating the Temperature Display ............................................................................................................................ 53
Unlocking the Temperature Controller ..........................................................................................................................57
Heating Issues — Diagnostic Questionnaire ............................................................................................................... 60
Vacuum Leak Issues – Diagnostic Questionnaire ..................................................................................................... 65
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UNIT SPECIFICATIONS ........................................................................................................................................... 71
Weight ....................................................................................................................................................................................... 71
Dimensions .............................................................................................................................................................................. 71
Capacity ................................................................................................................................................................................... 71
Shelf Capacity by Weight ...................................................................................................................................................72
Vacuum ...................................................................................................................................................................................72
Temperature ..........................................................................................................................................................................72
Power ....................................................................................................................................................................................... 73
PARTS LIST ............................................................................................................................................................... 75
Replacement Gaskets .........................................................................................................................................................76
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TABLE OF CONTENTS
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INTRODUCTION
Thank you for purchasing a SHEL LAB oven. We know you have many choices in today’s competitive
marketplace when it comes to constant temperature equipment. We appreciate you choosing ours. We
stand behind our products and will be here if you need us.
READ THIS MANUAL
Failure to follow the guidelines and instructions in this user manual may create a protection
impairment by disabling or interfering with the unit safety features. This can result in injury or death.
Before using the unit, read the manual in its entirety to understand how to install, operate, and
maintain the unit in a safe manner. Ensure all users are given appropriate training before the unit
begins service. Keep this manual available for use by all end-users.
SAFETY CONSIDERATIONS AND REQUIREMENTS
Follow basic safety precautions, including all national laws, regulations, and local ordinances in your
area regarding the use of this unit. If you have any questions about local requirements, please
contact the appropriate agencies.
SOPs
Because of the range of potential applications this unit can be used for, the end-user or their
supervisors must draw up a site-specific standard operating procedure (SOP) covering each
application and associated safety guidelines. This SOP must be written and available to all users in a
language they understand.
Intended Applications and Locations
SVAC ovens are engineered for constant temperature drying, curing, and baking applications under
vacuum in professional, industrial, and educational environments. The ovens are not intended for
use at hazardous or household locations.
Power
Your unit and its recommended accessories are designed and tested to meet strict safety
requirements.
• The unit is designed to connect to a power source using the specific power cord type
shipped with the unit.
• Always plug the unit power cord into a protective earth grounded electrical outlet
conforming to national and local electrical codes. If the unit is not grounded properly, parts
such as knobs and controls can conduct electricity and cause serious injury.
• Do not bend the power cord excessively, step on it, or place heavy objects on it.
• A damaged cord can be a shock or fire hazard. Never use a power cord if it is damaged or
altered in any way.
• Use only approved accessories. Do not modify system components. Any alterations or
modifications to your unit not explicitly authorized by the manufacturer can be dangerous
and will void your warranty.
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INTRODUCTION
CONTACTING ASSISTANCE
Phone hours for Sheldon Technical Support are 6 am – 4:30 pm Pacific Coast Time (west coast of
the United States, UTC -8), Monday – Friday. Please have the following information ready when
calling or emailing Technical Support: the model number, serial number, part number, and Part ID
(see page 23).
support@sheldonmfg.com
1-800-322-4897 extension 4
(503) 640-3000 extension 4
FAX: (503) 640-1366
Sheldon Manufacturing, INC.
P.O. Box 627
Cornelius, OR 97113
USA
MANUFACTURING WARRANTY
For information on your warranty and online warranty registration please visit:
• sheldonmanufacturing.com/warranty
ENGINEERING IMPROVEMENTS
Sheldon Manufacturing continually improves all of its products. As a result, engineering changes and
improvements are made from time to time. Therefore, some changes, modifications, and
improvements may not be covered in this manual. If your unit’s operating characteristics or
appearance differs from those described in this manual, please contact your SHEL LAB dealer or
customer service representative for assistance.
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Building Vacuum Supply
Vacuum Pump
INTRODUCTION
VACUUM SUPPLY REQUIREMENTS
Pump or Building System Required
The oven does not come with a vacuum pump. A pump must be separately purchased for the oven.
Required Flow Rate
For the oven chamber door to seal, the vacuum pump or system must be able to evacuate at least 1
cubic foot per minute (cfm) for each cubic foot of oven chamber volume (CuFt).
Model Chamber Capacity Min. Pump Capacity CFM Min. Pump Capacity LPM
SVAC1 0.56 CuFt 1 cfm 28 Liters per Minute
SVAC2 1.67 CuFt 2 cfm 57 Liters per Minute
SVAC4 4.50 CuFt 5 cfm 142 Liters per Minute
The use of clamps to secure vacuum tubing is recommended.
Minimum Evacuation Level
The oven must be pumped down to -3 inHg or lower for the oven chamber door to seal. The manufacturer
recommends pumping down below -3 inHg as part of the first step in a baking recipe to ensure a good
seal. This helps safeguard the oven and pump.
Pump Type Selection
Consult a vacuum pump specialist to determine the pump type best suited to your baking application. The
correct selection of a vacuum pump is critical for evacuating the chamber to the level required for your
vacuum baking applications in a timely manner. The nature of the sample or product being heated should
drive the selection of the pump, including the types of chemicals outgassed during the baking process.
Common pump types include Chemical Duty PTFE Dry, Standard Duty Dry, and Compact Direct-Drive. The
selection of an application-specific pump can improve the overall oven performance and minimize pump
maintenance costs. All maintenance and instructional information should be obtained from the pump
manufacturer if not shipped with the pump.
Oil Trap Recommended
The use of an oil trap plumbed on the vacuum line between the oven and the pump is strongly
recommended. The trap protects the pump from any oils outgassed during your baking procedure. This
extends the life of the pump.
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Reference
INTRODUCTION
REFERENCE SENSOR DEVICE
Must be purchased separately
A reference sensor device is required for calibrating the unit temperature display.
Reference devices must meet the following standards:
• Accurate to at least 0.1°C
Device
Temperature Probes
Use a digital device with wire thermocouple probes that can be introduced into the unit chamber
through the unit access port. Select a probe suitable for the application temperature you will be
calibrating at.
A vacuum-rated feedthrough baseplate is required for introducing the probe through the KF-25 port.
Why Probes?
Reference readings taken outside the chamber using wire temperature probes avoid chamber door
openings. Openings disrupt the chamber temperature. Each disruption requires a minimum 1-hour wait
to allow the chamber to re-stabilize before continuing.
No Alcohol or Mercury Thermometers
Alcohol thermometers do not have sufficient accuracy to conduct accurate temperature calibrations.
Never place a mercury thermometer in the unit chamber. Always use thermocouple probes.
The device should be regularly calibrated, preferably by a third party.
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INTRODUCTION
OVEN CHAMBER GASKETS
Wear and Replacement
Chamber gaskets are non-warranty, high-wear consumable items subject to compression forces, heat,
and outgassed byproducts. Heavy usage rates may necessitate frequent replacements. The
manufacturer strongly recommends keeping a spare gasket on hand during operation.
Included Chamber Gasket
Each oven comes with a replaceable silicone gasket installed on the chamber liner, which seals the
oven chamber when the door is closed and the chamber is under vacuum. The gasket must be
replaced periodically and is rated to 230°C. It is vulnerable to acids and solvents. The manufacturer
also offers for sale Viton®, fluorosilicone, and Buna-N gaskets. See page 76 for information on gasket
type suitability for baking applications.
Do Not Use Vacuum Grease
• These ovens do not require vacuum grease to seal.
• The use of grease may contaminate the chamber and samples and can foul vacuum pumps.
• Silicone vacuum grease will damage silicone gaskets. Do not use silicone grease with
silicone gaskets.
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INTRODUCTION
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2 1 1
3 12 1 4
RECEIVING YOUR UNIT
INSPECT THE SHIPMENT
When a unit leaves the factory, safe delivery becomes the responsibility of the carrier. Damage
sustained during transit is not covered by the manufacturing defect warranty. When you receive
your unit, inspect it for concealed loss or damage to its interior and exterior. If you find any damage
to the unit, follow the carrier’s procedure for claiming damage or loss.
Save the shipping carton until you are certain that the unit and its accessories function properly.
1. Carefully inspect the shipping carton for damage.
2. Report any damage to the carrier service that delivered the unit.
3. If the carton is not damaged, open the carton and remove the contents.
4. Inspect the unit for signs of damage. See the orientation depictions on the next pages as a
reference.
5. The unit should come with an Installation and Operation Manual and a Temperature Program
Manual.
6. Verify that the correct number of accessories has been included.
7. Carefully check all packaging for accessories before discarding.
Included Accessories:
SVAC1 Tall Shelves Short Bottom Shelf Power Cord
SVAC2 Tall Shelves Short Bottom Shelf Power Cord Leveling Feet
2 1 1 4
SVAC4 Shelves Shelf Clips Power Cord Leveling Feet
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SVAC4
Chamber Door
Chamber
Oven Chamber
Shelf Standard Rail
Main Control Panel
Vacuum Control Panel
Temperature
Access Port (hidden
image)
RECEIVING
ORIENTATION
by the shelf in this
Probe
Gasket Seal
14 | Page
KF-25 Access Port (Includes Blank and Clamp, not pictured here)
Vacuum Port, 3/8
Chamber Vent
Power Cord
Fuse Holder
RS485 Data
Data Plate
RECEIVING
Port 9-Pin
Back of SVAC4
inch (9.52 mm)
Inlet Port ¼
inch (6.35 mm)
Inlet
15 | Page
Temperature
the Short Shelf
Tall Shelf
Access Port
Tall Shelf
Chamber Door
Chamber
Main Control Panel
Vacuum Control Panel
RECEIVING
SVAC2
Probe Clip on
Gasket Seal
(KF-25 Fitting)
16 | Page
KF-25 Access Port (Includes Blank and Clamp, not pictured here)
Vacuum Port, 3/8
Chamber Vent
RS485 Data Port 9-Pin
Power Cord
Fuse Holder
Data Plate
RECEIVING
Back of SVAC2
inch (9.52 mm)
Inlet Port ¼
inch (6.35 mm)
Inlet
17 | Page
Short Shelf
Tall Shelf
Access Port (KF-25 Fitting)
Door Latch
Tall Shelf
Chamber Door
Chamber
Control Panel
Temperature Probe Clip
RECEIVING
SVAC1
(Bottom)
Gasket Seal
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KF-25 Access Port (Includes Blank and Clamp, not pictured here)
Vacuum Port, 3/8
Chamber Vent
RS485 Data
Power Cord
Fuse Holder
Data Plate
RECEIVING
Port 9-Pin
Back of SVAC1
Inlet Port ¼
inch (6.35 mm)
inch (9.52 mm)
Inlet
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Shelf Width: 17.2 inches (437 mm)
Shelf Depth: 22.9 inches
Width: 27.0 inches (686 mm)
Depth: 35.2 inches (894 mm)
Exterior
Interior
Chamber Height: 18.0 inches (457 mm)
Chamber Width: 18.0 inches (457 mm)
Chamber Depth: 24.0 inches (610 mm)
Shelves
Height: 32.8 inches (833 mm)
RECEIVING
DIMENSION VISUALS
SVAC4
See page 26 for the required ventilation clearances.
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(582 mm)
Width: 20.8 inches (528 mm)
Exterior
Interior
Tall Shelves
Shelf Depth: 19.0 inches
Chamber Height: 12.0 inches (304 mm)
Chamber Width: 12.0 inches (304 mm)
Chamber Depth: 20.0 inches (508 mm)
Height: 26.8 inches (681 mm)
Shelf Width: 11.3 inches (223 mm)
Depth: 31.3 inches (795 mm)
RECEIVING
SVAC2
See page 26 for the required ventilation clearances.
(483 mm)
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Interior
Tall Shelves
Shelf Depth: 11.0 inches
Width: 17.5 inches (444 mm)
Chamber Height: 9.0 inches (228 mm)
Chamber Width: 9.0 inches (228 mm)
Chamber Depth: 12.0 inches (304 mm)
Height: 23.7 inches (602 mm)
Shelf Width: 8.8 inches (223 mm)
Depth: 23.0 inches (584 mm)
Exterior
RECEIVING
SVAC1
See page 26 for the required ventilation clearances.
22 | Page
(279 mm)
RECEIVING
RECORD DATA PLATE INFORMATION
The data plate contains the unit model number, serial number, part number, and part ID. Tech
Support will need this information during any support call. Record it below for future reference.
• The data plate is located on the back of the oven, above the power cord inlet.
Data Plate Information
MODEL NO:
SERIAL NO:
PART NO:
PART ID:
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RECEIVING
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