Shel Lab SMO14-2 User Manual

Installation and

Operation Manual

SMO14-2 SMO28-2 SMO28G-2

Previously Designated:

FX14-2 FX28-2

SMO Forced Air Ovens 230 Voltage

Previously Designated FX Forced Air Ovens

Installation and Operation Manual Part Number (Manual): 4861581 Revision: June 3, 2015

Pictured on Cover: SMO14-2 and SMO28-2

Note: The SMO28G-2 ships with two wire shelves typically used in curing applications. The

SMO28G-2 is identical to the SMO28-2 in all other respects.

These units are TÜV CUE listed as forced air ovens for professional, industrial, or educational 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 + R:2009 UL 61010A-2-010:2002 UL 61010-1:2012 EN 61010-1:2010 EN 61010-2-010:2003

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TABLE OF CONTENTS

INTRODUCTION ........................................................................................................................................... 4

General Safety Considerations ................................................................................................................. 4

Engineering Improvements ....................................................................................................................... 5

Contacting Assistance ............................................................................................................................... 5

Temperature Reference Sensor Device ................................................................................................... 5

RECEIVING YOUR UNIT .............................................................................................................................. 6

Inspecting the Shipment ............................................................................................................................ 6

Orientation ................................................................................................................................................. 7

Recording Data Plate Information ........................................................................................................... 10

INSTALLATION .......................................................................................................................................... 11

Location ................................................................................................................................................... 11

Power Source Requirements .................................................................................................................. 11

Power Feed Wiring .................................................................................................................................. 12

Lifting and Handling ................................................................................................................................ 12

Leveling ................................................................................................................................................... 12

Initial Cleaning ......................................................................................................................................... 13

Shelving Installation ................................................................................................................................ 13

GRAPHIC SYMBOLS ................................................................................................................................. 14

CONTROL PANEL OVERVIEW ................................................................................................................. 16

OPERATION ............................................................................................................................................... 18

Operating Precautions ............................................................................................................................ 18

Theory of Operation ................................................................................................................................ 19

Preparing the Oven ................................................................................................................................. 21

Prepare for First Use Burn-In .................................................................................................................. 21

Set the Oven Temperature Set Point ...................................................................................................... 22

Burn-In ..................................................................................................................................................... 23

Temperature Display Accuracy Verification ............................................................................................ 23

Setting the Over Temperature Limit ........................................................................................................ 25

Setting the Timer ..................................................................................................................................... 26

Drying Racks and other Accessories ...................................................................................................... 27

Launch a Heating Profile ......................................................................................................................... 28

USER MAINTENANCE ............................................................................................................................... 29

Cleaning and Disinfecting ....................................................................................................................... 29

Calibrating the Temperature Display....................................................................................................... 30

Door Components ................................................................................................................................... 33

Electrical Components ............................................................................................................................ 33

UNIT SPECIFICATIONS ............................................................................................................................. 34

Weight ..................................................................................................................................................... 34

Dimensions .............................................................................................................................................. 34

Capacity .................................................................................................................................................. 34

Shelf Capacity by Weight ........................................................................................................................ 35

Temperature ............................................................................................................................................ 35

Power ...................................................................................................................................................... 35

PARTS LIST ............................................................................................................................................... 36

Ordering .................................................................................................................................................. 36

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INTRODUCTION

Thank you for purchasing a Sheldon Manufacturing SMO forced air oven. We know that in today’s competitive marketplace, customers have many choices when it comes to constant temperature equipment. We appreciate you choosing ours. Our continued reputation as a leading laboratory product manufacturer rests with your satisfaction. Sheldon Manufacturing, Inc. stands behind our products, and we will be here if you need us.

These ovens are intended for professional, industrial, and educational applications. The ovens are not intended for use at hazardous or household locations. SMO forced-air ovens are engineered for constant temperature forced-air drying, curing, and baking applications

GENERAL SAFETY CONSIDERATIONS

Note: Failure to follow the guidelines and instructions in this manual may create a protection

impairment by disabling or interfering with the unit’s safety features. This can result in injury or death.

Before placing the oven in operation read this entire manual carefully to understand how to install, operate, and maintain the oven in a safe manner. Keep this manual available for use by all oven operators. Ensure that all operators are given appropriate training before the oven begins operation.

Your oven and its recommended accessories have been designed and tested to meet strict safety requirements. For continued safe operation of your oven, always follow basic safety precautions including:

 Follow any local or regional ordinances in your area regarding the use of this unit.  Only use the oven for its intended range of applications.  Use only approved accessories. Do not modify system components. Any alterations or

modifications to your oven may be dangerous and will void your warranty.

 Always hardwire the unit’s power feed to an earth-grounded electrical source that conforms

to national and local electrical codes. If the unit is not grounded, parts such as, knobs and controls may conduct electricity and cause serious injury.

 Avoid damaging the power feed. Do not bend it excessively, step on it, place heavy objects

on it. A damaged power feed can easily become a shock or fire hazard. Never use a power feed after it has been damaged.

 Position the equipment so the end-user can quickly and easily disconnect or uncouple the

power feed in the event of an emergency.

 Do not attempt to move the unit while in operation or before the unit has cooled.

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INTRODUCTION (CONTINUED)

ENGINEERING IMPROVEMENTS

Sheldon Manufacturing, Inc. 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.

CONTACTING ASSISTANCE

If you are unable to resolve a technical issue with your oven, please contact Sheldon Technical Support. Phone hours for Sheldon Technical Support are 6am – 4:30pm Pacific Coast Time (west coast of the United States, UTC -8). Please have the following information ready when calling or emailing Technical Support: the model number and the serial number (see page 10).

EMAIL: tech@shellab.com PHONE: 1-800-322-4897 extension 4, or (503) 640-3000 FAX: (503) 640-1366

Sheldon Manufacturing INC. P.O. Box 627 Cornelius, OR 97113

TEMPERATURE REFERENCE SENSOR DEVICE

The oven does not come with a temperature reference device. A reference sensor device must be purchased separately for performing accuracy verifications or calibrations of the oven temperature display.

The reference device must be accurate to at least 0.1°C, and should be regularly calibrated, preferably by a third party.

For best results, use a digital device with a thermocouple or other remote reading probe. Remote readings avoid oven chamber door openings during verification and calibration procedures. This avoids subsequent waits for the chamber temperature to re-stabilize. Select a probe suitable for the application temperature you will be calibrating or verifying the display accuracy at.

Alcohol thermometers are insufficient for conducting accurate verifications and calibrations. Do not use a mercury thermometer. Never place a mercury thermometer in the oven chamber.

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Model

Shelves

Shelf Clips

Leveling Feet

SMO14-2

SMO28-2

Model

Shelves

Shelf Clips

Leveling Feet

SMO28G-2

2 8 4

RECEIVING YOUR UNIT

Before leaving the factory, all SMO ovens are packaged in high-quality shipping materials to provide protection from transportation-related damage. When a unit departs our factory, safe delivery becomes the responsibility of the carrier. Damage sustained during transit is not covered by the manufacturing defect warranty.

This makes it important that you inspect your oven for concealed loss or damage to its interior and exterior when receiving it. If you find any damage to the unit, follow the carrier’s procedure for

claiming damage or loss.

The orientation photos on the immediately following pages may serve as useful references when inspecting the oven.

Carefully check all packaging before discarding. Save the shipping carton until you are certain that the unit and its accessories function properly.

INSPECTING THE SHIPMENT

Carefully inspect the shipping carton for damage. Report any damage to the carrier service that delivered the SMO oven. If the carton is not damaged, open the carton and remove the contents. The unit should come with an Installation and Operation Manual and a Certificate of Compliance.

Verify that the correct number of components have been included.

Included components:

Figure 1: Accessory Components

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Power Panel (Back)

Permanent Connect Wire Braid 14 gauge, 6 inches (15 cm)

Control Panel

Damper with Slider

Main Temperature and OTL Sensor

Door Latch

Shelf Standard Rail

Oven Chamber

Chamber Door Handle

Chamber Liner Gasket

Door Liner Gasket

RECEIVING YOUR UNIT (CONTINUED)

ORIENTATION

Figure 2: SMO28-2

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Power Panel (Back)

Permanent Connect Wire Braid 14 gauge, 6 inches (15 cm)

Control Panel

Damper with Slider

Main Temperature and OTL Sensor

Door Latch

Shelf Standard Rail

Oven Chamber

Chamber Door Handle

Chamber Liner Gasket

Door Liner Gasket

RECEIVING YOUR UNIT (CONTINUED)

Figure 3: SMO28G-2

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Control Panel

Main Temperature and OTL Sensor

Shelf Standard Rail

Chamber Door Handle Damper with Slider

Damper with Slider

Oven Chamber

Power Panel (Back)

Permanent Connect Wire Braid 14 gauge, 6 inches (15 cm)

Door Liner Gasket

Chamber Liner Gasket

RECEIVING YOUR UNIT (CONTINUED)

Figure 4: SMO14-2

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Model Number

Serial Number

RECEIVING YOUR UNIT (CONTINUED)

RECORDING DATA PLATE INFORMATION

Locate the data plate on the back of the oven below the power braid inlet. The data plate contains the oven model number and serial number. Technical support and your distributor will need these numbers in order to assist you in the future.

Date Plate Information

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INSTALLATION

Installation of the unit requires permanent connect wiring (commonly known as hardwiring) that must be performed by a qualified electrical technician. All other steps can be performed by the end-user.

This oven is intended for use indoors, at room temperatures between 15C and 40C (59F and

104F), at no greater than 80% Relative Humidity (at 25C / 77F). Allow a minimum of 12 inches (30cm) between the oven and any walls or partitions, as well as 12 inches (30cm) of vertical

headspace clearance above the top of the oven for unobstructed airflow and cooling.

Operating the unit outside of these conditions may adversely affect its temperature range and stability. For conditions outside of those listed above, please contact your distributor to

explore other oven options suited to your laboratory or production environment.

LOCATION

When selecting a location to install the oven, consider all environmental conditions that can impact the temperature range, uniformity, and stability of the unit. For example:

 Other ovens, autoclaves, and any device that produces significant radiant heat  Heating and cooling ducts, or other sources of fast moving air currents  High-traffic areas  Direct sunlight

POWER SOURCE REQUIREMENTS

When selecting a location for the oven, check that each of the following requirements are satisfied:

 The oven must be positioned so that all operators have access to the power feed

disconnect in case of emergencies.

o The Disconnect must be in close proximity to the equipment and within easy reach

of the operator.

o The Disconnect must be marked as the disconnecting device for the equipment.

 The power source must conform to all national and local electrical codes.  The power source must be earth grounded.  The power source voltage and ampere must match the power requirements listed on the

oven data plate (located on the back of the unit, beneath the power feed inlet).

o These ovens are intended for 230 volt, 50/60 Hz applications at the following

amperages: SMO14-2 12 Amps; SMO28-2 and SMO28G-2 20 Amps.

Continued on next page

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INSTALLATION (CONTINUED)

 Supplied voltage must not vary more than 10% from the data plate rating. Damage to

the oven may result if supplied voltage varies more than 10%.

 Use a separate circuit to prevent loss of the unit due to overloading or circuit failure.  A switch or circuit-breaker must be used in the building installation to protect against

overcurrent conditions.

o The required circuit-breakers are: SMO14-2 15A and SMO28-2 SMO28G-2 30A.

POWER FEED WIRING

The oven comes provided with an integral 6 inch (15 cm) wire braid of two 14 gauge hightemperature (300°C) hot wires and a 14 gauge earth ground.

The wires for power source connection should be in accordance with the following: SMO14-2: Green/Yellow – Earth; Red – Hot; Black – Hot. SMO28-2 SMO28G-2: Green/Yellow – Earth; Black – Hot; Black – Hot.

The oven must be grounded using the protective conductor terminal (green with yellow stripe wire). Do not remove the protective conductor (earth connection). Removing the protective conductor will negate the oven protections against potentially dangerous electric shocks and create a possible fire hazard.

LIFTING AND HANDLING

The oven is heavy. Use appropriate lifting devices that are sufficiently rated for these loads. Follow these guidelines when lifting the oven:

 Lift the oven only from its bottom surface.  Doors, handles, and knobs are not adequate for lifting or stabilization.  Restrain the oven completely while lifting or transporting so it cannot tip.  Remove all moving parts, such as shelves and trays, and lock doors in the closed position

during transfers to prevent shifting and damage.

LEVELING

The oven must be level and stable for safe operation. Each SMO oven ships with four leveling feet. Insert one leveling foot into each of the four holes in the bottom corners of the oven. Stand the oven upright. Then, adjust the foot at each corner until the oven stands level and solid without rocking. To raise a foot, turn it in a counterclockwise direction; to lower a foot, turn it in a clockwise direction.

To prevent damage when moving the oven, turn each of the four leveling feet completely clockwise.

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