Shellab SMO5E-2 User Manual

ECONOMY OVENS

SMO1E SMO1E-2
SMO3E SMO3E-2
SMO5E SMO5E-2

PREVIOUSLY DESIGNATED AS

1321F 1321F-2
1325F 1325F-2
1327F 1327F-2

INSTALLATION AND OPERATION MANUAL

Revised 12/2013

4861659

Sheldon Manufacturing Inc. P.O. Box 627 Cornelius, Oregon 97113

EMAIL: [e-mail] INTERNET: http://www.Shellab.com/~Shellab

1-800-322-4897 [phone] FAX [phone]

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TABLE OF CONTENTS

SECTION 1.0 RECEIVING AND INSPECTION
SECTION 2.0 GRAPHIC SYMBOLS
SECTION 3.0 INSTALLATION
SECTION 4.0 CONTROL PANEL OVERVIEW
SECTION 5.0 PRECAUTIONS
SECTION 6.0 OPERATION
SECTION 7.0 MAINTENANCE
SECTION 8.0 TROUBLESHOOTING
SECTION 9.0 PARTS LIST

UNIT SPECIFICATIONS
WIRE DIAGRAM

This unit is a special purpose oven 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 or placed near or on top of
unit. This unit is not intended for hazardous or household locations or use.

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RECEIVING AND INSPECTION

Section

1

Your satisfaction and safety require a complete understanding of this unit, including
its proper function and operational characteristics. Read the instructions thoroughly
and be sure that all operators are given adequate training before attempting to put
the 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.

1.3 Return Shipment: Save the shipping carton until you are sure all is well. If for any
reason you must return the unit, first contact your customer service representative
for authorization, and supply data plate information including serial number. 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. Each unit is
equipped with 2 shelves, 8 shelf clips, a thermometer and thermometer clip.

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GRAPHIC SYMBOLS

Section

2

Your oven is provided with a display of graphic symbols to help in identifying the use and
function of the available adjustable components.

2.1 This symbol, when shown, indicates that you should consult your

manual for further description or discussion of a control or user item.

2.2 Indicates "AC Power"

2.3 Indicates "Adjustable Temperature"

2.4 Indicates “Manual Control”

2.4 Indicates "Heating"

2.5 Indicates "Over Temperature"

2.6 Indicates “Protective Earth Ground ”

2.7 Indicates “Potential Shock Hazard”

2.8 Indicates “Unit should be recycled” (Not disposed of in land-fill)

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INSTALLATION

Section

3

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 this unit is 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%. Customer service should be contacted for operating conditions outside of these limits.

3.1 Power: The power source must match the voltage, cycle, phase and ampere requirements listed on
the data plate (located just above the power cord on the back side of the oven). The unit is intended
for 50/60 HZ application. Make sure your power supply matches that shown on the data plate.
VOLTAGE SHOULD NOT VARY MORE THAN 10% FROM THE DATA PLATE RATING. A separate
circuit is recommended to preclude loss of product due to overloading or circuit failure. Note that the
electrical supply to the unit must conform to all national and local electrical codes.

3.2 Location: When selecting a site for the oven, consider conditions that may affect performance, such
as heat or cold from air vents, fast moving air currents, other ovens, autoclaves, direct sun, etc. Avoid
high traffic areas that may reduce accessibility to the oven and allow at least 20cm between the unit
and surrounding walls or partitions that might obstruct free airflow.

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 and 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. The oven is equipped with non-adjustable rubber feet to

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

raise it off the counter and prevent sliding; however, the counter must be level to provide optimum
working and safety conditions.

shelves and shelf clips. If assembled and clean the inside of the chamber thoroughly with a
disinfectant that is appropriate for your application. DO NOT USE chlorine-based bleaches or abrasive
cleaners, as they will damage the ovens interior surfaces. 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 coatings. A regular periodic cleaning is 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.

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3.6 Shelves: Place shelves in the chamber at desired position. See Figure 1.

Figure 1

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CONTROL PANEL OVERVIEW

Section

4

4.1 Power Switch: The main power I/O (on/off) switch controls all power to the oven. It
must be in the I or ON position before any systems are operational.

4.2 Main Temperature Controller: Marked SET TEMPERATURE, this control is
equipped with an adjustment knob and a graduated dial. The graduated dial is
marked with 10 major increments. The increments can be used as index points for
setting and returning to set point temperatures.

4.3 HEATING light: This green pilot light is marked HEAT ACTIVATED and indicates
when the element has been activated and the oven is heating. When set point is
reached the pilot light will cycle on and off as the elements maintain the temperature
selected.

4.4 Over Temperature Thermostat: Marked SET OVERTEMPERATURE, this control
is completely independent of the Main Temperature control and is equipped with an
adjustment knob that requires a flat-edged tool when making adjustments to
eliminate accidental changes. It provides safety temperature protection for the oven.
If for any reason the oven temperature rises above the Main Temperature control’s
set point, the Over Temperature Thermostat will limit the rise to approximately 10C
above the set point selected.

4.5 Over Temperature light: This red pilot light is marked OVERTEMPERATURE
ACTIVATED and is on when the Over Temperature Thermostat has been activated
and taken control of the elements. Under normal operating conditions this pilot light
should never be on.