Hot Chamber or Oven Design

Hi,

there are a lot of specs to be regarded when calculating this:

* how big is your chamber ?
* what about the isolation ?
* which temperature range do you have ?

Last, but not least, how fast should your temperature response be ? The bigger your
deltaT/s is the more power you need. How much overshooting of temperature is allowed? If you need only a rough information look into the data sheets of other manufacturers and see which electrical power they need compared with their chamber volume.
Good luck Uweka

Additional Info:

I`ve just looked at our two ovens:

1) 0.4 x 0.4 x 0.6m³, Temp-Range 0-300°C, P = 1600W (Heat)

2) 0.5 x 0.5 x 0.5m³, Temp-Range -40 - 170°C, P = 1800W (Heat/Cool)

Regards Uwe

Dear Uweka

How fast these ovens can heat and cool?

Another good parameter is oven cooling rate by heat loss and by removing power source. This can tell the way oven has heat loss.

Initially wall is cool but later on will be hot so heat loss will come down if you use the oven for longer period.

Who is the manufacturer?

Dear Shyam,

the first one is a rather new FD115 (=115dm³) from the German company BINDER, you can find the data sheet at binder-world.com. The times for heating up are realistic - the oven is only a little bit faster.

The second one is a very old KOETTERMANN - unit which is no longer available. It`s about 50% slower than the above resulting from its heavy stone wall isolation.

Have a nice weekend
Uwe

Download the US version of TraceCalc from Tycothermal.com

Here you have the possibility to design a rectangular tank.

The program will calculate the losses at the temperature you want.

That is the minimum power you will need to keep the oven at the desired temperature. Everything more will speed up the heating up.