Cascade CDO-28 User manual

Installation - Operation Manual
CDO-28
Drying - Decarboxylation Oven
220 – 240 Voltage

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This oven requires permanent connect wiring to a power source (also known as a hardwiring). It does
not connect with a power cord.

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CDO Drying and Decarboxylation Oven
220 – 240 Voltage
Part Number (Manual): 4861778
Revision: April 11, 2019

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TABLE OF CONTENTS
CERTIFICATIONS ...................................................................................................................................................... 5
UNIT SPECIFICATIONS .............................................................................................................................................7
Temperature Performance .................................................................................................................................................. 7
Power.........................................................................................................................................................................................7
Airflow Performance .............................................................................................................................................................. 7
Weight........................................................................................................................................................................................8
Dimensions...............................................................................................................................................................................8
Capacity ....................................................................................................................................................................................8
INTRODUCTION ........................................................................................................................................................ 9
Read this Manual....................................................................................................................................................................9
Contacting Assistance ..........................................................................................................................................................9
Engineering Improvements..................................................................................................................................................9
RECEIVING YOUR UNIT ...........................................................................................................................................11
Inspect the Shipment............................................................................................................................................................ 11
Orientation.............................................................................................................................................................................. 12
Recording Data Plate Information................................................................................................................................... 13
INSTALLATION .........................................................................................................................................................15
Hardwire Requirement........................................................................................................................................................ 15
Installation Procedure Checklist ...................................................................................................................................... 15
Required Ambient Conditions........................................................................................................................................... 16
Required Clearances........................................................................................................................................................... 16
Environmental Disruption Sources ...................................................................................................................................17
Power Source Requirements .............................................................................................................................................17
Power Feed Wiring............................................................................................................................................................... 18
General Power Safety ......................................................................................................................................................... 18
Lifting and Handling ............................................................................................................................................................ 18
Leveling................................................................................................................................................................................... 19
Install the Oven ..................................................................................................................................................................... 19
Installation Cleaning............................................................................................................................................................ 19
Install the Shelving.............................................................................................................................................................. 20
GRAPHIC SYMBOLS ................................................................................................................................................21
CONTROL PANEL OVERVIEW .............................................................................................................................. 23
OPERATION..............................................................................................................................................................25
Safety Guidelines ................................................................................................................................................................ 25
Operating Precautions....................................................................................................................................................... 26
Theory of Operation ............................................................................................................................................................27
Put the Oven into Operation ............................................................................................................................................ 29
Set the Temperature Set Point........................................................................................................................................ 30
Setting the Timer .................................................................................................................................................................. 31
Launch a Heating Profile................................................................................................................................................... 33
Venting the Exhaust Port................................................................................................................................................... 34
Drying Racks and other Accessories............................................................................................................................. 34
USER MAINTENANCE............................................................................................................................................. 35
Cleaning and Disinfecting................................................................................................................................................. 35
Door Components............................................................................................................................................................... 36
Electrical Components....................................................................................................................................................... 36
Calibrating the Temperature Display .............................................................................................................................37
PARTS LIST................................................................................................................................................................41

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CERTIFICATIONS
This certificate satisfies NRTL safety requirements
TÜV SÜD CUE
Certificate Number: U8 17 03 64872 070
These units are CUE listed by TÜV SÜD as forced air ovens for appropriate professional, industrial,
or educational use. TÜV SÜD America Inc. is an OSHA recognized NRTL and a Standards Council of
Canada accredited certification body.
The units have been tested to the following requirements:
CAN/CSA-22.2 No. 61010-1:2012
CAN/CSA-C22.2 No. 61010-2-010:2015
UL 61010-1:2012
UL 61010-2-010:2015
EN 61010-1:2010
EN 61010-2-010:2014

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CERTIFICATIONS

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UNIT SPECIFICATIONS
These ovens are 220 – 240 voltage single phase units. Please refer to the oven data plate for individual
electrical specifications.
Technical data specified applies to units with standard equipment at an ambient temperature of 25°C and
at nominal voltage. The temperatures specified are determined in accordance to factory standards
respecting the recommended wall clearances of 10% of the height, width, and depth of the inner chamber.
All indications are average values, typical for units produced in the series. We reserve the right to alter
technical specifications at all times.
TEMPERATURE PERFORMANCE
Range Uniformity @240°F Stability @ All Temps.
Ambient +26°to 350°F 3.6°F ± 0.4°F
Heat Up Times from Ambient (77°F)
To 240°F
22 Minutes
Temperature Recovery Times, Door Opening @ 240°F
30 Second Opening 60 Second Opening
3 Minutes 5 Minutes
POWER
AC Voltage Amperage Frequency Phase
220 – 240
26
50/60 Hz
1
AIRFLOW PERFORMANCE
Air Exchanges
Per Minute
125
Exhaust Airflow
Cubic Feet Liters
17.3 per Minute 490 per Minute

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UNIT SPECIFICATIONS
WEIGHT
Shipping Unit Weight
694 lb / 315 kg 255.4 lb / 115.8 kg
DIMENSIONS
By Inches
Exterior W × D × H Interior W × D × H
42.5 x 34.1 x 85.9 31.7 x 26.0 x 60.9
By Millimeters
Exterior W × D × H Interior W × D × H
1080 x 866 x 2182 805 x 660 x 1546
CAPACITY
Volume
Cubic Feet Liters
28.0
792
Shelf Capacity by Weight
Per Shelf Total
75 lb / 34 kg* 450 lb / 204 kg**
*75 lb / 34 kg with weight evenly distributed across the shelf.
**450 lb / 204 kg total load. Exceeding this limit risks damaging the chamber liner.

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INTRODUCTION
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 operators are given appropriate training before the unit
begins service.
Keep this manual available for use by all operators.
Intended Applications and Locations
CDO forced-air ovens are engineered for constant temperature forced-air drying, curing, and baking
applications in professional, industrial, and educational environments. The ovens are not intended
for use at hazardous or household locations.
CONTACTING ASSISTANCE
Please have the following information ready when calling or emailing Technical Support: the model
number and the serial number (see page 13).
Phone: [phone]
Cascade Sciences
6725 NE Evergreen Pkwy
Ste 106
Hillsboro OR, 97124
ENGINEERING IMPROVEMENTS
Cascade Sciences 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 oven dealer or
customer service representative for assistance.

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INTRODUCTION

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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.
•Save the shipping carton until you are certain that the unit and its accessories function
properly.
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.
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 depiction on the next page as
reference.
5. The unit should come with an Installation and Operation Manual.
6. Verify that the correct number of accessory items has been included.
7. Carefully check all packaging for accessory items before discarding.
Included Accessory Items:
Shelves Shelf Sliders Left
Shelf Sliders Right
Leveling Feet
6
6
6
4

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Figure
1: CDO-28
RECEIVING YOUR UNIT
ORIENTATION
Permanent Connect Wire Braid
10-gauge, 6 inches (150 mm)
Exhaust Vent
Intake Vent
Power Panel
(Back of Oven)
Accessory
Outlet 6-20R
Fuse Holders for
Accessory Outlet
(2 amps each)
Control Panel
Chamber Ceiling Liner
Temperature Sensor
Probes
Door Gasket
Power Supply
Wiring Braid
Shelf Standard Mounting Rail
Access Port (Back of Oven)

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RECEIVING YOUR UNIT
RECORDING DATA PLATE INFORMATION
Record the oven serial number and model number below for future reference. Your distributor or
Tech Support needs this information to provide accurate help during support calls and emails.
•The data plate is located on the back of the oven, below the power braid inlet.
Date Plate Information
Model Number
Serial Number

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RECEIVING YOUR UNIT

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INSTALLATION
HARDWIRE REQUIREMENT
The oven requires permanent connect wiring (commonly known as hardwiring). Wiring to the power
source must be performed by a qualified electrical technician. All other Installation steps may be
performed by the operator.
INSTALLATION PROCEDURE CHECKLIST
Carry out the procedures and steps listed below to install the oven in a new workspace location and
prepare it for use. All procedures are found in the Installation section of this manual.
Pre-Installation
Check that the required ambient condition for the oven are met, page 16
Check that the spacing clearance requirements are met, page 16
•Unit dimensions may be found on page 5
Check for performance-disrupting heat and cold sources in the environment, page 17
Check that a suitable permanent connect electrical power supply is present, page 17
Install the oven in its workspace location
Review the lifting and handling instructions, page 18
Install the leveling feet, page 19
Install the oven in its workspace location, page 19
•The oven may be connected to its power supply after this procedure.
Set up the oven for use
Clean the oven chamber and shelving if needed, page 19
Install the shelving, page 20

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INSTALLATION
REQUIRED AMBIENT CONDITIONS
This oven is intended for use indoors, at room temperatures between 59°F and 104°F (15°C and
40°C), at no greater than 80% Relative Humidity (at 77°F / 25°C).
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.
REQUIRED CLEARANCES
These clearances are required for the oven to operate safely and meet its stated temperature
specifications:
•6 inches (152 mm) of clearance is required on the sides.
•24 inches (610 mm) of headspace clearance is required between the exhaust vent and any
overhead cover or partition.
o12 inches (305 mm) of vertical headspace clearance will suffice if the oven exhaust
is vented from the workspace through a duct or other channeling.
•Do not place objects on top of the oven.
•Allow at least 6 inches (152 mm) from the access port and fan vent on the back of the oven
to the nearest wall or partition. Keep the fan unobstructed at all times.
•The chamber access port is located on the back of the oven. Leave sufficient room for easy
access if oven operators will be using the port.
6” (152 mm)
12” (305 mm)
24” (610 mm)
24” (610 mm)
Door Swing
12” (305 mm)
Headspace
with a Venting
Duct Attached
6” (152 mm) Fan
Access Port
6” (152 mm)

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INSTALLATION
ENVIRONMENTAL DISRUPTION SOURCES
When selecting a location to install the unit, consider all environmental conditions that can affect its
temperature performance. For example:
•Proximity to 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 is satisfied:
Power supply: The power supply must meet the power requirements listed on the oven data plate
(located on the back of the unit, beneath the power feed inlet.
•These ovens are intended for a 220 – 240 volt, 50/60 Hz applications at 26 amps.
•The power source must be single (1) phase and protective earth grounded.
•The power source must conform to all national and local electrical codes.
•Supplied voltage must not vary more than 10% from the data plate rating. Damage to the oven
may result if the supplied voltage varies more than 10%.
•Use a separate circuit to prevent loss of the unit due to overloading or circuit failure. The circuit
must meet or exceed the amperage requirements listed on the oven data plate.
Switch or circuit-breaker: A switch or circuit-breaker must be used in the building installation to protect
against overcurrent conditions involving the oven and its major components.
•The manufacturer recommended circuit-breaker is 30 amps.
Power feed disconnect: The oven must be positioned so that all operators have access to the power feed
disconnect in case of emergencies.
•The Disconnect must be in close proximity to the equipment and within easy reach of the
operator.
•The Disconnect must be marked as the disconnecting device for the equipment.
Accessory Outlet fuses: The oven is also provided with a pair (2) of 2-amp fuses installed adjacent to
the external power receptacle used to power accessories.
•The fuses protect against overcurrent conditions related to the operation of any attached
accessories. If one fuse blows, the receptacle will depower. The cause of a blown fuse
should be determined prior to replacing it.
•These fuses do not provide protection against overcurrent events associated with major
components of the oven. Overcurrent protection for the oven must be set up in the location
power supply external to the unit. See the circuit breaker requirements above.

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INSTALLATION
POWER FEED WIRING
The oven comes provided with an integral 6-inch (150 mm) wire braid consisting of two 10-gauge hot
wires and a 10-gauge earth ground.
The wires for power source connection should be Green/Yellow – Earth; Black – Hot; Black – Hot.
The oven must be earth 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.
GENERAL POWER SAFETY
Your unit and its recommended accessories are designed and tested to meet strict safety
requirements.
For continued safe operation of your unit, always follow basic safety precautions including:
•Always hardwire the unit power feed to a protective 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, or place heavy
objects on it.
•A damaged power feed can be a shock or fire hazard. Never use a power feed if it is
damaged or altered in any way.
•Position the equipment so the operator can quickly and easily disconnect or uncouple the
power feed in the event of an emergency.
LIFTING AND HANDLING
The oven is heavy. Use appropriate lifting devices 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.

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INSTALLATION
LEVELING
Install the 4 leveling feet with the 4 corner holes on the bottom of the oven.
The oven must be level and stable for safe operation.
Note: To prevent damage when moving the unit, turn all 4 leveling feet so that the leg of each foot
sits inside the unit.
INSTALL THE OVEN
Place the unit in a workspace location that meets the criteria discussed in the previous entries of the
Installation section.
•Verify that the oven stands level and does not rock. Adjust the leveling feet as needed.
•Power: The oven may now be hardwired to its power source.
INSTALLATION CLEANING
The unit was cleaned at the factory, but not sterilized. It may have been exposed to contaminants en route
during shipping.
•Remove all wrappings and coverings from shelving prior to cleaning and installation.
•Do not clean with deionized water.
•See the Cleaning and Disinfecting topic in the User Maintenance section (see page 35) for
more information on how to clean the oven chamber prior to putting the unit into operation.

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INSTALLATION
INSTALL THE SHELVING
The horizontal airflow within the chamber moves from the small duct holes on the right-hand side of the
chamber to the large holes on the left side. Place the shelves as not to obstruct the duct holes on either
side. This maximizes airflow across the shelf space.
Space the shelves evenly in the oven chamber to ensure the best possible air circulation and
temperature uniformity.
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