MRC 1407 DIG User manual

Instruction Manual For
Digital Vacuum Oven
1407/1408 DIG
PLEASE READ THIS MANUAL CAREFULLY BEFORE OPERATION
3, Hagavish st. Israel 58817 Tel: [phone], Fax: [phone] [email protected]
MRC.11.18

CONTROL PANEL OVERVIEW
4.1 POWER: The main power I/O (ON / OFF) switch must be in the
I/On position before any electrical systems are optional.
4.2 HEATING : This pilot lamp is on when the temperature controller
has activated the heating elements to reach and maintain set point.
4.3 TEMPERATURE CONTROLLER: This is the manually adjustable
temperature controller marked SET TEMPERATURE. Its dial is
marked from 0 to 10 and is adjustable across this scale. A clockwise
adjustment raises the temperature.
4.4 VACUUM: This adjustment valve, located on the right of the panel,
allows opening and closing of the piping system to an external
vacuum pump or system.
4.5 VENT : This adjustment valve, located on the left of the panel,
controls the vacuum release to return the chamber to atmospheric
pressure.
4.6 VACUUM GAUGE : This component, indicates the chamber
operating pressure in inches of mercury

Front View
Rear View

PRECAUTIONS
THIS IS NOT AN EXPLOSION PROOF OVEN
5.1 Do not place or use explosive, combustible, or flammable materials in
the oven.
5.2 Do not use sealed containers in the oven chamber.
5.3 Do not cut or remove the ground prong from the power cord or use an
ungrounded 2- prong adapter plug.
5.4 Disconnect the unit from the electrical power source before
attempting to make any repairs or component replacements.
5.6 THIS OVEN IS NOT SUITABLE FOR USE IN CLASS 1,2 OR 3
LOCATIONS AS DEFINED BY THE NATIONAL
ELECTRICAL CODE NFPA 70.
5.7 This oven is not intended, nor can it be used, as a patient connected
device.

VACUUM OPERATION
IT IS IMPORTANT TO USE VACUUM TUBING FOR ALL
VACUUM HOOKUPS. OTHER TYPES OF TUBING MAY
COLLAPSEANDPREVENT COMPLETE EVACUATION.
6.2 A pump with a pumping capacity four times greater than the chamber
volume is advisable. For example a 1410 has a chamber volume of one
(1) cubic foot so a pump with a pumping with a pumping capacity of
four (4) cubic feet per minute is recommended. When working below
1mm, a diffusion type pump will be needed. See unit specifications
for chamber capacities.
6.3 Vacuum : To apply vacuum to the chamber attach the hose from the
vacuum pump to the larger 3/8” hose connection on top of the oven.
Close the VENT valve and open the VACUUM valve. Latch the door
shut and start the vacuum pump. Be certain the vacuum valve is open
and the VENT valve is closed. This action will hold the door shut and
against the gasket until the pump creates a vacuum in the chamber.
Once a good vacuum seal is accomplished, the door will hold itself
shut and sealed until the chamber is returned to atmospheric pressure.
6.4 Watch the VACUUM GAUGE and when the required vacuum is
obtained, close the VACUUM valve and turn the pump off. The
VACUUM GAUGE is calibrated from zero to 30 inches of Hg
(762mm of Hg) with zero representing atmospheric pressure. The
oven can be evacuated to pressures as low as 10 microns.
6.5 Vacuum Release : To return the chamber to atmospheric pressure,
open the VENT valve very slowly and allow the chamber to re-
pressurize. The speed of pressurizing can be controlled by how much
the valve is opened.

OPERATION
NOTE: Slight vapor or smoke may occur in the initial heat-up. This is
the dissipation of protective coatings that have been applied to the oven
elements.
7.1 Power Supply : Connect the service cord to a grounded outlet and
push the power switch to the I/ON position. If supplied with a
detachable cordset, plug the female end into the inlet of the unit and
the male plug into the supply. Assure that units requiring a fuse have a
fuse installed. This fuse may be at the inlet or part of the cordset male
plug.
7.2 Setting Temperature: Press the upper or the lower button to rise or
lower the temperature setpoint (SV).
The new setpoint is entered when the button is released and indicated
by a brief flash of the display.
The actual temperature measured at the process (PV) is connected to
the input of the controller. This is compared with a setpoint (or
required) temperature (SP). If there is an error between the set and
measured temperature the controller calculates an output value to call
for heating. The calculation depends on the process being controlled
but normally uses a PID algorithm. The output from the controller are
connected to devices on the plant which cause the heating demand to
be adjusted which in turn is detected by the temperature sensor. This
is referred to as the control loop or closed loop control.

7.3 Allow the unit to stabilize for several hours. Temperature stability is
obtained when the HEATING light circulates
on and off to maintain
set point and the temperature value in the
chamber remains consistent.

MAINTENANCE
NOTE : Prior to any maintenance or service on this unit, disconnect the
service cord from the power supply.
8.1 Cleaning : Disinfect the oven interior on a regular basis. To
prepare the oven for cleaning remove the shelves and door
gasket. The shelves and door gasket are autoclavable.
A. First clean removed parts and interior with soap and water.
To decontaminate use a disinfectant that is suitable to your
Application. DO NOT use chlorine based bleaches or
abrasives as this will damage stainless steel surfaces.
B. When washing the gasket, handle carefully so as not to
impair the positive seal.
8.2 If the oven is to be shut down for storage or transporting, remove
shelves and latch the door closed. Screw the leveling feet in on the
1430. See Section 3.3 for transport procedures.
8.3 There is no maintenance required on the electrical components. If the
oven fails to operate as specified, see Troubleshooting before calling
for service.