Electric thermostatic drying oven for dry goods or dry heat sterilization

Electric thermostatic drying oven for dry goods or dry heat sterilization. The constant temperature adjustment range, (50 ~ 200) °C (or (50 ~ 250) °C, (50 ~ 300) 0C); incubator for the cultivation of bacteria. The constant temperature adjustment range: from above room temperature to 60 °C; water thermostat for indirect constant temperature heating. Its thermostatic adjustment range; from above room temperature to 65 °C. The above three types of boxes are heated by electricity, and sometimes they are collectively referred to as electric heating boxes.

First, the structure of the drying oven

Drying oven is also called oven or oven. Mainly by the box, electric heater and temperature control system composed of three parts, in recent years, the production of drying oven on the basis of an increase of the temperature display and temperature setter.

1. Enclosure 2. Mesh shelf 3. Side door 4. Temperature controller adjustment knob 5. Thermostatic oscillator power socket 6. Indicator light 7. Blower switch 8. Change switch 9. Thermometer 10. Adjustable exhaust window 11. Glass door 12. Insulation door 13. Cover rod type temperature controller 14. Inner iron plate 15. Blower 16. Wire hole 17. Insulation material (glass fiber or asbestos board) 18. Vent hole 19. Thermostatic chamber 20. Electric heating wire 21. Vent hole

(a) the box

1. Shell: The shell is made of thin iron plate (or thin steel plate). The wall of the box is divided into three layers (including the shell). Two sandwich layers are formed between the three layers of the iron plate. The outer layer is filled with heat-insulating material (glass fiber or asbestos board) and the inner layer is used as the hot air convection layer.

2. Constant temperature room: The space surrounded by the innermost iron plate is called a constant temperature room. There are 2 to 3 mesh shelves in the room for items. The temperature-sensing part of the temperature controller (ie, the temperature probe) extends from the left side wall into the constant temperature chamber. The bottom of the sandwich is equipped with heating wire.

3. Doors: Usually double. The inner door is a glass door, and the water bath oscillator is used to observe the baked goods while reducing heat loss. External doors are used for thermal insulation.

4. Inlet and outlet holes: There is an air inlet on the bottom or side, and the dry air enters. There is a vent hole at the top of the box, and an adjustable exhaust window is installed at the outlet of the box, so the steam escapes. A thermometer is inserted in the center of the exhaust window to indicate the temperature in the tank.

5, side room: the control room. It is generally located on the left side of the box and is insulated from the thermostatic chamber. It is equipped with switches, indicators, temperature controllers, blowers and other electrical components. Open the side door, you can easily repair the circuit outside the heating wire.

There are also electric heating boxes that place the control room below the cabinet.

Other Cast Iron

Other Cast Iron

Seger Industrial Co., Ltd. , http://www.qddiecastings.com