Gravity-Convection and Forced-Ventilation Ovens: Standard Specification For
Gravity-Convection and Forced-Ventilation Ovens: Standard Specification For
Gravity-Convection and Forced-Ventilation Ovens: Standard Specification For
for the
Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.
Designation: E145 − 19
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E145 − 19
TABLE 1 Performance Requirements for Ovens
Characteristic Type IA Type IB Type IIA Type IIB
Deviation from specified temperature of test throughout testing chamber during
24-h period for the following differentials between ambient and test temperatures:
50°C or less, max, °C 1 2.5 0.5 1.25
More than 50°C, max, percent of differential 2 5 1 2.5
Time constant, max, s 600 720 480 660
Rate of ventilation of testing chamber, air changes per hour:
min 10 10 50 50
max ... ... 200 200
NOTE 2—If calibrated thermocouples are not available, nine thermo- to prevent any air from passing through the oven (Note 5).
couples made from the same spool of wire may be used provided they give Connect a watt-hour meter, with the smallest division reading
the same value for temperature when placed adjacent to one another in the
testing chamber at the temperature of test.
in 10 Wh in the electrical supply line to the oven.
4.2 Bring the oven to the specified temperature and allow it NOTE 4—This method is only applicable to electrically heated ovens.
to reach a steady state (Note 3). Record the temperatures of the NOTE 5—In forced-ventilation ovens, the space around the motor shaft
where it enters the oven must be closed, but the fan speed must not be
nine thermocouples for a period of at least 24 h, and determine affected by the closure.
from the record the maximum deviation of each point from the
desired temperatures. The ambient room temperature shall vary 6.2 Heat the oven to a temperature of 80 6 2 °C above the
by not more than a total of 10 °C, and the line voltage for ambient room temperature, and while at this temperature
electrically heated ovens shall vary by not more than a total of measure the consumption of electrical energy for a period of at
5 % during the test. least 1⁄2 h. Start and stop the test at corresponding points of the
“on-off” heating cycle, that is, at the moment when the heaters
NOTE 3—Some ovens may require as much as 24 h to reach a steady are switched on by the thermostat.
state. If a steady state does not exist, there is a drift in the temperature
toward the steady-state condition. 6.3 Then remove the seals, open the ventilation ports, and
measure the consumption of electrical energy in the same
5. Time Constant manner. The ambient room temperature measured at a point
5.1 Heat the oven to within 10 °C of the maximum operat- approximately 2 m (6 ft) from the oven, approximately level
ing temperature for which it is designed and allow it to stabilize with its base, and at least 0.6 m (2 ft) from any solid object,
for at least 1 h. Prepare a standard specimen consisting of a shall be the same within 0.2 °C during the two tests.
smooth brass cylinder 9.5 6 0.1 mm (0.375 6 0.005 in.) in 6.4 Calculate the number of changes per hour of the air in
diameter and 57 6 1 mm (2.25 6 0.05 in.) in length, and solder the test chamber from the following equation:
one junction of a differential thermocouple to it.
N 5 3590 ~ X 2 Y ! /VD∆T (1)
5.2 Open the door of the oven for 1 min while the standard
specimen and differential thermocouple are being suspended in where:
the testing chamber. Suspend the specimen vertically within N = number of air changes per hour,
25 mm (1 in.) of the geometric center of the chamber by means X = average power consumption during ventilation, W,
of a thermally insulating cord or fine wire (0.3 mm maximum obtained by dividing the energy consumption deter-
diameter, No. 30 gauge). Place the free junction of the differ- mined from the watt-hour meter readings by the
ential thermocouple in the air space of the chamber at least duration of the test in hours,
75 mm (3 in.) removed from the specimen. Then close the door Y = average power consumption with no ventilation, com-
and either record or measure the temperature differential every puted in the same manner, W,
10 s. Determine the time in seconds required for the tempera- V = volume of the testing chamber, cm3,
ture difference to decrease to one tenth of the original or D = density of the ambient room air during the test, g/cm3,
maximum value (for example, from 120 °C to 12 °C) and and
consider this to be the time constant of the oven. ∆T = difference in temperature between the testing chamber
and the ambient room air, °C.
6. Rate of Ventilation (Note 4)
6.1 Seal the ventilation ports, door, and all apertures of 7. Keywords
electrically heated ovens with adhesive tape or by other means 7.1 forced-ventilation; gravity-convection; ovens
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E145 − 19
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