Shellab SMO5CR-2 - Manual (Page 19)

19 | P a g e
OPERATION (CONTINUED)
C
ALIBRATING THE
U
NIT
F
OR
Y
OUR
A
PPLICATION
The oven should be calibrated at the temperature set point it will be run at. For heating profiles, the
oven should be calibrated to the average temperature of the profile.
1. Close the exhaust vent if your application or process calls for the exhaust vent to be
closed. Otherwise leave the vent open. The intake vent should always be open.
2. Place the temperature sensor of a certified reference device inside the oven, secured to the
center of the center-most shelf.
Note: Always use an independently certified temperature reference device that is regularly
calibrated to 0.5°C accuracy or better to conduct temperature calibrations or verifications.
. For best results, using a remote sensing reference device.
3. Enter an Over Temperature Limit of 325
°C to safeguard against the OTL System
interfering with the calibration procedure, if you have not already done so.
4. Enter the temperature set point you will use during your application or process.
5. Allow the chamber to heat to up the set point, and then stabilize with no change in
temperature for at least a-half hour (30 minutes) prior to performing a temperature
calibration. This is to ensure the best possible temperature uniformity and accuracy in
the oven chamber.
6. Read the reference temperature device’s display. Compare its reading with the red
temperature shown in the Watlow Controller’s Temperature Display.
7. If the reference device’s and the Watlow’s temperature readings are the same or fall within
the range of your laboratory or manufacturing protocol, the oven is now calibrated.
8. If there is a temperature difference between reference device and the Watlow, and that
difference falls outside your laboratory or manufacturing protocol ’s acceptable range, adjust
the Watlow to match the reference device’s reading by entering a temperature offset. See
the next step.n
Procedure continued on next page