Reflow Oven Cool down

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Our facility is typically a high mix low volume site, but la... - Sep 17, 2010 by AL

How long of a lag do you have now on the cool down. What typ... - Sep 17, 2010 by namruht

Are you opening the hood of the oven? ... - Sep 17, 2010 by MikeS

we are using convection ovens and we face the issue when cha... - Sep 17, 2010 by AL

AL, Let's always remember that any Temperature controlled... - Sep 20, 2010 by Emmanuel David

I would suggest to respect the natural cooling cycle of your... - Sep 22, 2010 by sachu_70

@Sachu: Thank You. Well AL, hope You get the real but to ... - Sep 24, 2010 by Emmanuel David

#62725

Reflow Oven Cool down | 17 September, 2010

Our facility is typically a high mix low volume site, but lately we are getting increments on our requirements therefore we are kind of struggling to cool down our ovens before to change over a different recipe ... any suggestion on how to speed it up ..?

thanks

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namruht

#62726

Reflow Oven Cool down | 17 September, 2010

How long of a lag do you have now on the cool down. What type of reflow oven are you using? Are you talking about change over from a Pb Free to a leaded product on the same line?

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MikeS

#62728

Reflow Oven Cool down | 17 September, 2010

Are you opening the hood of the oven?

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#62731

Reflow Oven Cool down | 17 September, 2010

we are using convection ovens and we face the issue when changing from Pb to RoHS but also even when change top side to bottom side if the diference on the profiles needs to go from a high temp to low, we are opening the hood but we would like not to do it ...

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Emmanuel David

#62737

Reflow Oven Cool down | 20 September, 2010

AL,

Let's always remember that any Temperature controlled environment has to draw higher Time to bring the Temperature down than that is drawing for Temperature Ramp up.

The best way is to keep Room Temperature in as low as possible level & open the hood while triggering for an another Program or Recipe.

Many Thanks, David, India

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sachu_70

#62763

Reflow Oven Cool down | 22 September, 2010

I would suggest to respect the natural cooling cycle of your equipment. A reflow Oven is a very critical process equipment and needs to be carefully handled. A regular SMT process environment would maintain its ambiuent temp around 22-26 degC. This is cool enough. I would not advise lifting the Oven Hood, as this would cause too rapid temp change on heaters and thereby affect oven performance in the long run. Besids, how much is the average change over time between jobs across the complete SMT line? Is this not balancing itself to the time taken by the Oven?

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Emmanuel David

#62773

Reflow Oven Cool down | 24 September, 2010

@Sachu: Thank You.

Well AL, hope You get the real but to compromise on the time.

Many Thanks, David, India.

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