oven size : 6ft x 4 ft x 6.5 ft(outer size)

wood case packing

Oven Cleaning
Oven maintenance is a critical issue in thedesign. It will be necessary
to clean the inside of the oven, so you musthave accessibility to the
duct, inside and outside and the surfaces should besmooth so that
they can be washed or vacuumed. Oven interiors should becleaned
once a week to prevent an accumulation of dirt from buildingup.
Safety
Explosion relief panels should approach a ventratio of 1 square foot
for every 15 cubic feet of oven volume. They should beinstalled in the
oven roof or similar non-personnel area.
Oven burners areequipped with safety devices to prevent any prob-lem associated with the gas.These safety devices should be tested
twice a year to be sure that they arein proper working condition.
Oven exhaust must be suitably sized to removethe gas that are a
natural by-product of the cure process.
Training,Maintenance, and Inspection
Train operators in the proper operation of theoven or dryer, and in
the specific functions of the various safety controls.Operating instruc-tions should be posted or kept available for readyreference.
Automatic safety controls furnish only partial protection againstfire
and explosion. The operators must carry out the vitalprecautions.
Maintain all equipment in good condition.
Safety controlsrequire regular maintenance in accordance with the
manufacturer'sinstructions, and should be inspected and tested peri-odically. Failure to dothis may result not only in fire or explosion
damage and personnel injury,but contribute to accidental shutdowns
and loss of production.
Shutoffvalves, interlocks, and other safety controls may malfunction
without theoperator's knowledge, unless the faulty controls cause
nuisance shutdowns.Operators concerned with production may even
bypass a faulty safety controlwithout reporting the trouble.
Inspect and test safety controls periodically.Personnel who are famil-iar with the equipment and specific functions of thevarious controls
should make the tests. It is usually better to havemaintenance person-nel rather than the regular oven operators, make inspectionsand tests.