Hot Air Oven

The Hot Air Oven is a high-precision, electrically operated laboratory oven designed for dry heat sterilization, drying, and thermal testing applications in scientific, medical, and industrial environments. It uses forced air or natural convection to uniformly distribute heat across the chamber, ensuring even temperature exposure to all specimens. This versatile equipment is built with double-walled construction, a high-quality insulation layer, and a PID temperature controller for consistent, accurate heating. It is ideal for sterilizing glassware, drying heat-resistant materials, baking, aging tests, and moisture content determination. Available in digital and analog models, and in various chamber sizes (20 to 300 liters or custom), the hot air oven is essential for any microbiology, pharmaceutical, or research laboratory.

Features of Hot Air Oven

• Low cost, Fully Equipped
• Sturdy construction of PCGI (Powder coated Galvanized Steel).
• Damper controlled gravity air circulation
• Made from Stainless Steel (SS-304 grade)
• Primary hydraulic control thermostat sets desired oven temperature. Red pilot light indicates heater operation.
• Heat is transferred from the bottom up through the oven chamber by natural convection and exits through vent in the oven sides. Fresh air inlet damper at the oven bottom provides control of the amount of fresh air entering the oven.
• Synthetic door gasket made of neoprene on the double walled door.
• User oriented design of shelves makes you adjust each space of shelves without difficulty.
• Heating elements are placed at bottom.
• Space between inner chamber and outer wall is filled with high grade mineral wool for minimal heat dissipation.
• Door fitted with heavy duty hinges and door handle ensuring there are no leakages through the door gasket.
• To work on 220/230V AV, 50/60 Hz supply.

Technical Specification :