High Temperature Storage

Vacuum Thermal Chamber

Best Value Vacs VO-16092

Tool Type	Vacuum Thermal Chamber
Location	Reliability & Testing Room
Supervisor	Nic Rupert nrupert@ucsb.edu
Description	BVV VO-16092

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Recipes

About

The Best Value Vacs (BVV) VO-16092 is a 3.2 cubic foot vacuum oven equipped with four temperature-control channels. It provides controlled heating under reduced pressure for drying and low-temperature bakeout of compatible samples, components, and fixtures.

This unit has a maximum rated temperature of 100 °C (212 °F). All materials and processes must be approved for the oven’s temperature range and vacuum environment.

Application

Applications include:

- Moisture removal from compatible components, substrates, and fixtures.

- Vacuum drying of approved, nonhazardous samples.

- Low-temperature bakeout before assembly or packaging.

- Controlled thermal conditioning under reduced pressure.

Process suitability depends on the material, required temperature, and substances released during heating. Flammable solvent processing, reactive materials, hazardous vapors, and sealed containers are outside the current draft SOP’s scope.

System Overview

- Manufacturer: Best Value Vacs (BVV)

- Model: VO-16092

- Serial Number: 08180175

- Chamber Capacity: 3.2 ft³ (~91L)

- Temperature-control channels: 4

- Maximum rated temperature: 100° C / 212 °F

- Temperature stability: ±1 °F

- Power Supply: 110 V AC, 60Hz

- Rated heating power: 220W x 4; 880 W total

Operating Procedure & User's Manuals

VO-16092 Vacuum Oven Operation Manual

Recipes

Validated process recipes have not yet been added yet. Each approved recipe should specify:

- Material, sample quantity, and shelf placement.

- Temperature setpoint and units for each channel.

- Target pressure, units, and whether pressure is absolute or relative.

- Pumpdown time limit and pumping mode.

- Stabilization criteria and hold duration.

- Monitoring interval and abort limits.

- Cooldown conditions, unloading temperature, and acceptance criteria.

Record actual temperatures, pressure, processing time, and any deviations in the equipment log.

Tooling

1) Use clean trays, sample holders, and fixtures compatible with the process temperature and vacuum environment. Containers must be open or appropriately vented; sealed containers are not permitted.

2) Arrange loads securely without obstructing the door seal, sensors, or vacuum opening. Verify shelf load limits before using heavy fixtures. Use suitable heat-resistant gloves and handling tools when unloading.

3) The installed vacuum pump, hoses, fittings, and any required trap or filter must be identified and approved for the process. A tooling inventory and controller-to-shelf map will be added after onsite verification.