Benchtop Drying Oven with Horizontal Forced Convection NuOven B212-I

1. Laboratory Space Optimization: Benchtop design with rear heating system.
2. Precision Airflow Technology: Adjustable horizontal forced convection (NuOven C-series).
3. Professional Construction: Stainless steel work chamber with powder-coated housing.
4. Enhanced Visibility Design: Dual-layer safety glass observation window.
5. Intelligent Control System: High-performance CPU with precise Pt sensing.
6. Extended Operation Timing: 99-hour programmable control functions.
7. Comprehensive Safety Systems: Multiple alarm monitoring capabilities.
8. Convenient Operation Tools: Parameter memory and calibration features.
9. Automated System Monitoring: Dynamic diagnostic control technology.
10. Enhanced Protection Option: Independent temperature safety system.
11. Specialized Gas Control: Inert gas interface with flow measurement.
12. Durable Internal Structure: Stainless steel shelving for long-term reliability.

*Note:

NuOven C23-I/C51-I/C105-I/C212-I has 10-segment temperature control program to realize temperature curve program running.

In the food industry, drying ovens are pivotal for quality control and product development. Standard methods for measuring moisture (a key indicator of shelf life, texture, and legal compliance) rely on oven drying. Ash content determination, which involves burning off organic material in a muffle furnace, often requires prior oven drying of the sample.

Ovens are used to dry ingredients, prepare samples for nutritional analysis (like fat or protein testing), and in research for developing new products, such as testing the drying kinetics of fruits or grains. The accuracy of these tests directly impacts product labeling, safety, and consumer satisfaction, making the oven a cornerstone of food lab instrumentation.