Shaking table, also known as constant temperature cultivation oscillator or oscillator incubator. Mainly used for cell culture and mixing in fields such as medicine, biology, microbiology, genetic engineering, etc. Shakers are divided into water bath shaker and air bath shaker. Water bath shaker is heated by water, while air bath shaker is mainly heated by air. The temperature range of water bath shaker is 0-100 degrees, and the temperature range of air bath shaker is 0-60 degrees. Shakers are divided into constant temperature shakers, full temperature shakers, and biological shakers. The main temperature range of a constant temperature shaker is: room temperature 100/60 degrees, full temperature shaker temperature range: 5-100/60 degrees, and biological shaker is generally between 15-25 degrees. According to the working mode, the shaker can be divided into reciprocating, rotating, and spinning.

The selection and use of shaking tables are generally based on temperature, working mode, oscillation frequency, accuracy, working size, as well as domestic or imported options for customers to choose from. If the requirements are high, there are also several programmed constant temperature and humidity chambers for curve control. According to customer needs, it can achieve repeated, step-by-step, step temperature, step humidity and other controls.

Possible malfunctions of the shaker during use:

1. The temperature is out of control, and the experimental sample is instantly destroyed in high temperature;

2. The rotation speed is out of control, the experimental bottle is knocked over, and the sample instantly turns into nothing;

3. Population judgment of cooling status, manually set. Once the ambient temperature changes, the studio temperature will quickly shift significantly and enter an over temperature alarm state. The operator is busy with setting and is exhausted;

4. Unable to conduct low-temperature cultivation operation for a long time, equipment may accumulate frost or defrost, studio temperature may fluctuate greatly, and low-temperature experiments cannot be carried out continuously;

5. After long-term cultivation, when the experimental bottle was taken out, it was found that the culture inside the bottle had almost evaporated and dried up;

6. Experimental activities that require repeated, step or step oscillation cultivation, due to the limitations of traditional shaking tables, many creative techniques can only be reluctantly abandoned;

7. It is difficult to record the parameters at various points during equipment operation, and the production and experimental processes are difficult to trace.