Fully automatic defrosting test chamber

Fully automatic defrosting test chamber

Juwei Instrument Co., LtdFully automatic defrosting test chamberModel and main parameters:

JW-CTH-150S，JW-CTH-225S

JW-CTH-306S，JW-CTH-500S

JW-CTH-800S，JW-CTH-1000S

1. Temperature range:+10~+120 ℃ (adjustable)

2. Control stability: ± 0.5 ℃

3. Distribution uniformity: ± 1.5 ℃

4. Temperature deviation: ≤± 2 ℃

5. Humidity range: 30%~98% RH (adjustable)

6. Humidity fluctuation: ± 1% RH

7. Humidity uniformity: ± 3.0% RH

8. Number of test specimens: 50 pieces (depending on the size of the internal volume)

9. Power supply voltage: 380V ± 10%

Material structure: The overall structure is integrated.

1. Inner box material: SUS 304 # stainless steel plate

2. Outer box material: SUS 304 # stainless steel plate/special anti rust treatment cold-rolled plate baked paint

Juwei Instrument Co., LtdFully automatic defrosting test chamberOperating procedure:

1) After baking at a constant weight, the brick samples of the experimental group are placed upright in the shallow tray station, and the tray will automatically (or manually) dispense themEntering the water, on the surfaceHeight not less than20mm distillation

Water is covered with a stainless steel plate on a shallow tray, and the brick sample is exposed through the rectangular hole left on the stainless steel plate, and the time is automatically recorded.

2) The brick sample is immersed in the dish for 7 days. Within these 7 days, it is required to control the indoor temperature between 16~32 ℃ and maintain relative humiditydegree35-60% or 30-70%，The 7-day process,

The water in the sample tray will gradually deplete and the water level will decrease; At this point, the device will automatically replenish water to maintain a consistent water level.

3) After 7 days, both the experimental group and the control group brick samples will be placed in an oven at a constant temperature of 110-115 ℃ and continuously drieddry24 hoursRemove and cool to room temperature, check and record the degree of frosting.