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Related Manuals for Sheldon SHEL LAB SVAC1
Summary of Contents for Sheldon SHEL LAB SVAC1
- Page 1 VACUUM OVENS 110 – 120 Volts Installation - Operation Manual SVAC1 SVAC2 SVAC4...
- Page 2 Pictured on the front cover, left to right: SVAC1, SVAC2, SVAC4 W arning: This product contains chemicals, including triglycidyl isocyanurate, known to the State of 4 8 T 4 8 T California to cause cancer as well as birth defects or other reproductive harm. For more information, go to w ww.P65Warnings.ca.gov 3 3 T...
- Page 3 SLV222 SLV422 The Part ID denotes the specific build version of the model. SHEL LAB is a brand of Sheldon Manufacturing, INC, an ISO 9001 certified manufacturer. Safety Certifications These units are CUE listed by TÜV SÜD as vacuum ovens for professional, industrial or educational use where the preparation or testing of materials is done at an ambient air pressure range of 22.14 –...
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Page 4: Table Of Contents
TABLE OF CONTENTS INTRODUCTION ................................. 7 Read this Manual ..................................7 Safety Considerations and Requirements ........................7 Contacting Assistance ................................8 Manufacturing Warranty ..............................8 Engineering Improvements..............................8 Vacuum Supply Requirements ............................9 Reference Sensor Device ..............................10 Oven Chamber Gaskets ..............................11 RECEIVING YOUR UNIT ............................ - Page 5 UNIT SPECIFICATIONS ............................71 Weight ....................................... 71 Dimensions ....................................71 Capacity ....................................71 Shelf Capacity by Weight ..............................72 Vacuum ....................................72 Temperature ..................................72 Power ....................................... 73 PARTS LIST ................................75 Replacement Gaskets .................................76 P a g e...
- Page 6 TABLE OF CONTENTS P a g e...
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Page 7: Introduction
INTRODUCTION Thank you for purchasing a SHEL LAB oven. We know you have many choices in today’s competitive marketplace when it comes to constant temperature equipment. We appreciate you choosing ours. We stand behind our products and will be here if you need us. EAD THIS ANUAL Failure to follow the guidelines and instructions in this user manual may create a protection... -
Page 8: Contacting Assistance
ONTACTING SSISTANCE Phone hours for Sheldon Technical Support are 6 am – 4:30 pm Pacific Coast Time (west coast of the United States, UTC -8), Monday – Friday. Please have the following information ready when calling or emailing Technical Support: the model number, serial number, part number, and Part ID (see page 23). -
Page 9: Vacuum Supply Requirements
INTRODUCTION ACUUM UPPLY EQUIREMENTS Pump or Building System Required The oven does not come with a vacuum pump. A pump must be separately purchased for the oven. Vacuum Pump Building Vacuum Supply Required Flow Rate For the oven chamber door to seal, the vacuum pump or system must be able to evacuate at least 1 cubic foot per minute (cfm) for each cubic foot of oven chamber volume (CuFt). -
Page 10: Reference Sensor Device
INTRODUCTION EFERENCE ENSOR EVICE Must be purchased separately A reference sensor device is required for calibrating the unit temperature display. Reference devices must meet the following standards: Accurate to at least 0.1°C • Reference The device should be regularly calibrated, preferably by a third party. Device Temperature Probes Use a digital device with wire thermocouple probes that can be introduced into the unit chamber... -
Page 11: Oven Chamber Gaskets
INTRODUCTION HAMBER ASKETS Wear and Replacement Chamber gaskets are non-warranty, high-wear consumable items subject to compression forces, heat, and outgassed byproducts. Heavy usage rates may necessitate frequent replacements. The manufacturer strongly recommends keeping a spare gasket on hand during operation. Included Chamber Gasket Each oven comes with a replaceable silicone gasket installed on the chamber liner, which seals the oven chamber when the door is closed and the chamber is under vacuum. - Page 12 INTRODUCTION 12 | P a g e...
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Page 13: Receiving Your Unit
RECEIVING YOUR UNIT NSPECT THE HIPMENT When a unit leaves the factory, safe delivery becomes the responsibility of the carrier. Damage sustained during transit is not covered by the manufacturing defect warranty. When you receive your unit, inspect it for concealed loss or damage to its interior and exterior. If you find any damage to the unit, follow the carrier’s procedure for claiming damage or loss. -
Page 14: Orientation
RECEIVING RIENTATION SVAC4 Chamber Door Shelf Standard Rail Access Port (hidden by the shelf in this image) Temperature Probe Chamber Gasket Seal Oven Chamber Main Control Panel Vacuum Control Panel 14 | P a g e... - Page 15 RECEIVING Back of SVAC4 KF-25 Access Port (Includes Blank and Clamp, not pictured here) RS485 Data Port 9-Pin Vacuum Port, 3/8 inch (9.52 mm) Chamber Vent Inlet Port ¼ inch (6.35 mm) Data Plate Power Cord Inlet Fuse Holder 15 | P a g e...
- Page 16 RECEIVING SVAC2 Tall Shelf Chamber Door Tall Shelf Temperature Probe Clip on the Short Shelf Chamber Gasket Seal Main Control Panel Vacuum Control Panel Access Port (KF-25 Fitting) 16 | P a g e...
- Page 17 RECEIVING Back of SVAC2 KF-25 Access Port (Includes Blank and Clamp, not pictured here) Vacuum Port, 3/8 inch (9.52 mm) Chamber Vent Inlet Port ¼ inch (6.35 mm) Data Plate Power Cord Inlet Fuse Holder RS485 Data Port 9-Pin 17 | P a g e...
- Page 18 RECEIVING SVAC1 Chamber Door Door Latch Tall Shelf Tall Shelf Short Shelf (Bottom) Chamber Gasket Seal Temperature Probe Clip Control Panel Access Port (KF-25 Fitting) 18 | P a g e...
- Page 19 RECEIVING Back of SVAC1 KF-25 Access Port (Includes Blank and Clamp, not pictured here) RS485 Data Port 9-Pin Chamber Vent Inlet Port ¼ inch (6.35 mm) Vacuum Port, 3/8 inch (9.52 mm) Data Plate Power Cord Inlet Fuse Holder 19 | P a g e...
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Page 20: Dimension Visuals
RECEIVING IMENSION ISUALS SVAC4 See page 26 for the required ventilation clearances. Depth: 35.2 inches (894 mm) Exterior Height: 32.8 inches (833 mm) Width: 27.0 inches (686 mm) Interior Chamber Height: 18.0 inches (457 mm) Chamber Depth: 24.0 inches (610 mm) Chamber Width: 18.0 inches (457 mm) Shelves Shelf Depth: 22.9 inches... - Page 21 RECEIVING SVAC2 See page 26 for the required ventilation clearances. Depth: 31.3 inches (795 mm) Height: 26.8 inches (681 mm) Exterior Width: 20.8 inches (528 mm) Chamber Height: 12.0 inches (304 mm) Chamber Depth: 20.0 inches (508 mm) Interior Chamber Width: 12.0 inches (304 mm) Tall Shelves Shelf Depth: 19.0 inches (483 mm)
- Page 22 RECEIVING SVAC1 See page 26 for the required ventilation clearances. Depth: 23.0 inches (584 mm) Height: 23.7 inches (602 mm) Exterior Width: 17.5 inches (444 mm) Chamber Height: 9.0 inches (228 mm) Chamber Depth: 12.0 inches (304 mm) Interior Chamber Width: 9.0 inches (228 mm) Tall Shelves Shelf Depth: 11.0 inches (279 mm)
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Page 23: Record Data Plate Information
RECEIVING ECORD LATE NFORMATION The data plate contains the unit model number, serial number, part number, and part ID. Tech Support will need this information during any support call. Record it below for future reference. The data plate is located on the back of the oven, above the power cord inlet. •... - Page 24 RECEIVING 24 | P a g e...
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Page 25: Installation
INSTALLATION NSTALLATION ROCEDURE HECKLIST For installing the unit in a new workspace location. Pre-Installation Verify that a vacuum supply source suitable for your application is available and can be connected to the oven, page 9. See page 32 for the oven gas and vacuum port locations. •... -
Page 26: Required Ambient Conditions
INSTALLATION EQUIRED MBIENT ONDITIONS This oven is built for use indoors at room temperatures between 15°C and 40°C (59°F and 104°F), at no greater than 80% Relative Humidity (at 25°C / 77°F). The ambient temperature should not change by 2°C (3.6°F) or more during operation. Operating outside these conditions may adversely affect the oven temperature performance. -
Page 27: Power Source Requirements
INSTALLATION OWER OURCE EQUIREMENTS When selecting a location for the unit, verify each of the following requirements is satisfied. Power Source: The wall power outlet must meet the power requirements listed on the unit data plate. Model AC Voltage Amperage Frequency SVAC1 110 –... -
Page 28: Lifting And Handling
INSTALLATION IFTING AND ANDLING The oven is heavy. Use appropriate lifting devices that are sufficiently rated for these loads. Follow these guidelines when lifting the oven: Lift the oven only from its bottom surface. • Doors, handles, and knobs are not adequate for lifting or stabilization. •... -
Page 29: Install The Oven
INSTALLATION NSTALL THE Install the unit in a workspace location that meets the criteria discussed in the previous entries of the Installation section. Do not connect the oven to its power source at this time. • EIONIZED AND ISTILLED ATER Do not use deionized water to clean the unit, even if DI water is readily available in your laboratory. -
Page 30: Shelving Installation
INSTALLATION HELVING NSTALLATION In a pumped down oven chamber, heat flows in part from oven elements through the chamber walls and floor and into the shelves. Install the shelves as described below to ensure proper heat conduction and temperature measurement in a vacuum environment. Never place samples or products on the oven chamber floor. - Page 31 INSTALLATION Shelving Installation Continued SVAC4 Shelving To ensure accurate temperature measurement, one shelf bottom must be in close proximity to the oven temperature probe. This probe extends out from the chamber back wall. Do not place the shelf in direct contact with the probe. Shelf Probe Install 4 Shelf Clips...
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Page 32: Connect To The Vacuum Supply
INSTALLATION ONNECT TO THE ACUUM UPPLY Use clamps to secure the tubing to the Vacuum and Vent Ports. KF-25 Vacuum Port 1. Vacuum Supply: Connect to the 3/8 inch (9.52 mm) Vacuum Port. Optional: Connect a clean gas supply to the Vent Port (Backfill Inlet). -
Page 33: Graphic Symbols
GRAPHIC SYMBOLS The unit is provided with graphic symbols on its exterior. These identify hazards and adjustable components as well as important notes in the user manual. Symbol Definition Consult the user manual Consulter le manuel d'utilisation Over Temperature Limit system Thermostat température limite contrôle haute AC Power Repère le courant alternatif... - Page 34 SYMBOLS 34 | P a g e...
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Page 35: Control Overview
CONTROL OVERVIEW Control Panels Power Switch The switch illuminates when in the ON ( I ) position. Temperature Controller - Display on Homepage Top Line (Red): Present chamber shelving temperature Middle Line (Green): The constant temperature setpoint Bottom Line: Flashing “2” indicates active heating While on the homepage, the Up and Down arrow buttons adjust the constant temperature setpoint. - Page 36 CONTROL OVERVIEW Vacuum Gauge As set at the factory, this gauge shows the chamber vacuum level relative to sea level atmospheric pressure in inches of mercury (inHg). The display range is 0 to -29.9inHg. Zero is the room atmosphere pressure at sea level and -29.9inHg a near-perfect vacuum. See page 48 for how to display other units of measurement or zero the gauge to your local altitude.
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Page 37: Operation
OPERATION Safe operation of the oven depends on the actions and behavior of the oven end-user. Operating personnel must read and understand the Operating Precautions in this section prior to operating the oven. The end-user must follow these instructions to prevent injuries and to safeguard their health, environment, and the materials being treated in the oven, as well as to prevent damage to the oven. -
Page 38: Theory Of Operation
OPERATION HEORY OF PERATION Vacuum Vacuum is supplied by an external vacuum supply (a pump or building system) connected to the vacuum port on the back of the oven. Vacuum levels obtained in the oven chamber are dependent on pump type and performance, valve settings, and the nature of the application or process, including the volume of materials outgassed. - Page 39 OPERATION Heating in a Vacuum In conventional ovens, powered elements transfer heat into the chamber air. The heated air then circulates by natural convection or blower fan action and surrounds the product on the shelves, gradually bringing it to temperature. In a vacuum oven, heat transfer takes place in part through direct infrared radiation.
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Page 40: Put The Oven Into Operation
OPERATION UT THE VEN INTO PERATION Perform the procedures below after the unit has been installed in a new workplace location. These verify the integrity of the vacuum system and prepare the oven for normal use. Attach the Power Cord Attach the power cord that came with the unit to the power inlet receptacle on the back of the oven. - Page 41 OPERATION Continued from the previous page Verify Vacuum Integrity Use the Evacuating the Chamber procedure on page 43 to 3 3 T 3 3 T pump down and hold the oven chamber under vacuum for 10 3 3 T 3 3 T minutes to verify the integrity of the vacuum supply system.
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Page 42: Set The High Temperature Limit
OPERATION ET THE EMPERATURE IMIT Note: Test the high limit system once per year for functionality. Set the high-temperature limit at least 10°C above the highest temperature the oven will run at during your recipe program or constant-temperature application. See the High Temperature Limit system explanation on page 39. -
Page 43: Evacuating And Backfilling The Oven Chamber
OPERATION VACUATING AND ACKFILLING THE HAMBER The oven chamber must be drawn down to at least -3 inHg (-76 mmHg or -10 kPa) in order to seal. Option 1: Vacuuming down with a pump connected to the vacuum port. Evacuate the Oven Chamber Verify the Vacuum and Vent Valve controls are in the closed position This protects your vacuum pump from exposure to streaming •... - Page 44 OPERATION Option 2: Vacuuming down with a vacuum supply connected to the KF-25 fitting on the back of the oven. Evacuate the Oven Chamber Verify the Vacuum and Vent Valve controls are in the closed position This protects your vacuum pump from exposure to streaming •...
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Page 45: Setting The Constant Temperature Setpoint
OPERATION ETTING THE ONSTANT EMPERATURE ETPOINT Adjust the constant temperature setpoint on the homepage Stay 10°C below the high • limit setpoint. Note: Holding down an arrow button will cause the temperature to advance in increments of ten (10). Adjust Release the arrow buttons after adjusting the setpoint There may be a brief pause as the oven controller •... -
Page 46: High Temperature Limit Activated
OPERATION EMPERATURE IMIT CTIVATED The High Limit system cuts off heating in the oven whenever the chamber temperature meets or exceeds the Limit setting. Heating remains disabled until the oven end-user clears the Limit cutoff. Indicators Alternating Screens When heating is cut off, the oven display flashes an alert screen alternating with the homepage. -
Page 47: Changing The Unit Of Measurement
OPERATION ⁰C ⁰F HANGING THE NIT OF EASUREMENT The controller can display temperatures in either Celsius or Fahrenheit. 1. Starting on the homepage, push the green Advance button until reaching the “C_F1” units of measurement option. 2. Use the Arrow buttons to change the measurement parameter on the top display line to your preferred unit of measurement. -
Page 48: Vacuum Gauge Operations
OPERATION ACUUM AUGE PERATIONS Change the Unit of Measurement 1. Place the vacuum gauge in its adjustment mode. a. Press and hold the “M” button for approximately 3 seconds. The display will begin to blink and show a unit of measurement. •... -
Page 49: Maximum Obtainable Vacuum
OPERATION AXIMUM BTAINABLE ACUUM The maximum vacuum obtainable, as measured by the oven gauge, is in part a function of altitude. While a vacuum pump will evacuate the same percentage of atmosphere from the oven chamber at higher altitudes, less overall pressure is expelled because of the reduced density. Put differently, at sea level, there are 29.9 inches of mercury pressure that can be drawn out of the oven chamber by a vacuum pump. -
Page 50: Data Port
OPERATION 9-Pin Port The 9-pin RS485 data port, located on the back of the oven, connects to the oven temperature controller. The port is primarily intended for updating the controller software but can be used for data logging and graphical temperature recipe programming. Accessing the controller with a computer requires a 9-pin RS485-to-USB converter cable and driver software. -
Page 51: User Maintenance
USER MAINTENANCE Warning: Disconnect the unit from its power supply prior to maintenance or cleaning of this unit. Avertissement: Avant d'effectuer toute maintenance ou entretien de cet appareil, débrancher le cordon secteur de la source d'alimentation. LEANING If a hazardous material or substance has spilled in the unit, immediately initiate your site Hazardous Material Spill Containment protocol. -
Page 52: Maintaining Atmospheric Integrity
MAINTENANCE Oven Exterior Cleaning Guidelines Disconnect the unit from its power supply. 2. The manufacturer recommends cleaning the unit with a mild soap and water solution. Do not use abrasive cleaners, these will damage metal surfaces. • Cleaning agents must be compatible with steel and powder coat paint surfaces. •... -
Page 53: Calibrating The Temperature Display
MAINTENANCE ALIBRATING THE EMPERATURE ISPLAY Note: Performing a temperature display calibration requires a temperature reference device. Please see the Reference Sensor Devices entry on page 10 for device requirements. 3 3 T 3 3 T Temperature calibrations match the temperature display to the actual chamber temperature inside the oven chamber. - Page 54 MAINTENANCE 7. The unit temperature must be stable in order to perform an accurate calibration. The temperature is considered stabilized when the oven chamber has operated at your • calibration temperature for at least 1 hour with no fluctuations greater than the specified temperature stability of the oven (see the Unit Specifications chapter).
- Page 55 MAINTENANCE Calibration continued Unlock the controller. See the Unlocking procedure on page 57. • Note: The temperature controller must be unlocked in order to access the Operations menu and enter a calibration offset. Navigate to the Operations menu after unlocking the controller.
- Page 56 MAINTENANCE Calibration continued Wait for 30 minutes for the oven to stabilize, after the oven has achieved the setpoint with the corrected display value. Failure to wait until the oven is fully stabilized will • result in an inaccurate reading. Reference Device Compare the reference device reading with the chamber display again.
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Page 57: Unlocking The Temperature Controller
MAINTENANCE NLOCKING THE EMPERATURE ONTROLLER The oven temperature controller is software locked at the factory to ensure the integrity of its configuration file. This safeguards against end-users accidentally altering the oven functionality or safe operating bounds. The controller must be unlocked in order to access the Operations menu and enter calibration offsets. - Page 58 MAINTENANCE Unlocking the Controller Continued Advance to the second security parameter, “LoC.P” a. Push the Advance button once, saving the previous parameter and advancing to the next parameter. Adjust the LoC.P setting from 2 to 3. a. Push the Up arrow button. Advance twice.
- Page 59 MAINTENANCE Unlocking the Controller Continued Change the “SLoC” parameter from 2 to 5. a. Push the Up arrow button. Return to the homepage to access the now unlocked Operations page. a. Push the Reset button twice. Relocking the Controller Always relock the controller after completing a calibration or other Operations menu procedure. To relock the controller, repeat the Unlocking procedure, only this time restore all of the •...
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Page 60: Heating Issues - Diagnostic Questionnaire
MAINTENANCE — D EATING SSUES IAGNOSTIC UESTIONNAIRE If the unit is experiencing heating issues, use this questionnaire to gather information on the unit prior to contacting Technical Support. Gathering and sharing this information aids Tech Support in making timely and accurate remote diagnoses. Additionally, datalogger files as well as pictures and videos of the unit in its failure mode are valuable diagnostic resources that can be shared with Tech Support. - Page 61 MAINTENANCE Note: Does the car actually have gas in the tank? Have you physically verified the computer is plugged in? Yes, we are going to ask some very basic questions. Please bear with us. Methodical verifications and the elimination of potential failure causes are often the quickest means of getting a unit back into operation.
- Page 62 MAINTENANCE Required Item: Temperature reference device. A calibrated digital thermometer with a vacuum- rated thermocouple feedthrough. The device must be accurate to at least 0.1°C. Preparing for the SDRAP Observations The unit must be connected to a power source that meets the requirements in the Installation chapter (page 27) and turned on.
- Page 63 MAINTENANCE SDRAP Diagnostic Questions Record the answers in the log on page 64. Setpoint What is the current temperature setpoint? Chamber Temperature in Red Setpoint in Green isplay? What chamber temperature is presently showing on the temperature display? eference? What temperature is the reference device presently showing for the chamber temperature? mbient? What is the current room temperature? For best results, measure the temperature in the same section of the room where the unit is located.
- Page 64 MAINTENANCE SDRAP Answer Log Record answers to the SDRAP questions in this log. These document the unit behavior. SDRAP Record SDRAP Answers and Any Notes Here etpoint, present setting: isplay, present temperature reading: eference device, present reading: mbient, present temperature: Heating Indicator: ilot Lights, illuminating Y/N? High Limit Activated:...
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Page 65: Vacuum Leak Issues - Diagnostic Questionnaire
MAINTENANCE Vacuum Leak Issues – D IAGNOSTIC UESTIONNAIRE If the unit is experiencing vacuum leak issues, use this questionnaire to gather information on the unit prior to contacting Technical Support. Gathering and sharing this information aids Tech Support in making timely and accurate remote diagnoses. - Page 66 MAINTENANCE Note: Does the car actually have gas in the tank? Have you physically verified the computer is plugged in? Yes, we are going to ask some very basic questions. Please bear with us. Methodical verifications and the elimination of potential causes of failure are often the quickest means of getting a unit back into operation.
- Page 67 MAINTENANCE Vacuum Diagnostic Setup Check the primary chamber gasket for damage. This is the gasket mounted either on the chamber liner or the door that seals the oven chamber when the door is closed. Look for: Cuts or nicks on the gasket caused by removing shelves or samples •...
- Page 68 MAINTENANCE Vacuum Diagnostic Questions ump On a nd Running? Yes or no? ent Valve Closed? The vent (backfill inlet port) must be closed before pumping down the chamber. Failure to do so may result in damage to your vacuum pump. Vent Valve acuum Valve Open? The vacuum valve must be open to allow a connected vacuum supply to evacuate the oven...
- Page 69 MAINTENANCE eak Rate? Calculate and record the leak rate of the evacuated and isolated oven chamber: 1. Verify the oven chamber and shelving are at room temperature (20° – 25°C). 2. Verify the oven chamber is clean and dry to prevent outgassing from contaminants or water. 3.
- Page 70 MAINTENANCE Vacuum Leak Diagnostic Data Log Record the diagnostic question answers in this log. These questions document the unit behavior. Diagnostic Questions Record Answers and Any Notes Here ump On and Running, Y/N? ent Valve Closed, Y/N? acuum Valve Open, Y/N? isplay Reading, Vacuum Gauge: erified the oven is Leaking,...
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Page 71: Unit Specifications
UNIT SPECIFICATIONS This oven is a 110 – 120 volt unit. Please refer to the oven data plate for individual electrical specifications. Technical data specified applies to units with standard equipment at an ambient temperature of 25°C and at nominal voltage. The temperatures specified are determined in accordance with factory standard following DIN 12880 respecting the recommended wall clearances of 10% of the height, width, and depth of the inner chamber. -
Page 72: Shelf Capacity By Weight
UNIT SPECIFICATIONS HELF APACITY BY EIGHT Model Per Shelf Maximum Total Load Max. No. Shelves SVAC1 35.0 lb / 15.8 kg* 105.0 lb / 47.6 kg** SVAC2 35.0 lb / 15.8 kg* 105.0 lb / 47.6 kg** SVAC4 35.0 lb / 15.8 kg* 105.0 lb / 47.6 kg** *35.0 lb / 15.8 kg with weight evenly distributed across the shelf. -
Page 73: Power
UNIT SPECIFICATIONS Temperature performance continued Time to Temperature: From an ambient temperature of 20°C Model Heat up to 80°C Heat up to 150°C Heat up to 220°C SVAC1 40 Minutes 70 Minutes 120 Minutes SVAC2 70 Minutes 120 Minutes 200 Minutes SVAC4 70 Minutes 120 Minutes... - Page 74 UNIT SPECIFICATIONS 74 | P a g e...
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Page 75: Parts List
PARTS LIST See the next page for gaskets Description Parts Number Description Parts Number Adjustable Leveling Feet, SVAC2 & Shelf Tall, SVAC2 SVAC4 5680588 2700506 Fuse, T16A 250V Shelf Short, SVAC2 5x20mm 3300513 9751342 Power Cord 125-volt, Shelf Clip, Individual (1), 15 Amp, 9ft 5in SVAC4 (2.86m) NEMA 5-15P... -
Page 76: Replacement Gaskets
PARTS LIST EPLACEMENT ASKETS Available Gasket Types Part Number Silicone, black or red, (comes with oven), rated to 230°C Applications: General and high temperature SVAC1: 3450706 Resistant to: Moderate or oxidizing chemicals, ozone, and SVAC2: 3450707 concentrated sodium hydroxide. SVAC4: 3450719 Attacked by: Many solvents, oils, concentrated acids, and diluted sodium hydroxide. - Page 77 PARTS LIST 77 | P a g e...
- Page 78 P.O. Box 627 Cornelius, OR 97113 support@sheldonmfg.com sheldonmanufacturing.com 1-800-322-4897 (503) 640-3000 FAX: 503 640-1366...
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