Leland,
One area that use to be of concern was zone "bleed over". In other words keeping good zone separation from top to bottom and from zone to zone. Most of the equipment manufactures today can maintain about 80-100c zone separation. Granted this would be for special processes.
-----Original Message-----
From: TechNet [mailto:[log in to unmask]] On Behalf Of Reuven Rokah
Sent: Wednesday, March 17, 2010 3:11 PM
To: [log in to unmask]
Subject: Re: [TN] Reflow Oven Comparison and Qualification
1. When you measure temp on test board locations, you should get the same temp.
2. When you measure the profile temp., there will not be a temp. reduction between zone to zone
3. Friendly software
4. Possibility to change from oven to oven and getting the same profile results with the same parameters
5. Fast change from profile to profile
6. Smooth movement of the belt/net without any vibration
Best Regards
Reuven ROKAH
e mail: [log in to unmask]
Think green before printing this mail... Thanks
-----Original Message-----
From: TechNet [mailto:[log in to unmask]] On Behalf Of Lee Whiteman
Sent: Wednesday, March 17, 2010 9:09 PM
To: [log in to unmask]
Subject: Re: [TN] Reflow Oven Comparison and Qualification
Don't forget about belt (i.e. lubrication) maintenance.
Lee Whiteman, PMP
Senior Member Engineering Staff
L-3 Communications East
Telephone: (856) 338-3508
FAX: (856) 338-2906
E-Mail: [log in to unmask]
-----Original Message-----
From: TechNet [mailto:[log in to unmask]] On Behalf Of Jerry Dengler
Sent: Wednesday, March 17, 2010 2:07 PM
To: [log in to unmask]
Subject: Re: [TN] Reflow Oven Comparison and Qualification
Hi Leland,
From a maintenance stand point:
Check on blower life and heater life.
Ease of changing both.
Get references for current users that have reached the claimed life
expectance of these items and verify manufacturers claims.
Jerry
-----Original Message-----
From: TechNet [mailto:[log in to unmask]] On Behalf Of Werner Engelmaier
Sent: Wednesday, March 17, 2010 1:57 PM
To: [log in to unmask]
Subject: Re: [TN] Reflow Oven Comparison and Qualification
Hi CH,
You do not want 'aggressive' ramp down rates-these cause pad cratering
among other things.
Werner
-----Original Message-----
From: C H Huang <[log in to unmask]>
To: [log in to unmask]
Sent: Wed, Mar 17, 2010 1:14 pm
Subject: Re: [TN] Reflow Oven Comparison and Qualification
Hi Leland,
Depends on the size and thickness of your boards, you may need to
consider center board support.
May also want to consider different cooling options if you need more
aggressive ramp down rate.
CH
On 3/17/2010 7:34 AM, Leland Woodall wrote:
> Technetters,
>
> We're preparing to purchase eight to ten forced convection reflow
> ovens to replace equipment we currently have. We also have plans to
> attend APEX to check out the varieties available and their features.
>
> Being a Quality guy, I'm concerned about items that include:
>
> Ability to hold temp within 1 to 2 degrees C Flux management systems
> Nitrogen control, with expected levels of 50 to 100 O2 PPM (max 500
> PPM) Oxygen analyzer type, sampling rate, etc.
> Seals, exhaust system
> 8 to 10 zones
> Board drop sensors
> Auto width adjust
> Ability to maintain parallelism from end to end with constant use Ease
> of maintenance Power consumption, cost of ownership
>
> I know that I'm missing some important items. Will those that have a
> few minutes please add to my list and elaborate upon what I should
> investigate? I'd especially like to hear about personal experiences
> with critical control designs (what's good, and what should be avoided
> with all costs).
>
> Many thanks, as always!
>
> Leland
>
>
>
>
>
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