Hello,

I will be performing a study on the temperature profile design in the
reflow ovens (forced convection) of our SMT lines.  Currently they are
set up in the traditional 4 zone profile (soak zone included.)

Has anyone switched to a 'ramp profile' (eliminated the soak zone) ?
What were the benefits seen with this new profile design?

What is the general opinion in regard to using a ramp profile?

Thanks!

Kate Bishop
Process Engineering
Leitch Technology Int.
[log in to unmask] <mailto:[log in to unmask]>
(416) 445-9640  x. 3395

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