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INTRODUCTION
VACUUM SUPPLY REQUIRED
The oven does not come with a vacuum pump. A pump must be separately purchased for
the oven.
Use of an oil trap plumbed on the vacuum line between the oven and the pump is strongly
recommended. The trap protects the pump from any oils outgassed during your baking
procedure. This extends the life of the pump. All maintenance and instructional information
should be obtained from the pump manufacturer if not shipped with the pump. Use of
clamps to secure vacuum tubing is also recommended.
Consult a vacuum pump specialist to determine the pump type best suited to your baking
application. The correct selection of a vacuum pump is critical for evacuating the chamber to
the level required for your vacuum baking applications in a timely manner. The nature of the
sample or product being heated should drive the selection of the pump, including the types
of chemicals outgassed during the baking process. Common pump types include Chemical
Duty PTFE Dry, Standard Duty Dry, Compact Direct-Drive, and specialty pumps for Corrosive
gases. Selection of an application-specific pump can improve the overall oven performance
and minimize pump maintenance costs.
For the chamber to seal, the vacuum pump must be able to evacuate at least 1 cubic foot per minute
(cfm) for each cubic foot of oven chamber volume (CuFt).
Model Chamber Capacity Min. Pump Capacity CFM Min. Pump Capacity LPM
TVO-2 1.67 CuFt 2 cfm 57 Liters per Minute
TVO-5 4.50 CuFt 5 cfm 142 Liters per Minute
Cascade TEK recommends evacuating the oven to 500 torr as part of the first step in a baking recipe
to verify the oven is sealed. This helps safeguard the oven and pump.
Vacuum Supply
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