BVV 7.5CF Neocision ETL Lab Certified Vacuum Oven

BVV Neocision 7.5CF Vacuum Oven for Production Purge Runs

Once a lab is purging several pounds of extract a day, tray space becomes the bottleneck long before pump speed does. This BVV oven answers that with five directly heated shelves, each measuring 21.5 x 21.5 in. That adds up to about 2,311 sq in, or roughly 16 sq ft, of heated tray area in a single chamber. Each shelf conducts heat straight into the slab, which is how the oven reaches working temperature in about 20 minutes. Uniformity holds within 4% of setpoint and stability at ±1.0°F, with a range from 18°F above room temperature up to 212°F. The stainless chamber measures 22 x 23.25 x 25.25 in inside, matching its 7.5 cu ft rating. With a 12 cfm two-stage pump it reaches 29 inHg in about ten minutes and bottoms out below 500 microns. It draws 1960W at 120V and ships with a detachable NEMA 5-20 cord, so it wants a dedicated 20A circuit. The cabinet is 35 x 33 x 34.5 in and weighs 430 lb. A tempered-glass window with four LED strips shows every shelf at once.

Placing a Large Vacuum Degassing Oven in the Lab

This vacuum degassing oven is a floor unit, so plan its spot before the freight truck shows up. It needs clearance at the door swing, a level floor and the pump close enough for a short vacuum line. Slabs go onto parchment over the heated plates, vacuum comes down first, and heat follows once the initial bubbling settles. At about a gram of extract per square inch, a fully loaded rack holds a little over two kilograms per cycle. That is the scale where staggered runs make sense, loading fresh material onto one shelf while others finish. The glycerin-filled gauge reads in both inHg and bar, which keeps logs consistent between operators. All the hardware is metal, down to the door handle, because this is equipment that gets opened dozens of times a week. The real trade-off is infrastructure. A dedicated circuit, a stout pump and a pallet jack for delivery are part of the cost of owning one. It is also more chamber than a lab running small R&D batches will ever fill, so the cost per run only makes sense at volume.

Key Features

• Five Direct-Heat Shelves: Conductive heat into each tray shortens purge time and keeps slabs at an even temperature across the rack.
• Production Tray Area: Over two thousand square inches of shelf space lets a lab purge a full day's extraction in one load.
• ETL Lab Certification: The ETL mark covers the electrical system, which is what inspectors check first in a licensed facility.
• Fast Heat-Up: A short preheat leaves more of the shift for actual purging instead of waiting on the oven.
• 120V, 20A Power: Single-phase power with a NEMA 5-20 cord avoids a 240V install in most buildings.
• Dual-Unit Vacuum Gauge: The glycerin-filled gauge reads inHg and bar, so readings stay steady and easy to log.
• All-Metal Hardware: Metal handles and fittings hold up to the constant opening and closing of a production schedule.

Technical Specifications