There is a reason to distinguish the type of oven but the terms are used
loosely and so cause confusion.
"Convection" is used to describe in nature to describe the natural circulation
of heat and can be of "natural" gravity convection in which heat rises, or
forced in which some kind of external force spreads the heat "faster" Ie, wind.
Strictly speaking a "Convection Oven" is one that uses a fan to distribute the
heat. That is opposed to Conventional Ovens that do not use fans and rely on
gravity to distribute heat (heat rises, setting up convection currents).
However, if you look at equipment catalogs you will see terms like "Gravity
Convection" and "Forced Air" to distinguish between ovens without and with fans
respectively.
Most ovens in use are "gravity-convection" ovens that rely on the natural rise
of heated air to circulate the heat. They don' t use fans.
In contrast is the forced-air convection oven that uses a fan to circulate air
and ensure even heating throughout the oven. Forced air can heat/dry a sample
faster if the fan is set to circulate air at a faster rate than would happen by
natural convection.
So, the moral of the story is to read the description of the oven to find out
exactly what kind of oven it really is!
Tim Morken
UCSF Pathology
-Original Message-
From: histonet-boun...@lists.utsouthwestern.edu
[mailto:histonet-boun...@lists.utsouthwestern.edu] On Behalf Of Rene J Buesa
Sent: Monday, January 28, 2013 10:06 AM
To: Natalie Nagy; histonet@lists.utsouthwestern.edu
Subject: Re: [Histonet] Question about slide drying/ convection ovens
Natalia:
I just cannot understand the concept of "gravity" convection oven because if
you say "gravity" by definition that will mean that the heat will work by
gravity and any heated air goes, also by definition, against gravity because
any heat air will go UP and not down, hence the "hot air balloons".
Probably the title is just a "catchy" but wrongly selected sales mimic,
something "new and different".
Other than that, and going to your question, no I have never used such an oven.
Ovens are of the convection type and in all of them the heating elements are at
the bottom and the heated air goes UP.
René J.
From: Natalie Nagy
To: histonet@lists.utsouthwestern.edu
Sent: Monday, January 28, 2013 12:40 PM
Subject: [Histonet] Question about slide drying/ convection ovens
Hi everyone,
Just have a quick question for all of you out there in
histo-land. Have you ever bought or worked with a gravity convection oven (the
thermo shandon 20GC), for drying of slides?? If so..how was it? Did it properly
dry all of your slides, did it keep temp?? I am thinking about buying one, and
wanted some opinions. Or do you all prefer a real forced air slide drying oven?
Thanks in advance,
Natalie Nagy (HT)ASCP
Histology Supervisor
Holyoke Medical Center
Holyoke, MA.
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