An American National Standard

Designation: D 5423 – 93 (Reapproved 1999)

Standard Specification for

Forced-Convection Laboratory Ovens for Evaluation of
Electrical Insulation1
This standard is issued under the fixed designation D 5423; the number immediately following the designation indicates the year of
original adoption or, in the case of revision, the year of last revision. A number in parentheses indicates the year of last reapproval. A
superscript epsilon (e) indicates an editorial change since the last revision or reapproval.

1. Scope Thermal Endurance Properties of Electrical Insulating

1.1 This specification covers forced-convection ventilated Materials, Part 4—Aging Ovens, Section 1—Single-
electrically-heated ovens, operating over all or part of the Chamber Ovens4
temperature range from 20°C above the ambient temperature to
3. Terminology
500°C, and used for thermal endurance evaluation of electrical
insulating materials. 3.1 Definitions of Terms Specific to This Standard:
1.2 The specification requirements for Type I ovens are 3.1.1 rate of ventilation, n—the number of air changes per
based on IEC Publication 216-4-1, and are technically identical hour in the oven chamber.
to it. The requirements for Type II ovens are essentially 3.1.2 set temperature, n—the average of all of the measured
identical to the requirements of Specification D 2436. This temperatures within the oven, averaged over the period of any
specification and an associated test method, D5374, have cyclic temperature variation that may occur.
replaced Specification D 2436. 3.1.2.1 Discussion—This is the actual operating tempera-
1.3 While the ovens covered by this specification are ture of the oven.
intended primarily for thermal endurance evaluation, they can 3.1.3 temperature fluctuation, n—temperature differences at
also be used wherever their characteristics make them suitable one point in the oven over a period of time.
for other applications. 3.1.3.1 Discussion—This property depends upon the sensi-
1.4 This specification does not address safety aspects. If it is tivity and type (on/off or proportional) of control used and the
anticipated that oven contents or the location in which the oven heater mass in relation to surface area.
is to be installed may create a hazard, the purchaser should 3.1.4 temperature gradient, n—the maximum temperature
determine and specify what additional requirements are difference at one time between different points in the oven
needed. chamber.
3.1.4.1 Discussion—This property depends on such factors
2. Referenced Documents as uniformity of heater temperature, heater distribution about
2.1 ASTM Standards: the oven, and air flow patterns within the oven.
D 2436 Specification for Forced-Convection Laboratory 3.1.5 temperature variation, n—temperature differences
Ovens for Electrical Insulation2 with time and location due to the combination of temperature
D 5374 Test Methods for Forced-Convection Laboratory gradient and temperature fluctuation.
Ovens for Evaluation of Electrical Insulation3 3.1.6 thermal lag time, n—the time required for a defined
2.2 Other Document: specimen to reach a specified temperature (or range of tem-
IEC Publication 216-4-1 Guide for the Determination of perature).
3.1.6.1 Discussion—This property is largely dependent
upon the rate of air circulation within the oven. In IEC 216-4-1,
1
this term is called“ time constant.”
This specification is under the jurisdiction of ASTM Committee D-9 on
Electrical and Electronic Insulating Materials and is the direct responsibility of
3.1.7 time constant, n—See thermal lag time.
Subcommittee D09.17 on Thermal Characteristics.
Current edition approved Sept. 15, 1993. Published November 1993.
2 4
Discontinued; see 1993 Annual Book of ASTM Standards, Vol 10.01. Available from American National Standards Institute, 11 West 42nd St., 13th
3
Annual Book of ASTM Standards, Vol 10.02. Floor, New York, NY 10036.

Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.

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 D 5423
4. Classification 7.2 The interior of the oven shall be constructed of suitable
4.1 Type I—Ovens with rate of ventilation of 5 to 20 air corrosion-resistant, non-absorbent material, so fabricated that
changes per hour. any joints are leak-proof and not subject to corrosion, and so
4.2 Type II—Ovens with rate of ventilation of 100 to 200 air that the interior surfaces shall be easy to clean.
changes per hour. 7.3 The door(s) shall be fitted with hinges and latches which
will provide sufficient pressure for an effective seal between
5. Test Methods the interior of the oven and the external atmosphere, using a
5.1 Determine the properties specified in Section 6 using gasket, if necessary.
Test Methods D 5374. 7.4 The oven shall have provisions for automatically
6. Performance Requirements switching off the heaters when the actual oven temperature
substantially exceeds the set temperature.
6.1 Rate of Ventilation—The rate of ventilation at 100°C
7.5 Ports for admitting and exhausting air shall be provided,
and at the maximum temperature at which the oven may be
with fittings for attaching conduits for exhaust air. When
used shall be:
specified, provisions shall be made for supplying inlet air or
6.1.1 For Type I ovens, 5 to 20 air changes per hour,
other gases from a controlled source.
6.1.2 For Type II ovens, 100 to 200 air changes per hour.
7.6 Dampers for adjusting the rate of ventilation and the air
NOTE 1—Past experience in the United States has been to specify 100 circulation shall be provided to enable compliance with other
to 200 air changes per hour, as required for Type II ovens. However, requirements of this specification.
international practice, as defined in IEC Publication 216-4-1, has been to
use the lower rate of ventilation, which is specified for Type I ovens.
8. Certification
6.2 Set Temperature—The set temperature, measured over a
five-day test period, shall not vary by more than the values 8.1 For each oven furnished under this specification, the
given in Table 1. purchaser shall be furnished certification that ovens of exactly
6.3 Temperature Variation—The temperature shall not ex- the same design have been tested in accordance with this
ceed that given in Table 1 for any test temperature. specification and Test Methods D 5374, and that the require-
ments have been met.
NOTE 2—Some test standards may require closer control of temperature 8.2 Where specified, the purchaser shall be furnished with
variation or of set temperature. In such cases, reduction of the variations
results of tests on the ovens furnished. In such cases, the
specified in Table 1 may be subject to agreement between purchaser and
manufacturer. positions of the dampers during the tests shall be clearly
marked.
6.4 Thermal Lag Time—The thermal lag time, measured
with the oven operating at a temperature of 200 6 5°C, shall 9. Product Marking
not exceed 660 s.
9.1 The following information shall be attached to each
7. Construction Requirements oven furnished under this specification:
7.1 The oven shall be soundly constructed of suitable 9.1.1 Name of manufacturer and model number of the oven,
materials and all electrical and mechanical fittings shall be 9.1.2 Purchase order or contract number,
readily accessible for inspection, maintenance, and replace- 9.1.3 Supply voltage, current, and power consumption,
ment purposes. 9.1.4 Maximum continuous operating temperature,
TABLE 1 Temperature Requirements 9.1.5 Internal dimensions,
Variation in Set 9.1.6 External dimensions, and
Set Temperature Temperature Variation
Temperature, 6°C, 9.1.7 Weight.
Range °C °C, max
max
#80 4 2
>80 to #180 5 2.5
10. Keywords
>180 to # 300 6 3 10.1 forced-convection; ovens; set temperature; temperature
>300 to # 400 8 4
>400 to # 500 10 5 fluctuation; temperature gradient; thermal endurance evalua-
tion; thermal lag time; ventilated; ventilation rate

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 D 5423
APPENDIXES

(Nonmandatory Information)

X1. IN-SERVICE MONITORING BY THE USER

X1.1 Regular periodic tests of the oven are necessary in X1.3 The values to be determined according to Test
order to ensure that the oven retains its original characteristics Methods D 5374 should include at least the following:
in service. For ovens in continuous use, these tests should be X1.3.1 The set temperature,
conducted twice a year. It is good practice to make these tests X1.3.2 The temperature variation at the set temperature, and
before beginning aging tests at a different temperature. X1.3.3 The temperature fluctuation at the center of the oven
chamber over a 24 h period.
X1.2 These tests are aimed at measuring the set tempera-
ture and temperature variations at the planned aging tempera- X1.4 The set temperature measured and reported in X1.3
ture. If possible, tests should be repeated with the oven loaded should be recorded as the aging temperature. The temperature
with specimens. variation should be within the limits given in Table 1.

X2. OVEN LOADING

X2.1 The air circulation within a forced-convection oven may be a tendency for plasticizers to be stripped more rapidly
should be considered when loading specimens into the oven from specimens in the laminar flow regions because of higher
chamber. Forced-convection ovens are designed to provide air velocity across the surface of the specimens.
uniform air temperature throughout the test chamber. This
uniformity of air temperature is achieved by using baffles, or X2.4 For maximum reproducibility of test results, speci-
different sizes of holes, or both at the air inlet and outlet to and mens should be placed in the turbulent air flow region. In an
from the chamber. empty oven chamber, the turbulent flow region occupies the
inner half of the chamber volume. This region increases
X2.2 The air flow within an oven is almost laminar at the somewhat with loading, depending upon specimen geometry
air inlet and outlet and near the walls of the test chamber. The and positioning. In any case, placement of specimens near the
air is turbulent within the center of the chamber. inlet or outlet ports should be avoided, because of the laminar
air flow.
X2.3 It has been noted that specimens positioned in the
laminar air flow regions age faster than those in the turbulent X2.5 The temperature variation in a loaded oven may differ
region. The reason for this phenomenon is not understood, but significantly from that measured in an empty oven. Therefore,
it has been observed that the leading edges of flat specimens the recommendation in X1.2 to make tests on a loaded oven,
are a degree or two hotter than the trailing edge. There also particularly with heavy loading, should be observed.

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