Division 3.4
United Kingdom
Electrically heated isothermal oven (± 2 oC) properly ventilated and ensuring rapid temperature regulationf1.
Annotations
Footnotes
- f1
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For the drying of cereals, flour, groats and meal, the oven must have a thermal capacity such that, when pre-set at 131 oC, it will return to that temperature in less than 45 minutes after the maximum number of test samples have been placed inside to dry simultaneously. Ventilation must be such that, when as many samples of common wheat as it can contain are dried for two hours, the results differ from those obtained after four hours of drying by less than 0,15 %.