Experiences in Transferring Recipes from an Eight Zone Reflow Oven to A Ten Zone Oven - Unexpected SavingsAuthor: Fred Dimock
Company: BTU International, Inc.
Date Published: 10/24/2010 Conference: SMTA International
A contract manufacturer had developed a large number of recipes for his 8 zone ovens over many years and he needed a way to convert them to new ten zone ovens with a minimum of downtime, cost, and risk. Although the safest method would have been to profile each product, it was impossible because of the large number of products and production demands. Initial discussions suggested that the focus should be on the current products with the highest demand, but the list quickly got too large for individual profiling, thus the procedures outlined in this presentation were developed. As the program progressed, it became apparent that there were unexpected savings.
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