| ID |
Date |
Author |
Subject |
|
89
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Mon Sep 27 21:33:50 2021 |
CB (remotely) | CARME baking status -7 |
Current temperature ~87 C, increasing
See plot and screen attached.
Thermocouple on CARME foot side (1-4) may have come loose judging from sudden jump in temperature at 14:30?
Improvement to blanket seem to have significant effect.
Current pressure ~3.5E-8 increasing
See
https://uoe-my.sharepoint.com/:x:/g/personal/cbruno2_ed_ac_uk/EVbsVOubNHRLj0PKiFIvd00BClMJ6WSJ1UDAyLA2F3R4jA?rtime=OK4kVZKB2Ug
http://web-docs.gsi.de/~lestinsk/vacplot.php |
| Attachment 1: Temps.png
|
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| Attachment 2: Screen.png
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86
|
Mon Sep 27 06:42:45 2021 |
RSS JM | CARME baking status -6 |
Current temperature ~102 C. Was set in the manual mode since last evening 18:54.
See plot and screen attached.
Current pressure 3.62E-7
See
https://uoe-my.sharepoint.com/:x:/g/personal/cbruno2_ed_ac_uk/EVbsVOubNHRLj0PKiFIvd00BClMJ6WSJ1UDAyLA2F3R4jA?rtime=OK4kVZKB2Ug
http://web-docs.gsi.de/~lestinsk/vacplot.php |
| Attachment 1: Screenshot_from_2021-09-27_07-41-06.png
|
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| Attachment 2: Screenshot_from_2021-09-27_07-41-39.png
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84
|
Sun Sep 26 07:41:00 2021 |
CB (remotely) | CARME baking status -4 |
Current temperature ~87C
See plot and screen attached.
Note Baking code restarted yesterday evening.
Current pressure 2.1E-7 increasing
See
https://uoe-my.sharepoint.com/:x:/g/personal/cbruno2_ed_ac_uk/EVbsVOubNHRLj0PKiFIvd00BClMJ6WSJ1UDAyLA2F3R4jA?rtime=OK4kVZKB2Ug
http://web-docs.gsi.de/~lestinsk/vacplot.php |
| Attachment 1: Temps.png
|
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| Attachment 2: Screen.png
|
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83
|
Sat Sep 25 19:01:50 2021 |
CB (remotely) | CARME baking status -3 |
Baking automatically stopped due to negative gradient in on thermocouple for 10 minutes straight.
Not surprising giving we were baking at full power bu making little progress. We should have switched to manual
mode.
Switched to manual mode for now at 60 C to recover temperature without excessive gradients.
Will restart automatic mode later today. Should be back to full power tomorrow morning.
EDIT
21:42 CET - Temperature stabilised. Restarted automatic mode. |
| Attachment 1: Temps.PNG
|
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106
|
Mon Oct 4 20:30:46 2021 |
RSS JM CB (remotely) | CARME baking status -21 |
Current temperature ~95 C (on manual mode)
See plot and screen attached.
Current pressure 2.86E-10
See
https://uoe-my.sharepoint.com/:x:/g/personal/cbruno2_ed_ac_uk/EVbsVOubNHRLj0PKiFIvd00BClMJ6WSJ1UDAyLA2F3R4jA?rtime=OK4kVZKB2Ug
http://web-docs.gsi.de/~lestinsk/vacplot.php |
| Attachment 1: Screenshot_from_2021-10-04_21-28-28.png
|
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| Attachment 2: Screenshot_from_2021-10-04_21-29-37.png
|
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104
|
Mon Oct 4 06:34:58 2021 |
RSS JM CB (remotely) | CARME baking status -20 |
Current temperature ~110 C (on manual mode)
See plot and screen attached.
Current pressure 3.20E-8
See
https://uoe-my.sharepoint.com/:x:/g/personal/cbruno2_ed_ac_uk/EVbsVOubNHRLj0PKiFIvd00BClMJ6WSJ1UDAyLA2F3R4jA?rtime=OK4kVZKB2Ug
http://web-docs.gsi.de/~lestinsk/vacplot.php |
| Attachment 1: Screenshot_from_2021-10-04_07-33-14.png
|
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| Attachment 2: Screenshot_from_2021-10-04_07-34-14.png
|
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82
|
Sat Sep 25 07:23:06 2021 |
CB (remotely) | CARME baking status -2 |
Current temperature ~90 C
However note setpoint is at 102 C. It appears we are baking at full power, but too many heat losses?
Temperature gradient still increasing. May just be a matter of time.
See plots attached
Current pressure ~ 1.9E-6 mbar decreasing
See
https://uoe-my.sharepoint.com/:x:/g/personal/cbruno2_ed_ac_uk/EVbsVOubNHRLj0PKiFIvd00BClMJ6WSJ1UDAyLA2F3R4jA?rtime=OK4kVZKB2Ug
and
http://web-docs.gsi.de/~lestinsk/vacplot.php |
| Attachment 1: temp_plot.png
|
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| Attachment 2: temps.png
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103
|
Sun Oct 3 08:36:01 2021 |
RSS JM CB (remotely) | CARME baking status -19 |
08:36
Current temperature ~132 C (on manual mode RE72-1: 132 C, RE72-2: 130 C)
See plot and screen attached.
Current pressure 1.41E-7
19:42
Temperature is being slowly reduced (<10C/h) to ~100C in order to activate NEG pumps Monday morning.
Current pressure ~1.2E-7 and will begin to drop.
23:20
Temperature set point 110C.
Current pressure ~5E-8
See
https://uoe-my.sharepoint.com/:x:/g/personal/cbruno2_ed_ac_uk/EVbsVOubNHRLj0PKiFIvd00BClMJ6WSJ1UDAyLA2F3R4jA?rtime=OK4kVZKB2Ug
http://web-docs.gsi.de/~lestinsk/vacplot.php |
| Attachment 1: Screenshot_from_2021-10-03_09-33-30.png
|
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| Attachment 2: Screenshot_from_2021-10-03_09-34-24.png
|
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102
|
Sat Oct 2 22:14:14 2021 |
RSS JM CB (remotely) | CARME baking status -18 |
Current temperature ~132 C (on manual mode RE72-1: 132 C, RE72-2: 130 C)
See plot and screen attached.
Current pressure 1.60E-7
See
https://uoe-my.sharepoint.com/:x:/g/personal/cbruno2_ed_ac_uk/EVbsVOubNHRLj0PKiFIvd00BClMJ6WSJ1UDAyLA2F3R4jA?rtime=OK4kVZKB2Ug
http://web-docs.gsi.de/~lestinsk/vacplot.php |
| Attachment 1: Screenshot_from_2021-10-02_23-12-09.png
|
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| Attachment 2: Screenshot_from_2021-10-02_23-13-16.png
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101
|
Sat Oct 2 08:26:49 2021 |
RSS JM CB (remotely) | CARME baking status -17 |
Current temperature ~132 C (on manual mode RE72-1: 132 C, RE72-2: 130 C)
See plot and screen attached.
Current pressure 1.73E-7
See
https://uoe-my.sharepoint.com/:x:/g/personal/cbruno2_ed_ac_uk/EVbsVOubNHRLj0PKiFIvd00BClMJ6WSJ1UDAyLA2F3R4jA?rtime=OK4kVZKB2Ug
http://web-docs.gsi.de/~lestinsk/vacplot.php |
| Attachment 1: Screenshot_from_2021-10-02_09-25-40.png
|
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| Attachment 2: Screenshot_from_2021-10-02_09-24-44.png
|
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100
|
Fri Oct 1 21:47:51 2021 |
CB (remotely) | CARME baking status -16 |
Current temperature ~132 C (on manual mode RE72-1: 132 C, RE72-2: 130 C)
See plot and screen attached.
Current pressure 2.03E-7
See
https://uoe-my.sharepoint.com/:x:/g/personal/cbruno2_ed_ac_uk/EVbsVOubNHRLj0PKiFIvd00BClMJ6WSJ1UDAyLA2F3R4jA?rtime=OK4kVZKB2Ug
http://web-docs.gsi.de/~lestinsk/vacplot.php |
| Attachment 1: screen.png
|
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| Attachment 2: Temps.png
|
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99
|
Fri Oct 1 07:17:46 2021 |
RSS JM | CARME baking status -15 |
Current temperature ~132 C (on manual mode RE72-1: 132 C, RE72-2: 130 C)
See plot and screen attached.
Current pressure ~2.30E-7 mbar
See
https://uoe-my.sharepoint.com/:x:/g/personal/cbruno2_ed_ac_uk/EVbsVOubNHRLj0PKiFIvd00BClMJ6WSJ1UDAyLA2F3R4jA?rtime=OK4kVZKB2Ug
http://web-docs.gsi.de/~lestinsk/vacplot.php |
| Attachment 1: Screenshot_from_2021-10-01_08-17-02.png
|
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| Attachment 2: Screenshot_from_2021-10-01_08-16-41.png
|
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98
|
Thu Sep 30 18:16:52 2021 |
RSS JM | CARME baking status -14 |
Current temperature ~132 C (on manual mode RE72-1: 132 C, RE72-2: 130 C)
See plot and screen attached.
Current pressure ~3.30E-7 mbar
See
https://uoe-my.sharepoint.com/:x:/g/personal/cbruno2_ed_ac_uk/EVbsVOubNHRLj0PKiFIvd00BClMJ6WSJ1UDAyLA2F3R4jA?rtime=OK4kVZKB2Ug
http://web-docs.gsi.de/~lestinsk/vacplot.php |
| Attachment 1: Screenshot_from_2021-09-30_19-18-44.png
|
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| Attachment 2: Screenshot_from_2021-09-30_19-18-08.png
|
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97
|
Thu Sep 30 06:29:39 2021 |
RSS JM | CARME baking status -13 |
Current temperature ~130 C (on manual mode)
See plot and screen attached.
Current pressure ~4.07E-7 mbar
See
https://uoe-my.sharepoint.com/:x:/g/personal/cbruno2_ed_ac_uk/EVbsVOubNHRLj0PKiFIvd00BClMJ6WSJ1UDAyLA2F3R4jA?rtime=OK4kVZKB2Ug
http://web-docs.gsi.de/~lestinsk/vacplot.php |
| Attachment 1: Screenshot_from_2021-09-30_07-29-02.png
|
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| Attachment 2: Screenshot_from_2021-09-30_07-28-09.png
|
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96
|
Wed Sep 29 15:34:07 2021 |
RSS JM | CARME baking status -12 |
Current temperature ~130 C (on manual mode)
See plot and screen attached.
Current pressure ~4.51E-7 mbar
See
https://uoe-my.sharepoint.com/:x:/g/personal/cbruno2_ed_ac_uk/EVbsVOubNHRLj0PKiFIvd00BClMJ6WSJ1UDAyLA2F3R4jA?rtime=OK4kVZKB2Ug
http://web-docs.gsi.de/~lestinsk/vacplot.php |
| Attachment 1: Screenshot_from_2021-09-29_16-32-50.png
|
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| Attachment 2: Screenshot_from_2021-09-29_16-31-48.png
|
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93
|
Wed Sep 29 06:49:41 2021 |
RSS JM | CARME baking status -11 |
Current temperature ~130 C (on manual mode)
See plot and screen attached.
Current pressure ~6.08E-7 mbar
See
https://uoe-my.sharepoint.com/:x:/g/personal/cbruno2_ed_ac_uk/EVbsVOubNHRLj0PKiFIvd00BClMJ6WSJ1UDAyLA2F3R4jA?rtime=OK4kVZKB2Ug
http://web-docs.gsi.de/~lestinsk/vacplot.php |
| Attachment 1: Screenshot_from_2021-09-29_07-48-03.png
|
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| Attachment 2: Screenshot_from_2021-09-29_07-48-36.png
|
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92
|
Tue Sep 28 18:53:13 2021 |
RSS JM | CARME baking status -10 |
Current temperature ~130 C (on manual mode)
See plot and screen attached.
Current pressure ~9.98E-7 mbar
See
https://uoe-my.sharepoint.com/:x:/g/personal/cbruno2_ed_ac_uk/EVbsVOubNHRLj0PKiFIvd00BClMJ6WSJ1UDAyLA2F3R4jA?rtime=OK4kVZKB2Ug
http://web-docs.gsi.de/~lestinsk/vacplot.php |
| Attachment 1: Screenshot_from_2021-09-28_19-54-16.png
|
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| Attachment 2: Screenshot_from_2021-09-28_19-51-19.png
|
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81
|
Fri Sep 24 15:36:34 2021 |
CB (remotely) | CARME baking status |
Current temperature ~64 C
See plots attached
Current pressure ~ 2.5E-6 mbar
See
https://uoe-my.sharepoint.com/:x:/g/personal/cbruno2_ed_ac_uk/EVbsVOubNHRLj0PKiFIvd00BClMJ6WSJ1UDAyLA2F3R4jA?rtime=OK4kVZKB2Ug
and
http://web-docs.gsi.de/~lestinsk/vacplot.php |
| Attachment 1: Temp.png
|
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| Attachment 2: Temps.png
|
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151
|
Thu Nov 11 11:44:58 2021 |
RSS + ML OG + CB (remotely) | CARME baking started |
With the help of OG, the baking tent was built. MG started baking around 11:30 am with a rate of 0.2 K/minute.
Heating update can be found on: https://web-docs.gsi.de/~lestinsk/baking.php (CARME temperature plot now visible as well - thanks Michael!)
where, device - 192.168.207.192 is for CARME.
Ch1: CARME chamber long tape (2 kW)
Ch2: CF100 flanges exit side
Ch3: CF100 bellows exit side
Ch5: 200 W (x3) CF 100 flanges
Ch6: 40 W CF 100 flange
Ch8: VAT 100 gate valve to ring
example: in 39:50, 39 is the temperature and 50 is the set temperature. |
| Attachment 1: IMG_5535.JPG
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| Attachment 2: IMG_5537.JPG
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| Attachment 3: IMG_5531.JPG
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| Attachment 4: IMG_5534.JPG
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| Attachment 5: IMG_5539.JPG
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17
|
Mon Sep 21 09:51:57 2020 |
JM | CARME Status |
Cooling of baking volume finished over the weekend, attached are some plots of the bakeout test. Bakeout2.png is the thermocouple profile for the entire period over the week. The heating in the first seven hours followed a nice linear rise of ~5C/hour, in the 7-40 hour period the heating rate slowed due to an issue with our octagon average limiting the increase in the temperature. The period from 40-65 hours was due to the picologger heating up to unacceptbly high temperatures which paused the heating. The octagon average and picologger problems were solved after this, with hours 65-75 showing the linear increase seen previously of ~5C/hour until the maximum temperature of the was reached. The maximum of the RE-72 controllers was 135C with the chamber average ~140C. The next 48 hours the bakeout was left to maintain its temperature, with slight day/night variations observed. During this period both heaters were on in order to maintain the temperature as can be seen in RE72_test2.png, where 1 represents the heater on and 0 the heater off (note for RE72 1 I have shifted these values to 1.5 and 0.5 respectively to better show on the same plot). The rest of the bakeout time shows the cooling of the volume in a serious of 10C and 5C steps.
Graphs for the cooling profiles of each step (5C and 10C) are attached. Keeping the chamber temperature gradient below 10C is most dependent upon the top and bottom temperatures of the chamber. The bottom of the chamber cools much faster than the top of the chamber, down to a minimum value before the heaters kick back in once the RE72 temperatures arrive at the set point. An equillibrium time is then required for the top of the chamber to cool before the next step can be implemented. The 5C steps are recommened for future cooling due to chamber gradients not exceeding the 10C limit and the shorter 'equillibrium time'. Top/Bottom_test2.png shows the difference in chamber and air temperatures between the top and bottom of the baking volume, with a large difference in the air temperature between top and bottom potentially having a significant effect on the cooling of the chamber. I hope improved insulation on the main chamber will result in less heat losses from the bottom of the baking volume and a smaller cooling gradient for the bottom of the chamber during the step down.
I have deconstructed the baking jacket on the chamber and am ready to begin moving the jacket over to the other chamber.
Pressure on the leak cart is 7.1e-7 mbar as of 09:44. |
| Attachment 1: Graphs.zip
|