{"id":1312,"date":"2017-09-08T15:12:00","date_gmt":"2017-09-08T15:12:00","guid":{"rendered":"http:\/\/www.IpsenHarold.com\/?p=1312"},"modified":"2026-03-11T17:34:37","modified_gmt":"2026-03-11T17:34:37","slug":"4-common-cooling-methods","status":"publish","type":"knowledge-center","link":"https:\/\/ipsenglobal.com\/fr\/knowledge-center\/4-common-cooling-methods\/","title":{"rendered":"Ask the Expert : Quelle m\u00e9thode de refroidissement dois-je utiliser ?"},"content":{"rendered":"<p>Lorsqu'il s'agit de syst\u00e8mes de traitement thermique sous vide, il existe une vari\u00e9t\u00e9 de m\u00e9thodes possibles pour refroidir le four et la charge de travail. Ces m\u00e9thodes de refroidissement sont souvent dict\u00e9es par le type de pi\u00e8ce, la g\u00e9om\u00e9trie et les sp\u00e9cifications exactes, ainsi que par les exigences de l'utilisateur final en mati\u00e8re de refroidissement.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Qu'est-ce que le refroidissement sous vide ?<\/h3>\n\n\n\n<p>Consid\u00e9r\u00e9e comme la m\u00e9thode de refroidissement la plus lente, elle consiste \u00e0 \u00e9vacuer la chaleur du four alors que les vannes de vide restent ouvertes. Le four se refroidit ensuite sans gaz de remblayage ni utilisation du ventilateur de recirculation. Cette m\u00e9thode repose \u00e9galement sur le potentiel de perte de chaleur sp\u00e9cifique de la zone chaude pour le refroidissement.<\/p>\n\n\n\n<p><em>Avec cette m\u00e9thode, si un four vide \u00e9tait refroidi sous vide \u00e0 partir de 1 315 \u00b0C, il lui faudrait environ 14 heures pour atteindre les temp\u00e9ratures ambiantes.<\/em><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Qu'est-ce que le refroidissement par pression partielle ?<\/h3>\n\n\n\n<p>Cette m\u00e9thode est similaire au refroidissement sous vide, mais utilise une petite quantit\u00e9 de gaz inerte de l'ordre du micron pour aider \u00e0 annuler les caract\u00e9ristiques d'isolation de la zone chaude, ce qui permet un refroidissement l\u00e9g\u00e8rement plus rapide que le refroidissement sous vide seul.<\/p>\n\n\n\n<p><em>Avec cette m\u00e9thode, si un four vide est refroidi par pression partielle \u00e0 1 000-2 000 microns \u00e0 partir de 2 400 \u00b0F (1 315 \u00b0C), il lui faudra environ 11 heures pour atteindre les temp\u00e9ratures ambiantes.<\/em><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Qu'est-ce que le refroidissement statique ?<\/h3>\n\n\n\n<p>Avec cette m\u00e9thode, les vannes \u00e0 vide se ferment et le four se remplit de gaz inerte \u00e0 une pression pr\u00e9d\u00e9termin\u00e9e, allant de -5 pouces de mercure (inHg) jusqu'\u00e0 16 bars, en fonction des capacit\u00e9s de conception du four. La vanne de remplissage s'ouvre et se ferme pour maintenir le niveau de pression souhait\u00e9 dans le four pendant le cycle de refroidissement. Ce mode de refroidissement n'utilise pas le ventilateur de recirculation, mais la pr\u00e9sence accrue de gaz inerte annule les caract\u00e9ristiques d'isolation de la zone chaude, ce qui augmente consid\u00e9rablement le taux de refroidissement par perte de chaleur par convection.<\/p>\n\n\n\n<p><em>Avec cette m\u00e9thode, si un four vide devait \u00eatre refroidi statiquement \u00e0 partir de 1 315 \u00b0C, il lui faudrait environ 6 heures pour atteindre les temp\u00e9ratures ambiantes.<\/em><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Qu'est-ce que le refroidissement forc\u00e9 (par ventilateur) ?<\/h3>\n\n\n\n<p>Il s'agit de la m\u00e9thode de refroidissement la plus rapide. Elle commence par la fermeture des vannes de vide et le remplissage du four avec du gaz inerte jusqu'\u00e0 un niveau pr\u00e9d\u00e9termin\u00e9 (n\u00e9gatif ou positif). Lorsque le four atteint -5 inHg (et la pression continue d'augmenter jusqu'\u00e0 ce que le point de consigne sp\u00e9cifique soit atteint), le ventilateur de recirculation se met en marche pour refroidir la charge de travail et le four en d\u00e9pla\u00e7ant le gaz chaud \u00e0 travers un \u00e9changeur de chaleur refroidi \u00e0 l'eau. Comme pour le refroidissement statique, la vanne de remplissage s'ouvre et se ferme pour maintenir le niveau de pression souhait\u00e9 dans le four pendant le cycle de refroidissement.<\/p>\n\n\n\n<p><em>Avec cette m\u00e9thode, si un four vide devait \u00eatre refroidi de mani\u00e8re forc\u00e9e \u00e0 partir de 1 315 \u00b0C (2 400 \u00b0F), il lui faudrait environ 2 heures pour atteindre les temp\u00e9ratures ambiantes.<\/em><\/p>\n\n\n\n<hr class=\"wp-block-separator has-css-opacity\"\/>\n\n\n\n<p class=\"has-text-align-left\">Pour d'autres conseils utiles, consultez notre&nbsp;<a href=\"https:\/\/ipsenglobal.com\/fr\/category\/ask-the-expert\/\" target=\"_blank\" rel=\"noreferrer noopener\">Page \"Demandez \u00e0 l'expert<\/a>.<\/p>\n\n\n\n<h5 class=\"wp-block-heading\">Vous avez une question technique concernant le traitement thermique ou le fonctionnement et l'entretien des fours \u00e0 vide ?<\/h5>\n\n\n\n<div style=\"height:15px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n    <section id=\"button-block_c59e78c53fecce165e7e744284788780\"\n        class=\"button-custom-block d-block d-lg-inline-block mx-auto me-lg-5 mb-4\">\n        <a class=\"btn btn-outline-secondary\" href=\"https:\/\/ipsenglobal.com\/fr\/connect-with-an-expert\/\" target=\"_blank\">\n            Contacter un expert Ipsen        <\/a>\n    <\/section>\n\n\n\n<p class=\"has-text-align-left\"><\/p>","protected":false},"excerpt":{"rendered":"<p>Lorsqu'il s'agit de syst\u00e8mes de traitement thermique sous vide, plusieurs m\u00e9thodes peuvent \u00eatre utilis\u00e9es pour refroidir le four et la charge de travail. Ces m\u00e9thodes de refroidissement sont souvent<\/p>","protected":false},"author":7,"featured_media":1321,"menu_order":0,"template":"","meta":{"_acf_changed":false,"_tec_requires_first_save":true,"_searchwp_excluded":"","_kad_blocks_custom_css":"","_kad_blocks_head_custom_js":"","_kad_blocks_body_custom_js":"","_kad_blocks_footer_custom_js":"","_price":"","_stock":"","_tribe_ticket_header":"","_tribe_default_ticket_provider":"","_tribe_ticket_capacity":"0","_ticket_start_date":"","_ticket_end_date":"","_tribe_ticket_show_description":"","_tribe_ticket_show_not_going":false,"_tribe_ticket_use_global_stock":"","_tribe_ticket_global_stock_level":"","_global_stock_mode":"","_global_stock_cap":"","_tribe_rsvp_for_event":"","_tribe_ticket_going_count":"","_tribe_ticket_not_going_count":"","_tribe_tickets_list":"[]","_tribe_ticket_has_attendee_info_fields":false,"_EventAllDay":false,"_EventTimezone":"","_EventStartDate":"","_EventEndDate":"","_EventStartDateUTC":"","_EventEndDateUTC":"","_EventShowMap":false,"_EventShowMapLink":false,"_EventURL":"","_EventCost":"","_EventCostDescription":"","_EventCurrencySymbol":"","_EventCurrencyCode":"","_EventCurrencyPosition":"","_EventDateTimeSeparator":"","_EventTimeRangeSeparator":"","_EventOrganizerID":[],"_EventVenueID":[],"_OrganizerEmail":"","_OrganizerPhone":"","_OrganizerWebsite":"","_VenueAddress":"","_VenueCity":"","_VenueCountry":"","_VenueProvince":"","_VenueState":"","_VenueZip":"","_VenuePhone":"","_VenueURL":"","_VenueStateProvince":"","_VenueLat":"","_VenueLng":"","_VenueShowMap":false,"_VenueShowMapLink":false,"_tribe_blocks_recurrence_rules":"","_tribe_blocks_recurrence_description":"","_tribe_blocks_recurrence_exclusions":"","_ecp_custom_2":"","footnotes":""},"categories":[112],"tags":[569,75],"class_list":["post-1312","knowledge-center","type-knowledge-center","status-publish","has-post-thumbnail","hentry","category-ask-the-expert","tag-cooling-methods","tag-vacuum-furnace"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Ask the Expert: What Cooling Method Should I Use? 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