AIR-OVEN AGING AND OIL RESISTANCE
Multiple un-aged samples that are tubular or have been die-cut to specified length are prepared and then placed within mechanical air-convection oven. If specimens are to be chemically tested, they must be fully submerged. The oven temperature is elevated to the required level for the specified period of time. Upon aging completion, the samples are removed and allowed to relax under an ambient environment for the appropriate time interval. The sample is then subjected to being vertically pulled at a specified rate of speed in which the process is initiated and controlled remotely. The test has been completed once the specimen breaks. Test results are compared to standard requirements electronically to avoid potential error and ensure accuracy.
Industry Regulatory Standards