Reducing Reflow Costs in a Challenging Economy
Presented at SMTA San Diego – Sept 2013 — In this presentation, Fred Dimock, Manager Process Technology, discusses 10 methods that can be used to reduce the cost of operating a reflow oven
Attacking the Real Costs of the Reflow Oven
The initial purchase prices of a reflow oven is small fraction of the overall lifetime cost of operating and maintaining the equipment. In this presentation BTU’s Fred Dimock goes through each of the elements of Cost of Ownership for the reflow oven and offers suggestions on how to improve each one. Areas covered include: changeover time, energy costs, recipe set-up, machine utilization and others.