[Histonet] RE: Histonet Digest, Vol 64, Issue 17

[Stancel, Barbara]

Kris, 
If you want to melt paraffin for changing the processor, etc. you might
think about getting a paraffin dispenser and a separate slide dryer.

We have lab heat issues in the summer. We got rid of the incubator that
melted our paraffin and got a Paraffin dispenser (TBS cat # PD-120). It
holds 6.25 gal of paraffin at whatever temp we want. It takes about 3-6
hrs to completely melt or we turn it on the night before to use the next
morn. It has a coffee pot type spigot for dispensing. It took us a while
to get used to not having liquid paraffin at any time we want, but the
benefit was an extra 2-3 degrees of cool air during our hot summer
months.

We have dedicated slide dryers. One is mobile and gets put on our
downdraft during the summer heat.

We even have the embedding centers with timers so we can eliminate some
of their heat. Now if we can just figure out how to keep those two
embedding centers from rising the lab temp while we are
embedding................



Barbara
Barbara Stancel, HTL(ASCP)HT
USDA, FSIS, EL, Pathology 
RRC, 950 College Station Road
Athens, Georgia 30605
706-546-3698  or  706-546-3556
barbara.stancel <@t> fsis.usda.gov


Message: 20
Date: Wed, 11 Mar 2009 09:40:18 -0400
From: "Kalleberg, Kristopher" <Kristopher.Kalleberg <@t> unilever.com>
Subject: incubator oven
	
Hi All,
 
I desperately need to get a new incubator oven for my histology lab.  It
seems as if most ovens are now convection ovens.  Since my old oven is
not convection I am just concerned that the constant air movement will
some how affect the tissue slides in the way the paraffin in melted
before the processing of the slides.  I will be using this oven for
strictly melting paraffin containers to have ready for embedding center
and for baking of slides to melt paraffin prior to processing.  Has
anyone had any concerns or issues with these new convection ovens or can
they recommend a decent oven to buy.  it just needs to be a medium sized
oven.  
Thanks in  advance.
 
Kris kalleberg
kristopher.kalleberg <@t> unilever.com