Airflow, airflow, airflow” is to the world of ovens what “location, location, location” is to real estate. Temperature uniformity in ovens is something that is often assumed, but it needs to be checked on a routine basis. One of the most common problems witnessed in the field by the knowledgeable observer is the number of older ovens (some dating back over 60 years) and ovens in terrible shape still being used in critical applications. Many times ovens are overloaded or restrictions on uniform temperature areas ignored. How do we do it right? Let’s learn more.