Comparison of two vertical condensation obturation techniques: Touch 'n Heat modified and System B

Abstract

Aim: The aims of this study were firstly to compare the area of canal occupied by gutta-percha, sealer or voids using the System B heating device with that obtained by a modified vertical condensation technique using the Touch ’n Heat; and secondly to compare the temperature changes at the root canal wall and external root surface during obturation with the above techniques.

Methodology: Forty-five resin blocks, each with a standardized, simulated, prepared main root canal and five lateral canals, were assigned to three equal experimental groups. The canals were obturated using either the System B technique at two different temperature settings, or vertical condensation with a Touch ’n Heat instrument as the heat source. A heat transfer model was used to simultaneously record internal and external root surface temperature elevations duringobturation by the three techniques. Data were analysed using unpaired Student's t-test and Mann–Whitney U-test.

Results: Both obturation techniques produced root fillings consisting of over 90% gutta-percha at most levels, although the percentages of sealer and voids 2–3 mm from the working length following System B obturation were higher than those found following modified vertical condensation. Modified vertical condensation resulted in more gutta-percha in lateral canals. Obturation was accomplished more quickly using the System B, and temperature elevations produced during obturation with the System B were significantly less (P 0.001) than with vertical condensation. An elevation of external root surface temperature by more than 108C occurred during vertical condensation.

Conclusions: The results suggest that the System B may produce an acceptable obturation and that the use of a Touch ’n Heat source during vertical condensation may result in damage to the periodontium.