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Integrated Heat Assisted Magnetic Recording Head: Design and Recording Demonstration

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12 Author(s)

Scaling the areal density, while maintaining a proper balance between media signal-to-noise ratio, thermal stability, and writability, will soon require an alternative recording technology. Heat assisted magnetic recording (HAMR) can achieve this balance by allowing high anisotropy media to be written by heating the media during the writing process (e.g., by laser light) to temporarily lower the anisotropy. Three major challenges of designing a HAMR head that tightly focuses light and collocates it with the magnetic field are discussed: 1) magnetic field delivery; 2) optical delivery; and 3) magnetic and optical field delivery integration. Thousands of these HAMR heads were built into sliders and head-gimbal assemblies, and optical and scanning electron micrograph images are shown. Scanning near-field optical microscopy (SNOM) characterization of the HAMR head shows that the predicted ~ lambda/4 full-width half-maximum (FWHM) spot size can be achieved using 488 nm light (124 nm was achieved). SNOM images also show that wafer level fabricated apertures were able to effectively eliminate sidelobes from the focused spot intensity profile. A magnetic force microscopy image of HAMR media shows that non-HAMR (laser power off) was not able to write transitions in the HAMR specific media even at very high write currents, but transitions could be written using HAMR (laser power on), even at lower write currents. A cross-track profile is shown for a fully integrated HAMR head where the magnetic pole physical width is ~350 nm, but the written track is ~200 nm, which demonstrates HAMR. A HAMR optimization contour shows that there is an optimum write current and laser power and that simply going to the highest write current and laser power does not lead to the best recording. Lastly, some prospects for advancing HAMR are given and a few key problems to be solved are mentioned.

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IEEE Transactions on Magnetics  (Volume:44 ,  Issue: 1 )