SOP for operation & calibration of Hot Air Oven

1. OBJECTIVE:

To lay down a procedure for Operation & Calibration of hot air oven.

• SCOPE:

This procedure is applicable for procedure for Operation & Calibration of hot air oven.

• RESPONSIBILITY:

QC Officer/ QC Executive

• ACCOUNTABILITY:

QC Manager.

• PROCEDURE:
  • Operation Procedure:
    • Connect the 3 pin cord to main line and switch ‘ON’ the unit, and adjust the Temp. Speed adjusting Knob on Low or medium or High as per test requirements.
    • Press ‘SET’ button, the controller will show the set temperature. Change if required with the help of Coarse and Fine other two knobs while keeping ‘SET’ button pressed.
    • Now the digital display indicator indicates the set temperature. If ‘SET’ button is released it will show the actual temperature of the chamber.
    • To check the set temperature, press ‘SET’ button and digital display indicator show the set temperature.
    • Always keep the oven Fan switch ‘ON’.
  • Calibration:
    • Operate the instrument according to the operating instructions 5.1.1 to 5.1.6.
    • Set the temperature at 50, 60, 70, 80, 90, 100 & 150ºC and record the results in Calibration Record.
    • Limit of temperature variation is ± 2ºC from the desired temperature.
    • Frequency of oven calibration is once in three months.
• TRAINING:

Trainer   : Manager – Quality Control

Trainees : Staff of the QC departments

• DISTRIBUTION:

Master Copy                  :           QA Department

Controlled Copy            :           QC Department

Display Copy                 :           QC Department

• ATTACHMENTS:

NA

• REFERENCES:

In-House

1. ABBREVIATIONS:

Abbreviations	Extended Form
SOP	Standard Operating Procedure
NA	Not Applicable
QC	Quality Control
Sr. No.	Serial Number
QA	Quality Assurance
DEPT.	Department
0C	Centigrade

1. REVISION HISTORY OF CHANGE:

Sr. No.	Date	Revision Details	Revision No.
01	15/01/2020	NEW SOP	00