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Oven Sop

This document outlines the calibration procedure for a hot air oven used in a quality control laboratory. It assigns responsibilities for calibration to technical assistants and analysts, with the quality control manager being accountable. The procedure involves operating the oven according to standard operating procedures, using a calibrated thermometer to check the temperature in the upper and lower shelves against the set temperature, allowing a tolerance of ±2°C. Results are recorded in the calibration record and log book, with a status sticker applied to show if the oven passed calibration.

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amit pokharel
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497 views1 page

Oven Sop

This document outlines the calibration procedure for a hot air oven used in a quality control laboratory. It assigns responsibilities for calibration to technical assistants and analysts, with the quality control manager being accountable. The procedure involves operating the oven according to standard operating procedures, using a calibrated thermometer to check the temperature in the upper and lower shelves against the set temperature, allowing a tolerance of ±2°C. Results are recorded in the calibration record and log book, with a status sticker applied to show if the oven passed calibration.

Uploaded by

amit pokharel
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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1.

0  OBJECTIVE:
To lay down the calibration procedure of Hot air oven to provide a system to calibrate, control
and maintain the equipment used for inspection measuring and test equipment in order to ensure
the correctness of measurement and test status.
2.0  SCOPE:
This shall be applicable to the Hot air oven of Quality Control Instrument Laboratory.
3.0  RESPONSIBILITY:
3.1  Technical Assistant/ Helper.
3.2  Q.C Analyst.
4.0  ACCOUNTABILITY:
4.1  Manager-Quality Control.
5.0  MATERIAL AND EQUIPMENT:
5.1  Hot air oven.
5.2  Calibrated thermometer.
6.0  PROCEDURE:
6.1  Operate the Hot air oven according to the SOP.
6.2  For the calibration of hot air oven use a standard thermometer ranging up to 300oC.
6.3  Start the calibration procedure after 1 hour of starting the oven.
6.4  Set the oven at desired temperature.
6.5  Put the standard thermometer for 30 min in upper shelf of hot air oven and close the door of it.
6.6  After 30 min open the door of hot air oven and read the temperature of standard thermometer
randomly and match the observed temperature of thermometer.
6.7  Repeat the above procedure by putting the thermometer in lower shelf for 30 min.
6.8  Record the observed temperature in calibration record of hot air oven as per annexure-1.
6.9  The observed temperature of thermometer in both shelves should be ±2.0oC tolerance limit to the
set temperature value.
6.10    Record the result on the “Calibration Record”, “Calibration Log Book” & paste
the “Calibration Status Sticker” on Hot air Oven.
6.11    Frequency:
6.11.1    Once in a month.

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