SOP for Operation and Cleaning of Hot air oven

1.0 OBJECTIVE
To describe the Procedure for operation and calibration of Hot Air Oven.
2.0 SCOPE
This SOP is applicable to the Procedure of operation and calibration of Hot Air Oven
3.0 RESPONSIBILITY
Officer/ Executive - Quality Control
4.0 ACCOUNTABILITY
Manager – Quality Control.

5.0 PROCEDURE

5.1 Operation

5.1.1 Ensure the cleanliness of the instrument.

5.1.2 Open the ventilation knob provided on top of the oven.

5.1.3 Switch “ON” the power supply.

5.1.4 Electronic temperature controller displays the chamber temperature.

5.1.5 Set the required temperature by pushing the “PUSH” switch and first potentiometer knob
clockwise or anticlockwise until the temperature comes to set one.

5.1.6 Set the temperature with the help of second potentiometer knob.

5.1.7 Release the “PUSH” switch.

5.1.8 Indicator Bulb glows indicates that the power to the heater is “ON”.

5.1.9 Switch “ON” the fan switch for air circulation.

5.1.10 Use rotary switch for precise control of temperature.

5.1.11 Four positions of Rotary switch are available as follows:-

0 - Off position 1 - 5°C above ambient to 90°C,

2 - 90°C to 150°C 3 - 150°C to 250°C

5.1.12 Keep the switch on suitable markings as per requirements of temperature.

Related: SOP for Calibration of Hot Air Oven

5.2 Cleaning

5.2.1 Wipe the surface, walls, top, bottom and trays of the oven with dry lint free cloth on the daily
basis so that there will be no dust particles in the oven.

5.2.2 Wipe all the parts and the outer surface of the Oven with wet lint free cloth soaked in purified
water, on weekly basis and fill the weekly cleaning record.

6.0 ABBREVIATION

6.1 SOP - Standard Operating Procedure