SOP FOR CALIBRATION OF HOT AIR OVEN

1.0  OBJECTIVE

To describe the procedure for the calibration of hot air oven

2.0  SCOPE

This SOP is applicable for the calibration of hot air oven.

3.0  RESPONSIBILITY

Officer/Executive – Quality Control.

4.0  ACCOUNTABILITY

Manager – Quality Control.

5.0  PROCEDURE

5.1  For the calibration of hot air oven use a standard thermometer ranging up to 300˚C.

5.2  Start the calibration procedure after 1 hour of starting the oven.

5.3  Set the oven at desired temperature.

5.4  Put the standard thermometer for 30 minutes in upper shelf of oven and close the door of oven.

5.5  After 30 minutes open the door of oven and read the temperature of standard thermometer randomly and match the observed temperature of thermometer.

5.6  Repeat the above procedure by putting the thermometer in lower shelf for 30 minutes.

5.7  Record the observed temperature in calibration record of hot air oven as per annexure no.I

5.8  The observed temperature of the thermometer in both shelves should be ± 2.0˚C tolerance limit to the set temperature value.

5.9  Frequency: Once in a month.

6.0  ABBREVIATIONS

6.1  SOP – Standard Operating Procedure.

ANNEXURE – I

CALIBRATION RECORD OF HOT AIR OVEN

Inst.ID No.	:		Ref. SOP No.	:
Make	:		Model No.	:

Date of Calibration         :

Next Due Date                  :

Location                               :

Frequency: Monthly      :

Location	Set Temperature	Observed Temperature	Tolerance	Observed By
Upper Shelf			±2.0˚C
Lower Shelf			±2.0˚C

Remark: The Calibration procedure of instrument are within tolerance limit / out of tolerance limit and gives satisfactory / not satisfactory results.

Analyst                                                                                                                  Checked By                                                                                                                                          

Date:                                                                                                                       Date: