Sop for Operation and calibration of vacuum oven
1. OBJECTIVE
To lay down a procedure for operation and calibration of vacuum oven.
2. RESPONSIBILITY
Quality Control Chemist/ Quality Control Executive
3. ACCOUNTABILITY
Quality Control Manager.
4. PROCEDURE
4.1 Clean the chamber, the flange and the rubber gasket from inside.
4.2 Close the glass door and tighten it with knobs provided.
4.3 Connect the rubber pipe to the nozzle provided with pressure gauge.
4.4 Connect other end of pipe to the vacuum pump start the pump & see that the needle of the gauge
Moves anticlockwise to the 760 mm. When desired vacuum obtained. Close the cock and then stop the pump.
4.6 Now set the required temperature by keeping the ‘Press to Set ’ button pressed and rotating the ‘Set- Temperature’ Knob.
4.7 Release the ‘Press to Set ’ button. To check the set temperature press same button again.
4.8 If there is moisture in the chamber then while heating set vacuum will get disturbed, adjust the same
by means of vacuum pump.
5.0 CALIBRATION :
5.1 Set the temperature of oven to 60 and 105 ° C.
5.2 Apply the vacuum at pressure -760 mm of Hg.
5.3 Acceptance Criteria :
For Temperature:
60 °c 58 to 62°c
105 °c 104 to 106 °c.
For Vacuum: Should be constant after 3 hours.
5.4 Check that the vacuum set initially is constant for at least 3 hours.
5.5 Note down the readings in the format as mentioned in Annexure I.
5.6 FREQUENCY: Once in 3 months
5.7 Affix the calibration label on the instrument after satisfactory calibration. Incase if the calibration is not satisfactory affix ‘ UNDER MAINTENANCE ’ label on the instrument.
6.0 ABBREVIATIONS :
NIL
7.0 REFERENCES / ANNEXURES :
Annexure I .
sop for Calibration and Maintenance of Laboratory Instruments and Equipment
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Cleaning & Operation of Vacuum pump in Quality Control Department
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Entry and Exit in Quality Control Department