SOP Operation and calibration of Hot Air Oven In Microbiology
1.1 To lay down a procedure for Operation and calibration of Hot Air Oven.
2.1 This procedure applicable for Operation and calibration of Hot Air Oven In Microbiology Laboratory
3.1 Microbiologist QC
4.1 Q. C. Manager
5.1.0 Ensure the cleanliness of hot air oven and the surroundings. It shall be clean and dry.
5.1.1 Adjust the shelves as per the requirement in the hot air oven. Load the oven with the articles
to be dried in such a manner that air circulation does not get blocked.
5.1.2 Switch ‘ON’ the mains, Switch “ON” the oven and the heat. The red indication light will be ‘ON’ and
the main green indicator will glow.
5.1.3 Keep “Set” button pressed for adjusting the Temperature. By using the “UP” and DOWN” arrow button set
the required temperature. When temperature is increased, red indication light will be “ON” and after reaching
the requisite temperature it will be “OFF” automatically.
5.1.4 Allow hot air oven to run continuously and observe the temperature in digital Display.
5.1.5 When set temperature is achieved and displayed on digital display, note down the Time.
5.1.6 Allow the hot air oven to run for required period of time (for depyrogenated the glassware’s at Temp. 2500C for 1 hour and)
and then put “off” the power switch present on the panel board of hot air oven and after that put “off” The main power supply.
5.1.7 Open the door of the oven after 50 minute from the completion of the depyrogenated cycle and take out the items with
the help of asbestos gloves.
5.1.8 Record the time of cycle started, temperature achieved at, and temperature of oven and cycle completed at in the formats.
5.2.1 The Digital temperature Controller of the instrument is calibrated from Outside agency.
|Abbreviation used||Full form of abbreviation used|
|SOP||Standard Operating Procedure|
|IPA||Iso Propyl Alcohol|