Operation of Hot Air Oven

Operation of Hot Air Oven
1.     Purpose:-                         

It is established to provide a Procedure for drying and depyrogenation of Lab glassware & small equipment.

2.     Scope:-

                        It is applicable to the oven in Quality Control Laboratory.

3.     HSE Statement:-

            Not Required.

4.     Responsibilities:-

                                i)      Manager Quality Control is responsible to ensure that procedure & formats are followed entirely as approved.
                              ii)       Microbiologist is responsible to operate the instrument
5.     Materials:-
      6. Definitions:-

6.1  Sterilization:-is a term referring to any process that eliminates (removes) or kills all forms of
        microbial life, including transmissible agents (such as fungi, bacteria, viruses, spore forms, etc.)
        present on a surface, contained in a fluid, in medication, or in a compound such as biological
        culture media. Sterilization can be achieved by applying the .proper combinations of heat,  
6.2  Dry heat sterilization of an article is one of the earliest forms of sterilization practiced. Dry heat, as the name indicates, utilizes hot air that is either free from water vapour, or has very little of it, and where this moisture plays a minimal or no role in the process of sterilization

8. Description:-
8.1 Procedure:-
8.1.1 Ensure that the instrument is clean & free from dust.

8.1.2 Switch “ON” the mains.

8.1.3 The green indication light will be “ON”

8.1.4 There is a three – way switch for the selection of operational menu.

8.1.5 The required temperature (e.g. 105 o C) can be set by a thermostatically controlled knob, by rotating
       it in clockwise or anti-clockwise direction. Note – When temperature is increased, a yellow –
       indication light will be “ON” and then will be “OFF” automatically.
   8.1.6 Inside the oven, there are two trays. Put any object that required drying, on this tray and close the
door of the oven.

   8.1.7 Adjust the fresh air from slide knob.

   8.1.8 For sterilizing instruments and glass apparatus cover them with aluminum foil and then place them
in oven.

    8.2 Cleaning:-
   8.2.1 The surfaces of the hot air oven can be cleaned with   commercially available
             cleaning agents.
   8.2.2 It is important to ensure that no rust forming object comes in to contact with the   chamber. If any
contamination causes rust stains on the surfaces of the chamber, such spots must be cleaned off immediately and the area should be polished.
   8.2.3 The control panel, the plastic input modules and other plastic components of the hot air oven
must not be cleaned using scouring cleaning agents or those contained solvents.
   8.2. Lubricate all moving parts of the door using thin silicon grease and to check that the hinge screws
are tight.
   8.3 Safety Precautions:-

   8.3.1 Do not place any load on the floor against the side walls or underneath the ceiling of the chamber in
order to ensure proper air circulation inside the chamber.
   8.3.2 Place the unit away from draft, ventilating outlets, radiators or any other device that may cause
severe changes in the temperatures conditions surrounding the incubator cabinet.
   8.3.4 Place the shelves in their proper positions provided inside the oven chamber side before loading the
material. Load the shelves evenly.
   8.3.5 As a routine working precaution always wear safety mask and protective gloves when operating
 loading and unloading the incubator.

8.4 Calibration Frequency:-
                                 Annually from external source.
9. Records:-
      Daily basis temperature record for incubators and ovens
10. References:-

                          Manufacturer instructions Manual

11. Distribution:-

This SOP has to be distributed in below mentioned Departments:-

Sr. NO
Distributed to
Quality Control Department

Quality Management Department

12. Revision History:-

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