Hot air oven Operational SOP



1.0  OBJECTIVE:
To lay down the operating procedure of Hot air oven.
2.0  SCOPE:
This shall be applicable to the Hot air oven of Quality Control Instrument Laboratory.
3.0  RESPONSIBILITY:
3.1  Technical Assistant/ Helper.
3.2  Q.C Analyst.
4.0  ACCOUNTABILITY:
4.1  Manager-Quality Control.
5.0  MATERIAL AND EQUIPMENT:
5.1  Hot air oven.
6.0  PROCEDURE:
6.1  Ensure that the instrument is clean. Follow the SOP.
6.2  Open the door of drying oven and place the sample, which is contained in petri-dish or any other glassware in the drying oven. Close the door of the oven tightly.
6.3  Adjust the temperature with the help of temperature regulator at the required temperature.
6.4  Put the power plug in the socket and switch it “ON”.
6.5  Switch “ON” the apparatus and confirm “ON” position of the apparatus is confirmed by red light indications.
6.6  As the heating process is started, temperature is observed on the display.
6.7  When the desired temperature is attained the further rise in temperature is stopped. After desired period of time switch “OFF” the apparatus, open the door of drying oven and remove the sample after cooling to room temperature at place in the specified area.
6.8  Again clean the apparatus with duster after cooling to room temperature.
6.9  Precautions:
6.9.1        Use oven gloves for handling the sample.
6.9.2        Do not touch hot surfaces of the apparatus during operation.
6.9.3        Do not open the door during operation for long period.
7.0  REVISION LOG:
Revision No.
Effective Date
Reason
00

New SOP

8.0  REFERENCES:
8.1  Not Applicable.
9.0  ANNEXURES:
9.1  Not Applicable.
10.0    ABBREVIATIONS:
Abbreviation
Expanded Form
SOP
Standard operating procedure
&
And
No.
Number  
Ltd.
Limited
Q.C
Quality control
QCEO
Quality control equipment operation
F
Format


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