Hot air Oven Operation, Cleaning and Calibration procedure

1.0 OBJECTIVE

To describe a procedure for Operation, Cleaning and Calibration of Oven (Make: Thermo lab).

2.0 SCOPE

This procedure is applicable to Operating, Cleaning and Calibration Procedure of Oven (Hot Air Oven). 

3.0 RESPONSIBILITY

3.1 Microbiologist /Officer is responsible for the execution. 

3.2 HOD or designee is responsible for review, effective implementation and compliance to the Operation, Cleaning and Calibration of Oven for execution. 

4.0 DEFINITION(s)

None

5.0 PROCEDURE 

5.1 OPERATION

5.1.1 Connect power plug to the socket. 

5.1.2 Put ON the Mains on the control panel and temperature controller as well as the PC / Interface displays and the inside Incubator motor ON.

5.1.3 Set the required temperature on the temperature controller by pressing increment and decrement key, which will display the Set point.

5.1.4 Set the safety thermostat at 5° above the Set temperature on the temperature controller.

5.1.5 The safety thermostat will cut off the Mains contractor in case of over shoot of the temperature by 5°C with a beep sound alarm. 

5.1.6 Set the temperature by pressing up or down key and decrement key. 

5.1.7 Now the bottom display (green digital) will show the set temperature and the top display (Red digital) will show the actual temperature.

5.1.8 The PC / Printer Interface show both the Set temperature and Actual temperature.

5.1.9 The temperature should not vary  3°C against the set temperature.

5.1.10 Enter the temperature and time details in Oven log record as per the attachment # 1.

5.2 CLEANING

5.2.1 Put ‘OFF’ the Heating, MAINS switch and disconnect the power supply respectively.

5.2.2 Empty the Hot Air Oven by removing all the materials present inside it.

5.2.3 Clean the inner walls and trays using wet mop followed by spraying 70% v/v Iso Propyl Alcohol and allow it to dry.

5.2.4 After drying replace all the materials taken from it, and switch “ON” the Hot Air Oven.

5.2.5 Prepare the Cleaning solution as per the current version of disinfectant solution    preparation Sop.

5.2.6 After cleaning of the Oven enter the details in Oven cleaning record as per the attachment # 2 .

Frequency: Once in a week / or during any spillage

6.3 CALIBRATION

6.3.1 Remove the validation porthole and insert the thermal probes. 

6.3.2 Fix the thermal probes as per schematic diagram shown as per the attachment # .3.

6.3.3 Close the validation porthole.

6.3.4 Close the door and start the Equipment.

6.3.5 Once the temperature is attained to the set temperature start the data logger. 

6.3.6 Record the data logger for every 15 minutes and Monitor the temperature for 12 hours of each set temperature.

6.3.7 Note the display temperature in the calibration as per the attachment # 3.

6.3.8 Variation between the probes temperature and the display temperature should be +/-3°C.

Frequency:  Once in a Year and if any maintenance activity is done.