To lay down the procedure for Operation, Cleaning and Calibration of Hot Air Oven
1.0 PURPOSE
1.1 To lay down the procedure for Operation, Cleaning and Calibration of Hot Air Oven (Thermo lab) Equipment identification No: XXXXX
2.0 SCOPE
2.1 This Sop covers the Operating, Cleaning and Calibration procedure of Hot Air Oven.
3.0 RESPONSIBILITY
3.1 Microbiologist
4.0 ACCOUNTABILITY
4.1 Head - Quality Control
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, Orange lamp inside it glows and temperature controller as well as the PC / Interface displays and the inside Incubator motor ON.
5.1.3 Put ON the heating switch on the control panel, Dry heater will ON and green indicator lamp glows.
5.1.4 Set the required temperature on the temperature controller by pressing increment and decrement key, which will display the Set point.
5.1.5 Set the safety thermostat at 5° above the Set temperature on the temperature controller.
5.1.6 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.
5.1.7 Set the temperature by pressing up or down key and decrement key.
5.1.8 Now the bottom display (green digital) will show the set temperature and the top display (Red digital) will show the actual temperature.
5.1.9 The PC / Printer Interface shows both the Set temperature and Actual temperature.
5.1.10 Set the Print time interval on PC / Printer Interface unit and connect the same to 80 column printer or to the PC for data communication.
5.1.11 Enter the temperature and time details in Hot air oven log record as per annexure –II
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% 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 No – XXXXX
5.2.6 After cleaning of the incubator enter the details in Incubator cleaning record as per Annexure–II
Frequency: Once in a week / or during any spillage
5.3 Calibration
5.3.1 Remove the cork from the validation porthole and insert the thermal probes.
5.3.2 Fix the thermal probes as per schematic diagram shown in the Annexure -III.
5.3.3 Close the Cork of the porthole.
5.3.4 Close the door and start the Equipment.
5.3.5 Once the temperature is attained to the set temperature start the data logger.
5.3.6 Record the data logger and the display temperature for every 15 minutes.
5.3.7 Monitor the temperature for 2 hours of each set temperature.
5.3.8 Variation between the probes temperature and the display temperature should be ? 2°C.
Frequency: Once in a Year and if any maintenance activity is done.
END OF DOCUMENT
1.0 PURPOSE
1.1 To lay down the procedure for Operation, Cleaning and Calibration of Hot Air Oven (Thermo lab) Equipment identification No: XXXXX
2.0 SCOPE
2.1 This Sop covers the Operating, Cleaning and Calibration procedure of Hot Air Oven.
3.0 RESPONSIBILITY
3.1 Microbiologist
4.0 ACCOUNTABILITY
4.1 Head - Quality Control
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, Orange lamp inside it glows and temperature controller as well as the PC / Interface displays and the inside Incubator motor ON.
5.1.3 Put ON the heating switch on the control panel, Dry heater will ON and green indicator lamp glows.
5.1.4 Set the required temperature on the temperature controller by pressing increment and decrement key, which will display the Set point.
5.1.5 Set the safety thermostat at 5° above the Set temperature on the temperature controller.
5.1.6 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.
5.1.7 Set the temperature by pressing up or down key and decrement key.
5.1.8 Now the bottom display (green digital) will show the set temperature and the top display (Red digital) will show the actual temperature.
5.1.9 The PC / Printer Interface shows both the Set temperature and Actual temperature.
5.1.10 Set the Print time interval on PC / Printer Interface unit and connect the same to 80 column printer or to the PC for data communication.
5.1.11 Enter the temperature and time details in Hot air oven log record as per annexure –II
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% 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 No – XXXXX
5.2.6 After cleaning of the incubator enter the details in Incubator cleaning record as per Annexure–II
Frequency: Once in a week / or during any spillage
5.3 Calibration
5.3.1 Remove the cork from the validation porthole and insert the thermal probes.
5.3.2 Fix the thermal probes as per schematic diagram shown in the Annexure -III.
5.3.3 Close the Cork of the porthole.
5.3.4 Close the door and start the Equipment.
5.3.5 Once the temperature is attained to the set temperature start the data logger.
5.3.6 Record the data logger and the display temperature for every 15 minutes.
5.3.7 Monitor the temperature for 2 hours of each set temperature.
5.3.8 Variation between the probes temperature and the display temperature should be ? 2°C.
Frequency: Once in a Year and if any maintenance activity is done.
END OF DOCUMENT
Procedur, operation, cleaning, calibration,microbiology, hot air oven
