SOP for Calibration of Vacuum Oven

1.0 OBJECTIVE

To describe the procedure for operation and calibration of Vacuum oven.

2.0 SCOPE

This SOP is applicable for operation and calibration of Vacuum oven.

3.0 RESPONSIBILITY

Officer/ Executive - Quality Control

4.0 ACCOUNTABILITY

Manager - Quality Control

5.0 PROCEDURE

5.1 Operation

5.1.1 Switch on the vacuum oven
5.1.2 Adjust the required temperature by adjusting temperature knob.
5.1.3 Start boosting heater
5.1.4 After attending required temperature keep the dish and lid separately inside the oven. Close tightly the oven door.
5.1.5 Adjust the required vacuum as specified in the monograph / standard test procedure with the help of vacuum pump connected to the vacuum line of the oven.
5.1.6 Allow holding the specified temperature & vacuum till constant weight.
5.1.7 After completion of specified time of the test release the vacuum slowly and switch off the vacuum oven.
5.1.8 Allow coming down the temperature below 40ºC.
5.1.9 After attending to 40ºC, open the door and take out the dish & replace the lid.
5.1.10 Reclose the vacuum door.

5.2 Calibration

5.2.1 Pressure gauge and digital temperature indicator shall be calibrated by the external agency.
5.2.2 Calibration frequency: annually.

5.3 Precautions

5.3.1 Switch off the instrument when not in use.

6.0 ABBREVIATIONS

6.1 SOP - Standard Operating Procedure
6.2 No. - Number
6.3 QA - Quality Assurance
6.4 NA - Not Applicable
6.5 CCF - Change control format
6.6 QC - Quality Control

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