SOP of Hot Air Oven

SOP of Hot Air Oven

• Objective

To lay down the procedure for Operation, Calibration, Cleaning and Maintenance of Hot Air Oven.

•  Scope

This SOP is applicable for Operation, Calibration, Cleaning and Maintenance of Hot Air Oven in Microbiology Laboratory of (Pharmaceutical Company Name).

• Responsibility
  • Officer or above of Microbiology Laboratory.
  • Head – Microbiology section.

• Accountability
  • Head – Quality Control. / Nominee.

• Abbreviations and Definitions

SOP         : Standard operating procedure

No.            : Number

QC            : Quality Control

QA            : Quality Assurance

• Procedure
  • Operation
    • Load the material to be sterilized or depyrogenated or dried, on the trays provided within the oven, close the door and tighten it with the clamps provided.
    • Connect the plug to the power source and switch on the power.
    • Switch on the mains of oven.
    • LED lamp for the power indicator will glow.
    • Switch on the fan of the oven.
    • Press and hold the red button given in the temperature control box which will display the pre-set temperature.
    • Set required temperature (250 0C for depyrogenation and 100 0C for drying) using COURSE and FINE temperature adjustment knobs.
    • Rotate the arrow mark of energy regulator knob from OFF position to LOW, MEDIUM or HIGH position according to the temperature requirement and urgency, to reach the required temperature.
    • Heaters will start, the LED for heating will start glowing and the temperature rises steadily to the Set temperature.
    • Note the time at which the set temperature is reached.
    • Consider the Hold time from the reach of Set Temperature for Depyrogenation Cycle.
    • After completion of sterilization and depyrogenation or drying, switch off the MAINS and the power source.
    • Record the usage details in the format No.: as per Annexure No.:
  • Cleaning:
    • Switch OFF the Hot air oven.
    • Switch off the mains to which the equipment is plugged.
    • Disconnect the plug of the equipment.
    • Allow the equipment to cool if the temperature is high.
    • Take out the materials available in the equipment and place it in tray disinfected with 0.2µm filtered 70% IPA.
• Take out the trays from the equipment and place it in a safe place.
• Take a lint free cloth and dip it in disinfectant solution.
• Squeeze the cloth and use.
• Clean the internal surface of the equipment.
• Clean the trays as per the above procedure.
• Mop the surface with a dry lint free cloth.
• Place the trays in their original position and place the material within the equipment as per the requirement.
• Connect the plug of the equipment.
• Switch on the mains and operate if required.
• Cleaning frequency
  • Once a Week.
• Calibration
  • Calibration of the temperature controller and sensor shall be done by external party once in every 6 months.

• Forms and Records (Annexures)
  • Hot air oven Log Book

• Distribution
  • Master copy        –       Quality Assurance
  • Controlled copies –       Quality Assurance, Production, Quality Control, Stores, Engineering   and Human Resource

• History:

Date	Revision Number	Reason for Revision
	00	NEW SOP

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