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.
- Operation
- 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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