Dubai Municipality Standard ‫المواصفـات القيـاسية لبلـدية دبـي‬

DMS 2008: 2010

This copy is issued for “MODERN SURVEYING CALIBRATION & TESTING LABS” use only. No other entity entitled to use this copy.

Standard operating procedure for calibration

of drying ovens

Issue Date Revision Revision Description

06/12/2010 01 Issue for use

This document is the property of Dubai Municipality and its issue is controlled. No part of this document
should be reproduced or copied without the prior written permission of Dubai Central Laboratory Department.
 Dubai Municipality Standard ‫المواصفـات القيـاسية لبلـدية دبـي‬
DMS 2008: 2010
This copy is issued for “MODERN SURVEYING CALIBRATION & TESTING LABS” use only. No other entity entitled to use this copy.

Table of Contents

Page
Foreword ii
1 Purpose 1
2 Scope 1
3 Warnings and safety precautions 1
4 Definitions 2
5 Principle 4
6 Acceptability criteria 5
7 Reference standard and calibration equipment 5
8 Unit under calibration 5
9 Measurement traceability 5
10 Quality control checks 5
11 Calibration method 6
12 Computation of results 10
13 Calibration frequency 11
14 Results and uncertainty of measurement 11
15 Reporting process including expression of results 11
16 Method validation 12
17 Records 12

Publications referred to 13

Rev. (01) i Issue Date 06/12/2010

 Dubai Municipality Standard ‫المواصفـات القيـاسية لبلـدية دبـي‬
DMS 2008: 2010
This copy is issued for “MODERN SURVEYING CALIBRATION & TESTING LABS” use only. No other entity entitled to use this copy.

Foreword
With a view to have a comprehensive set of Dubai Municipality Standards which would be
consistent and fulfill local needs and yet be at par with International requirements, Dubai
Central Laboratory is developing standards taking guidance as much possible and required
from International and Regional Norms.

This Dubai Municipality Standard (DMS) describes a Standard Operating Procedure useful
for Calibrating Drying Oven / Testers.

The standard has been prepared under the scheme of standardization of calibration/test
procedures for use of DCL laboratories and by other interested persons/organizations. The
standard is issued after validation.
This procedure combines essential features and specification requirements of International
practices. It has been developed in such a way as to provide as much information about the
operating characteristics of the measurand. Attempts have been made to make the contents
user friendly.

Amendments issued since publication

Amd No. Date Text affected

Rev. (01) ii Issue Date 06/12/2010

 Dubai Municipality Standard ‫المواصفـات القيـاسية لبلـدية دبـي‬
DMS 2008: 2010
This copy is issued for “MODERN SURVEYING CALIBRATION & TESTING LABS” use only. No other entity entitled to use this copy.

1 Purpose
To standardize the method to be used for carrying out calibration of different types of
electrically heated ovens.

2 Scope
This test method is applicable for the calibration of general-purpose electrically heated
and temperature controlled laboratory ovens operating under normal air environment
inside the work place.
• Range: The method is applicable for gravity convection or forced ventilation
ovens designed to operate over full or part of range from 40°C to 200°C.
• Types: Following types of air ovens shall be identified IA, IB, IIA, IIB,
satisfying ASTM E 145 – 94 standard requirements where as IIC and IID are
identified to meet local needs. The technical criteria are defined in clause 4.15
to 4.20.
• Uncertainty > ± 0.2ºC (k =2).

3 Warnings and safety precautions

3.1 General
Person using this laboratory-developed standard must be familiar and authorized to use
and handle different types of ovens and the standard/reference/ calibration equipment.
This standard does not purport all of the safety as well as technical problems, if any,
associated with its use. It is the responsibility of the user to establish appropriate safety
and other environmental conditions to obtain accurate results.
3.2 Danger of electric shocks
When the door of the oven is open, there is considerable risk of electric shock from the
exposed heating elements. Should the operator need to inspect, or load /remove the
sensor or take out any material already present in side the chamber, he must ensure
that the power supply is disconnected from the equipment.

Rev. (01) 1 Issue Date 06/12/2010

 Dubai Municipality Standard ‫المواصفـات القيـاسية لبلـدية دبـي‬
DMS 2008: 2010
This copy is issued for “MODERN SURVEYING CALIBRATION & TESTING LABS” use only. No other entity entitled to use this copy.

3.3 Left over objects

The hot objects should be handled carefully. Before removing them from the
chamber, ensure a safe place to put it down.
Wear safety glasses, shoes and gloves
Before starting calibration ensure that the chamber is clean .This is to guard against
any left over quantity of explosive/volatile material.

4 Definitions
4.1 Calibration
The set of operations, which establish, under specified conditions, the relationship
between values indicated by the measuring instruments or values represented by
material measure and the corresponding known values of the measurement used.
4.2 Reference standard
A standard generated, generally of the highest metrological quality available at a
given location, from which measurements at that location can be derived.
4.3 Traceability
The property of a measurement whereby it can be related to appropriate standards,
generally National or International standards through an unbroken chain of
comparisons.
4.4 Critical equipment
Equipment, which if not calibrated will affect the quality of the intended result.
4.5 Gravity convection oven
An oven, that is ventilated through gravity convection whether or not they are fitted
with internal fans to assist the circulation of air.
4.6 Forced ventilation oven
An oven which is ventilated with the use of a ventilating fan which forces draught air
into the oven and controls the circulation in a definite pattern.
4.7 Working space
That portion of the internal space, which is not less that 50 mm from any wall
including the roof?
4.8 Oven temperature
Rev. (01) 2 Issue Date 06/12/2010
 Dubai Municipality Standard ‫المواصفـات القيـاسية لبلـدية دبـي‬
DMS 2008: 2010
This copy is issued for “MODERN SURVEYING CALIBRATION & TESTING LABS” use only. No other entity entitled to use this copy.

The temperature measured at the approximate centre of the working chamber of the
oven.
4.9 Ambient temperature
The temperature of the air inside the room where the oven is being tested as
measured by a thermometer placed at least 1 meter from the oven.
4.10 Oven indication
The reading of the temperature indicating devices, which is an integral part of the
oven.
4.11 Temperature variation
The difference at any moment between the temperature at the centre of the working
space and at any other point in the working space.
4.12 Temperature fluctuation
The short term changes in temperature at any point in the working space.
4.13 Time of recovery
The time required for the oven to regain its set temperature after opening for 1
minute and closing again.
4.14 Temperature overshoots
Any excess of actual over desired oven temperature during a heating-up period.
4.15 Type IA oven
An oven ventilated by gravity convection whose maximum temperature variation
value shall be within ±2% of the difference between oven and ambient temperature
and maximum temperature fluctuation within ±2°C.
4.16 Type IB oven
An oven ventilated by gravity convention whose maximum temperature variation
value shall be within ±5% of the difference between oven and ambient temperature
and maximum temperature fluctuation of within ±2°C.

Rev. (01) 3 Issue Date 06/12/2010

 Dubai Municipality Standard ‫المواصفـات القيـاسية لبلـدية دبـي‬
DMS 2008: 2010
This copy is issued for “MODERN SURVEYING CALIBRATION & TESTING LABS” use only. No other entity entitled to use this copy.

4.17 Type IIA oven

An oven having forced ventilation whose maximum temperature variation value shall
be within ±1% of the difference between oven and ambient temperature and
maximum temperature fluctuation within ±2°C
4.18 Type IIB oven
An oven having forced ventilation whose maximum temperature variation value shall
be within ±2.5% of the difference between oven and ambient temperature and
maximum temperature fluctuation within ±2°C
4.19 Type IIC oven
An oven having forced ventilation whose maximum temperature variation and
fluctuation shall be within ±3.5% of the difference between oven and ambient
temperature.
4.20 Type IID oven
An oven having forced ventilation whose maximum temperature variation and
fluctuation shall be within ±6.5% of the difference between oven and ambient
temperature.
4.21 IHC – In House Calibration which is performed by the laboratory technicians using
traceable reference standards
4.22 ILC – Inter Laboratory Comparison
4.23 M A – Measurement Audit
4.24 PRT - Platinum Resistance Thermometer
4.25 PTP – Proficiency Testing Programme
4.26 UUC – Unit Under Calibration

5 Principle
Error shall be determined by comparison of oven temperature condition in various
locations using sensitive, compatible and calibrated PRT sensors with respect to the
temperature indication of the UUC. The error shall be obtained from average value of
several readings.

Rev. (01) 4 Issue Date 06/12/2010

 Dubai Municipality Standard ‫المواصفـات القيـاسية لبلـدية دبـي‬
DMS 2008: 2010
This copy is issued for “MODERN SURVEYING CALIBRATION & TESTING LABS” use only. No other entity entitled to use this copy.

6 Acceptability criteria
6.1 The oven shall be tested for compliance to the following requirements:
6.1.1 Error of indication: within ± 2% of set point.
6.1.2 Time of recovery: 1°C within 20 minutes at 100°C or nearest.
6.1.3 Temperature overshoot: maximum 1°C at set point 100°C.101°C shall not last
longer than 10 minutes. The peak of overshoot shall not reach 103°C.
6.1.4 In specific cases, the criteria shall be based on manufacturer’s recommendation or on
the requirement of the customer.

7 Reference standard and calibration equipment

PRT sensor probes suitable for temperature range up to 200ºC.
Multi channel data logger having at least 10 channels compatible to sensor probes
and readability of 0.1°C.
The sensors and the data logger shall be calibrated. They shall be calibrated so as to
be traceable to international standards of temperature measurement
Stopwatch to measure time interval during test. The stopwatch shall be with a
readability of at least 1 second, and shall be calibrated in-house at regular /
appropriate intervals.

8 Unit under calibration

Temperature controlled ovens 40ºC to 200. ºC
(as stated in the scope : clause 2.0 )

9 Measurement traceability
Calibrated multi sensor digital thermometer (PRT probes) and the data logger shall be
used. They shall be traceable to International standards. The calibration shall be
performed in-house or by an accredited laboratory.
Stopwatch shall be calibrated in house to the National reference of time (Etisalat time
clock).

10 Quality control checks

10.1 Visual checks on digital thermometer (PRT sensors) for any damage /fault.

Rev. (01) 5 Issue Date 06/12/2010

 Dubai Municipality Standard ‫المواصفـات القيـاسية لبلـدية دبـي‬
DMS 2008: 2010
This copy is issued for “MODERN SURVEYING CALIBRATION & TESTING LABS” use only. No other entity entitled to use this copy.

10.2 Operational checks on Digital temperature scanner, data logger and PRT/RTD, before
the items are taken outside the DCLD calibration premises.
10.3 Ensure that the probes are connected to the same channels of the data taker as originally
calibrated. For this purpose check the probe number and corresponding channel
number. Both must match.
10.4 The calibration status shall be checked before and after every calibration so as to avoid
use of expired probes.
10.5 The calibration status shall be checked by experiment once a month or in case of doubt.
Such confidence checks shall be carried out at 100 º C (approximately).The difference
shall not exceed 0.2º C.
10.5.1 Annual checks shall be made by resistance measurement.
10.5.2 The spread sheets shall be reviewed, updated once a year or earlier in the event of any
change in calibration status of probes/data taker/bath(s)
10.6 Pre-calibration checks on UUC
10.6.1 Check the oven functions for normal condition, e.g. the setting knob, door is not loose.
10.6.2 Check the ventilation type and condition: Is it opened. Partially opened /closed.
10.6.3 Check for provisions on the oven’s body for sensor probe insertion.
10.6.4 Ensure that sufficient space and fasteners / holders are available for mounting the
probes.
10.6.5 Before starting calibration, ensure that inside compartment of the oven is clean and free
of any foreign object and all the shelves are in position and vents open
10.6.6 Check the electric cables/ connections for any leak/loose/naked un-insulated surface or
connected by long extension cables.

11 Calibration method
11.1 Place the temperature sensors in nine locations inside the compartment of the oven.
Place one sensor at each of the eight corners approximately 50mm from each wall.
Place the ninth sensor in work-space which is within 25mm of the geometric centre
of the oven. The probe locations are shown in following figure (Fig – 1)

Rev. (01) 6 Issue Date 06/12/2010

 Dubai Municipality Standard ‫المواصفـات القيـاسية لبلـدية دبـي‬
DMS 2008: 2010
This copy is issued for “MODERN SURVEYING CALIBRATION & TESTING LABS” use only. No other entity entitled to use this copy.

In some situations the number of probes and their configuration can vary according
to specific requirement of a particular oven. The basis shall be manufacturer’s
recommendation or customer’s requirement.

Back Side
3 4

1 2

7 8

5 6

Figure - 1 Location of probes

Triangle – Front corner; Circle - Rear side corners; Rectangle - Centre

11.2 Ensure that the temperature setting is controllable by an automatic device/manually.

11.3 The oven shall be calibrated at the temperature(s) requested by the customer but shall
be limited to 4 points in one sitting.
11.4 Bring the oven / chamber to desired temperature by adjusting the setting knob.
Wait till the indicator displays the set temperature. If needed, adjust the knob to bring
the reading to display the desired temperature. Allow oven to stabilize for 30
minutes/ 1 hour in idle condition as the case may be, after it reaches the set
temperature.
11.5 Error of indication
With the sensors placed in the chamber as described in Cl.11.1, the error of the oven
indication shall be measured by recording and comparing the temperature indication

Rev. (01) 7 Issue Date 06/12/2010

 Dubai Municipality Standard ‫المواصفـات القيـاسية لبلـدية دبـي‬
DMS 2008: 2010
This copy is issued for “MODERN SURVEYING CALIBRATION & TESTING LABS” use only. No other entity entitled to use this copy.

of the oven and the reading of the sensor located at the centre of the working space at
each set temperature. However, it will not be required where the knob is not
graduated in terms of temperature units.
Readings shall be recorded at intervals of four minutes for a period of 1 hour
approximately. The error of indication of the oven at the particular temperature
setting is equal to the average of the oven indication readings minus the average of
the actual oven temperature as measured by the sensor located at the centre of the
oven.
While computing error, apply correction to the reference probe reading, which may
be available from the calibration certificate of the probe.
Depending on the intended use of the oven, accuracy of indication may be tested at
other temperature settings as well.
11.6 Temperature variation
With the temperature sensors placed as per Cl. 11.2, temperature variation shall be
measured by monitoring the readings at all points inside the oven. readings from the
nine sensors as well as the ambient temperature shall be taken every 4 minutes for a
period of 1 hour approximately. The maximum difference between the reading at the
centre of the oven and any other points shall be determined from the data and
reported as maximum temperature variation.
11.7 Temperature fluctuation
Temperature fluctuation shall be determined from the data as gathered in Cl. 11.6.
The fluctuation at any point is equal to the difference between the maximum and the
minimum reading at that point during the 1-hour period approximately.
11.8 Time of recovery
They shall be determined at set point 100°C or nearest. Using a stabilized
temperature setting of approximately 100°C, the oven door shall be opened fully for
1 minute and then closed. The time required for the centre temperature to regain its
initial stabilized temperature shall be measured using a stopwatch. The time required
for the oven to reach within 1°C below the original steady set temperature before
opening the door shall be recorded and reported as time of recovery. On opening the

Rev. (01) 8 Issue Date 06/12/2010

 Dubai Municipality Standard ‫المواصفـات القيـاسية لبلـدية دبـي‬
DMS 2008: 2010
This copy is issued for “MODERN SURVEYING CALIBRATION & TESTING LABS” use only. No other entity entitled to use this copy.

door, the temperature shall start falling. On closing the door it shall start rising. The
time taken from steady 100°C to regain 99°C shall constitute the recovery time. To
determine the recovery time, readings at 10 s interval shall be noted till 99°C is
regained. See Fig -2.
11.9 Overshoot
Overshoot gives an estimate of the time constant of the oven. It shall also be
determined at or nearest to 100°C.
Measurement of overshoot shall follow of the procedure of recovery as described in
Cl. 11.8. After the door of the oven is closed, the chamber temperature shall start
rising. It will continue to rise till a peak is attained and then start falling back to
return to the initial set temperature (100°C). The rise of temperature above the set
value shall be the measure of the overshoot temperature and the time of its recovery
to as the overshoot time.
The peak value shall remain below 103°C. The over shoot temperature shall be 1°C
above the initial set temperature. The overshoot time shall not exceed 10 minutes.
In other words the recovery of 101°C shall be within 10 minutes. Details are shown
in following Figure -2.

Rev. (01) 9 Issue Date 06/12/2010

 Dubai Municipality Standard ‫المواصفـات القيـاسية لبلـدية دبـي‬
DMS 2008: 2010
This copy is issued for “MODERN SURVEYING CALIBRATION & TESTING LABS” use only. No other entity entitled to use this copy.

Temperature °C
<10min (Overshoot Time)

<103

101

100

99

Temp

door 1 min <20 min

open Time (min )
recovery
door closure
FIG – 2

Example: The set point is 100°C. The overshoot time shall be the time during which the temperature
returns to 101°C.

12 Computation of results
As specified in above paragraphs Cl .11. 5 – 11 .9
• Temperature fluctuation: All readings collected from various probes and
time intervals shall be corrected by importing the ‘error” from calibration
certificates.
• Temperature variation: All probe readings shall be corrected for error as
in 12.1 above.
• Oven temperature error: Ensure that the corrected value of the reference
probe is used for computing the error of the oven chamber.

Rev. (01) 10 Issue Date 06/12/2010

 Dubai Municipality Standard ‫المواصفـات القيـاسية لبلـدية دبـي‬
DMS 2008: 2010
This copy is issued for “MODERN SURVEYING CALIBRATION & TESTING LABS” use only. No other entity entitled to use this copy.

• The Recovery time and Overshoot time shall be determined as stated above
under respective head.
IMPORTANT NOTE: While recording above data, care shall be taken to identify
the channel of the data logger and the probe number so as to avoid import of any
wrong error data which is likely to enter due to mis- order of the probes –vis –a-
vis- allotted channel.

13 Calibration frequency
Calibration frequency shall be specified only on customer’s request. It shall not
exceed 12 months in normal circumstances. However, any alteration, modification,
replacement of parts readjustment or any source which may jeopardize calibration
status, shall need re-calibration.

14 Results and uncertainty of measurements

The statement of uncertainty at coverage factor K= 2 corresponding to a confidence
interval of 95% shall be quoted along with the calibration result (error):
• The uncertainty of measurement shall be estimated only for error of indicated
temperature of the chamber..
• It shall be determined and reported according to International practice.
• It shall be based on M 3003 publication of UKAS and IMS-DP14:2009 of
DCLD

15 Reporting process including expression of results

The calibration certificate shall include following mandatory information:
• Locator such as request number, such as LIMS number, certificate number ,
statement, of amendment ( if any) , date of issue and calibration, validity
period (where applicable). Accreditation logo ( if, applicable).
• Customer description, calibration site.
• Statement of traceability
• Description of the instrument including details such as serial no., make, asset
number.
• Test data in the form of result of error, fluctuation, variation, overshoot time.
Rev. (01) 11 Issue Date 06/12/2010
 Dubai Municipality Standard ‫المواصفـات القيـاسية لبلـدية دبـي‬
DMS 2008: 2010
This copy is issued for “MODERN SURVEYING CALIBRATION & TESTING LABS” use only. No other entity entitled to use this copy.

• Ventilation type and condition: opened /partially opened / closed.

• Statement of uncertainty (for oven temperature error) at coverage factor k=2
corresponding to 95% confidence level.
• Authorized signature of the person taking the responsibility. For E
transmission, the formal signature can be replaced by a corresponding
statement of responsibility
• Deviations, if any with other relevant information.
• Any other relevant information.
• Statement of confidentiality and copy right.
16 Method validation
Following steps shall be carried out to verify the fitness for purpose of the calibration
method:
• Working out the uncertainty budget based on analysis of influence factors.
• Participation in Inter-laboratory Comparisons. Proficiency testing
programs/Measurement audits.
• The spread sheets shall be subject to validation annually or whenever
calibration status of the probes/data taker/bath(s) is changed.
17 Records
Following records shall be maintained:
• Calibration report sheet.
• Calibration certificate copies of the relevant reference standard used.
• Method validation sheets and associated calculations.
• Uncertainty budget sheet and associate calculations.
• Method validation review sheets.
• Inter laboratory comparisons / proficiency testing.
• Master template file for all master certificates.

Rev. (01) 12 Issue Date 06/12/2010

 Dubai Municipality Standard ‫المواصفـات القيـاسية لبلـدية دبـي‬
DMS 2008: 2010
This copy is issued for “MODERN SURVEYING CALIBRATION & TESTING LABS” use only. No other entity entitled to use this copy.

Publications referred to

1 ASTM E145-94 (R 2006) - Standard specifications for gravity - convection and

forced - ventilation Ovens.
2 BS 812 Part 100:1990 (R 1995) - Testing aggregates Part 100: General
requirements for apparatus and calibration
3 BS 1377 Part 1:1990 - Methods of test for soils for civil engineering purposes:
Part 1: General requirements and sample preparation
4 BS 2648:1955 - Performance requirements for electrically - heated drying ovens
5 M 3003(2007) UKAS Publication - The Expression of Uncertainty and confidence in
Measurement
6 IMS-DP-14:2009 - Uncertainty of Measurements

Rev. (01) 13 Issue Date 06/12/2010