Hot Air Oven

1. Principle:

The heating elements in the oven heat the air inside the chamber as per the thermostat is setting
temperature. The heated air rises to the top of the chamber and then circulates around the chamber
using natural convection or a fan. The circulating hot air heats the items in the oven by conduction.
The heat from the hot air is transferred to the items through their surfaces. The heat then travels to
the centers of the items by conduction.

2. Purpose:

A hot air oven is a device that uses dry heat to sterilize equipment and materials. It is commonly
used in laboratories, hospitals, and industries that require high temperatures and low humidity. In
this blog post, we will explain the standard operating procedure for hot air oven operation, as well
as some safety precautions and troubleshooting tips.

3. Equipment’s needed:

a. LOD Bottles
b. Petri Dish
c. Thermo meter
d. Di sodium Tartrate Powder
e. Micro Balance
f. Set of weights
g. Desiccator
h. Timer
i. Tongs
j. Heat Resistant Gloves

4. Operating procedure:
a. Before using the hot air oven, make sure that it is clean and free of any dust, dirt, or
debris. Also, check that the power supply is stable and that the oven is properly
grounded.
b. Power on the Oven and check the display to ensure the working.
c. Set the desired temperature and timer as per the test procedure to be monitored. The
general recommended temperature range is 105°C to 130°C, and the recommended
time range is 60 to 120 minutes or to get constant reading in the weight difference
d. Place the items to be monitored in a LOD Bottle, keep the lid open during the drying
e. close the door securely. Make sure that there is no gap between the door and the
chamber, and that the door seal is intact.6. Once the oven reaches the set temperature,
start the timer and wait for the sterilization process to complete. Do not open the door
or disturb the oven during this time, as this will affect the temperature and pressure
inside the chamber.
f. once test completed , turn off the power switch and wait for the oven to cool down
before opening the door. Use gloves or tongs to remove the tray or basket from the
oven, and transfer the items to a sterile container or area.
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g. After using the hot air oven, clean it with a damp cloth and mild detergent, and wipe it
dry with a soft cloth. Do not use abrasive or corrosive materials to clean the oven, as this
will damage its surface and components.
h. Store the hot air oven in a dry and ventilated place, away from direct sunlight, heat
sources, or flammable substances.

5. Safety precautions and troubleshooting:

a. Always wear protective clothing, gloves, goggles, and masks when handling hot items or
working near the oven.
b. Do not touch any part of the oven with bare hands when it is hot, as this may cause
burns or electric shocks.
c. Do not use the hot air oven for materials that are sensitive to heat, moisture, or
oxidation, such as rubber, plastic, paper, or organic substances.
d. Do not use the hot air oven for materials that are flammable, explosive, or volatile, such
as alcohol, ether, gasoline, or solvents.
e. Do not use the hot air oven for materials that may release toxic or harmful gases when
heated, such as mercury, arsenic, cyanide, or formaldehyde.
f. If you notice any unusual smell, smoke, sparks, or noises from the oven, turn off the
power switch immediately and disconnect it from the power source. Contact a qualified
technician for inspection and repair.
g. If you experience any problems with the temperature control, timer, indicator light, door
seal, or power supply of the oven, do not attempt to fix them yourself. Contact a
qualified technician for inspection and repair.

6. Calibration Procedure:
a. Place the reference thermometer in the center of the oven on a shelf or rack.
b. Set the oven to the desired temperature and allow it to reach equilibrium.
c. Once the oven has reached equilibrium, read the temperature on the reference
thermometer.
d. Compare the temperature reading on the reference thermometer to the temperature
set on the oven controller.
e. If the two temperatures differ by more than a few degrees Celsius, adjust the oven
controller accordingly.
f. Repeat steps 3-5 at several different temperatures to ensure that the oven is calibrated
across its operating range.

7. Calibration Tips:
a. It is best to calibrate the oven at the temperatures that you will be using it for most
often.
b. If the oven has a fan, make sure that it is running when you are calibrating it.
c. Allow the oven to reach equilibrium before taking temperature readings.
d. Be careful not to touch the reference thermometer with your hands, as this can affect
the reading.
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e. If you are unsure about how to calibrate your oven, consult the manufacturer's
instructions or contact a qualified technician.

8. Frequency of calibration:
a. In house Calibration once in Month
Calibration Point: 50°C&100°C
Tolerance ±5°C
b. External Calibration yearly once
Calibration Points 37°C,40°C,50°C,65°C,75°C,100°C,105°C,130°C,150°C&200°C

9. In case of malfunction:
a. Inform to the Researchers and HOD about the deviation and to call service
personnel to repair.