| Operation of Vacuum Oven |
1.0 PURPOSE 1.1 To Define procedure for operation of vacuum oven in quality control department. 2.0 SCOPE 2.1 This procedure for operation of vacuum oven in quality control department. 3.0 REFERENCE(S) & ATTACHMENTS 3.1 In house 3.2 Attachments 3.2.1 NA 4.0 RESPONSIBILITY 4.1 Quality control Officer/ Executive: 4.1.1 To initiate the preparation of SOP through the inputs from the employees directly concerned with the activity. 4.1.2 To prepare the SOP and list of all assigned numbers of the SOP for their departments. 4.2 Quality Control Head: 4.2.1 To confirm the content, accuracy and detailing about of SOP. 4.2.2 To organize the approval of SOP from Quality assurance (QA head) and Location Head. 4.2.3 To ensure the training of the SOP to all concerned involved in implementation of the SOP. 4.2.4 To ensure user the implementation of the SOP after training. 4.3 Quality Assurance Department 4.3.1 To check the SOP and maintain the original copy of the SOP. 4.3.2 To issue controlled copy of the SOP and maintain issuance record of SOP. 4.3.3 To retrieve the controlled copy of the SOP when it is superseded/obsolete. 4.3.4 To control and monitor the review process of the SOP. 4.4 Quality Assurance Head & Location Head 4.4.1 To review and approve SOP. 4.4.2 To ensure the implementation of the defined system in quality control department. 5.0 DISTRIBUTION 5.1 Quality control department 6.0 ABBREVIATION(S) 6.1 SOP : Standard Operating Procedure 6.2 QA : Quality Assurance 6.3 QC : Quality Control 6.4 No. : Number 6.5 VAC : Voltage Alternate current 6.6 NA : Not Applicable 7.0 PROCEDURE 7.1 Equipment Details: As per instrument DQ. 7.2 Start-up of the Vacuum Oven 7.2.1 Switch ON the Mains supply of Vacuum Oven and set the temperature by using the arrow keys. Allow the oven to attain temperature. 7.3 Operation of Controller 7.3.1 As main supply is switched on, the controller display will show in window. 7.3.2 To set the temperature use arrow keys. 7.3.3 If required set the soak timer. The timer will turn off heaters once temperature is achieved and temperature is maintained as per set soak time. 7.3.4 To change any parameters press key and following parameters can be Changed as per table. 7.3.5 Press Set button to step through the list of parameters 7.3.6 The value of parameter is shown in the upper display. Press or to adjust this value. Parameter Scrolling Text and Description SET SET POINT1 Set point1 value (Working set point) Down key SET TEMPERATURE – Sets the down Key to decrease the temperature. Up keys SET TEMPERATURE – Sets the down Key to increase the temperature. 7.4 Applying Vacuum 7.4.1 Close and screw the door properly. 7.4.2 Connect the vacuum pump to vacuum line. 7.4.3 Turn OFF the vacuum release valve and turn ON the vacuum line valve. 7.4.4 Turn ON the vacuum pump and allow the vacuum to be created. Now the vacuum gauge will start moving and it will show chamber vacuum pressure. Once the required vacuum is attained, turn OFF the vacuum pump. 7.5 Releasing Vacuum 7.5.1 open the vacuum release valve. 7.6 Loading and Unloading of Samples in Vacuum Oven 7.6.1 Release the vacuum and unlatch the door. 7.6.2 Locate the place to keep/remove the sample and load/unload the samples and close the door. Make sure that the door is properly latched; otherwise vacuum cannot be applied. 7.7 Shutdown of Vacuum Oven 7.7.1 In case a Vacuum Oven is to be shutdown, the main switch of the Vacuum Oven is to be switched ‘OFF’. Nothing else is necessary. 7.8 Cleaning and Maintenance of Vacuum Oven 7.8.1 Turn OFF the equipment and wait till it attains ambient temperature. 7.8.2 A routine cleaning of the Vacuum Oven should be done by swabbing the trays and walls of the equipment with coline or IPA 70% solutions. 7.8.3 Interior maintenance of the instrument should be done by service engineer whenever needed. 7.9 Calibration Frequency 7.9.1 Calibration of vacuum oven gauge must be done by the outside lab. Frequency of calibration is half yearly and after each maintenance job. |