HOT AIR OVEN

Standard Operating Procedure (SOP) for Hot Air Oven

1. Purpose:

To provide a standardized method for operating and maintaining the hot air oven to ensure the uniform drying and sterilization of samples.

2. Scope:

This SOP applies to all personnel involved in the use of the hot air oven in the laboratory for drying and sterilization purposes.

3. Responsibility:

• Laboratory Technicians: Operate the hot air oven as per the SOP.
• Lab Manager: Ensure the SOP is followed and updated as needed.

4. Equipment and Materials:

• Hot Air Oven
• Personal Protective Equipment (PPE): Lab coat, gloves, safety goggles
• Thermometer (if applicable)
• Timer
• Clean samples and materials to be dried or sterilized

5. Procedure:

5.1 Pre-Operation:

1. Ensure the hot air oven is placed on a stable, flat surface away from flammable materials.
2. Check the power supply and ensure the oven is plugged into a proper electrical outlet.
3. Inspect the oven for any visible damage or malfunctions. Do not use if any issues are found.
4. Wear appropriate PPE before operating the oven.

5.2 Operation:

1. Open the oven door and place the samples on the shelves, ensuring they are evenly spaced for proper air circulation.
2. Close the oven door securely.
3. Turn on the oven by switching the main power switch to the “ON” position.
4. Set the desired temperature on the temperature controller according to the requirement of the samples:
   1. Turn the temperature control knob to the required temperature.
   1. If using a digital oven, input the desired temperature using the control panel.
5. Set the timer according to the required drying or sterilization time:

5.3 During Operation:

1. Periodically check the temperature and timer to ensure proper functioning.
2. Do not open the oven door during operation to maintain consistent temperature and prevent heat loss.

5.4 Post-Operation:

1. Once the timer goes off, turn off the oven by switching the main power switch to the “OFF” position.
2. Allow the oven to cool down before opening the door.
3. Open the door and carefully remove the dried or sterilized samples using appropriate tools (e.g., tongs, heat-resistant gloves).
4. Ensure the oven is clean and free of any debris. Wipe down the interior if necessary.

5.5 Maintenance:

1. Regularly inspect the oven for any signs of wear or damage.
2. Clean the oven’s interior and exterior surfaces periodically to prevent contamination.
3. Calibrate the temperature control and timer annually or as recommended by the manufacturer.
4. Record maintenance activities in the equipment logbook.

6. Safety Measures:

1. Always wear appropriate PPE when operating the hot air oven.
2. Ensure proper ventilation in the area where the oven is used.
3. Do not overload the oven, as it may cause uneven heating and damage the equipment.
4. Do not use the oven for drying flammable or volatile substances.

7. Documentation:

1. Record the date, time, and purpose of each use in the hot air oven logbook.
2. Note any deviations from the SOP and report them to the lab manager.

8. References:

• Manufacturer’s Manual for the Hot Air Oven
• Laboratory Safety Guidelines