LimsPulse
Thermal analysis & ovens

Hot Air Oven

An electrically heated, insulated cabinet that holds samples or glassware at a set temperature. In QC it is used mainly for loss on drying, drying of reference materials and drying of glassware.

  • Pharmaceutical
  • Food & beverage
  • Chemicals
  • Materials testing
  • Education
Photo of a Hot Air Oven
Photo: Karelj, Public domain (cropped), via Wikimedia Commons
CALIBRATION

Hot air oven calibration procedures

Temperature accuracy

Compares the oven's displayed temperature with a calibrated reference thermometer at the set points used in the lab.

Open procedure

Temperature mapping

Measures the temperature at several positions in the chamber at the same time to show how uniform the oven is.

Open procedure
QUALIFICATION

Instrument qualification (DQ · IQ · OQ · PQ)

  1. 01

    DQ — Design qualification

    States the needs, such as temperature range, uniformity, chamber size, natural or forced convection, alarms and data logging, and confirms the chosen oven meets them.

  2. 02

    IQ — Installation qualification

    Checks delivery, model and serial number, power supply, location with clearance for ventilation, and documentation.

  3. 03

    OQ — Operational qualification

    Checks controller accuracy, empty-chamber temperature mapping at the working set points, heat-up time, door-opening recovery, alarms and cut-out.

  4. 04

    PQ — Performance qualification

    Mapping with a typical load, and confirmation that routine use (for example LOD) gives consistent results.

In LimsPulse · Calibration Management

Keep every Hot air oven in control: usage logs, calibration and maintenance schedules, and automatic blocking of overdue instruments.

See how