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
PREVENTIVE MAINTENANCE
Maintenance checklist
Daily / each use
- Check displayed temperature against the set point
- Check the door closes and seals properly
- Keep the chamber clean
Monthly
- Clean shelves and inner chamber
- Check the fan and vent are not blocked
- Check the over-temperature cut-out setting
Six-monthly / annual
- Temperature accuracy calibration with a traceable reference thermometer
- Temperature mapping at the working set points
- Electrical safety check and door gasket replacement as needed
SAFETY
Safety precautions
Before you work on the Hot air oven
- Surfaces and contents are hot: use heat-resistant gloves or tongs.
- Do not place flammable or explosive materials in the oven.
- Make sure the over-temperature cut-out is working.
- Allow hot glassware to cool before placing it on cold benches to avoid breakage.
In LimsPulse · Calibration Management
Keep every Hot air oven in control: usage logs, calibration and maintenance schedules, and automatic blocking of overdue instruments.