SOP for Calibration of Hot Plate Stirrer

OBJECTIVE

To lay down the calibration procedure of the hot plate stirrer to provide a system to calibrate, control, and maintain the equipment used for inspection, measuring, and testing to ensure the correctness of measurement and test status.

SCOPE

This shall be applicable to the Hot plate stirrer of the Quality Control Instrument Laboratory.

RESPONSIBILITY

Technical Assistant/ Helper.

Q.C Analyst.

ACCOUNTABILITY

Manager-Quality Control.

MATERIAL AND EQUIPMENT

Hot plate stirrer.

Calibrated thermometer.

PROCEDURE

• Firstly, clean the Hot plate stirrer, according to SOP.
• Operate the Magnetic stirrer and hot plate, according to SOP.

Calibration of temperature:

1. Start the calibration procedure by using a calibrated thermometer ranging up to 300℃.
2. Place the beaker or flask containing the sample in the middle of hot plate stirrer.
3. Operate only hot plate without using magnetic stirrer.
4. Set the temperature of the hot plate by the temperature regulator.
5. Dip a calibrated thermometer at one side of the beaker.
6. Record both control panel temperature display and calibrated thermometer temperature.
7. Record the result in annexure-1.
8. Similarly, repeat the procedure at different temperatures. And record the temperature.

• Record the result on the “Calibration Record”, “Calibration Log Book” & paste the “Calibration Status Sticker” on the Hot plate stirrer.
• Frequency: Once in a month.

REFERENCES

Not Applicable.

ABBREVIATIONS

SOP: Standard operating procedure

Q.C: Quality control

Q.A: Quality assurance

ANNEXURES

Annexure 1: Calibration record of Hot plate stirrer.

REVISION HISTORY

Nil

ALSO READ: SOP for Operation of Magnetic Stirrer with Hot Plate