Hot Air Oven Calibration(Multi-Point Thermal Mapping)
Calibration of laboratory hot air ovens — multi-point temperature mapping across the chamber with NPLI-traceable sensors, verifying set-point accuracy, uniformity and stability at working temperatures.
What is Hot Air Oven Calibration?
Half the results in a materials lab pass through an oven — moisture contents, drying to constant mass, conditioning cycles — and methods like IS 2720 and IS 1734 assume the chamber genuinely holds 105–110°C wherever the sample sits. Real ovens develop cold corners, door-leak gradients and controller offsets that a single built-in display never reveals.
Global Lab performs multi-point (typically 9-position) thermal mapping with NPLI-traceable RTD/thermocouple loggers at the working set-points — measuring set-point accuracy, spatial uniformity, and temporal stability after recovery — and certifies the usable working volume with uncertainties.
How the Hot Air Oven Calibration is Conducted
- 1
Sensor Array Placement
Traceable sensors are positioned at chamber corners and centre per the mapping plan. - 2
Stabilisation at Set-Point
The oven is run to the working set-point and allowed to stabilise fully. - 3
Mapping Run
All positions are logged over the specified period, capturing uniformity and stability. - 4
Door-Recovery Check
Where requested, recovery time after a standard door opening is measured. - 5
Certification
Set-point error, uniformity, stability and usable-volume verdicts are issued via Autovity QLMS.
Applicable Test Standards
| Standard | Title | Scope | Type |
|---|---|---|---|
| ISO/IEC 17025:2017 | Competence of Testing and Calibration Laboratories | Calibration System | International |
| NPLI-Traceable Sensors | Certified RTD / Thermocouple Reference Chain | Reference Standards | Traceability |
| IS 2720 (Pt 2):1973 | Methods of Test for Soils — Water Content (Reaffirmed) | Method Context (105–110°C) | Indian Standard |