Calibration Protocol for Cooling Cabinet 5°C

Instrument Calibration Protocol for Cooling Cabinet 5°C (± 3°C)

INSTRUMENT 
Refer SOP No. 
Model No.                         
Instrument ID. No.               
Make 
FrequencyHalf yearly “- 15 days”
Date of Calibration              
Next Due Date 

Condition: 5°C (± 3°C)

1) Accuracy:

  • Place appropriate number of calibrator sensor of Temperature near Temperature sensor (Enviro/Master sensor) of stability chamber based on the number of sensors present in the stability chamber.
  • Record the Temperature for accuracy study at 5 minutes intervals for the time duration specified for 1 hour.
  • Set Temperature: _______________

Calibrator

   RecordTemperature (ºC)
Average   

Stability Chamber

   RecordTemperature (ºC)
Average   
DifferenceTemperature (ºC) (± 1 ºC)
    

2) Verification:

  • Place 1 calibrator sensor of temperature nearthe eachtemperature sensor of stability chamber.
  • Record the temperature for 5 minutes intervals for the time duration specified for 1 hour.

Calibrator:

Average ChannelTemperature (ºC)
CH-1 
CH-2 
CH-3 
CH-4 
CH-5 
CH-6 
CH-7 
CH-8 
CH-9 
CH-10 

Stability Chamber

Average ChannelTemperature (ºC)
CH-1 
CH-2 
CH-3 
CH-4 
CH-5 
CH-6 
CH-7 
CH-8 
CH-9 
CH-10 

Limits for Difference in Temperature (ºC) (± 2 ºC)

Temperature ChannelDiffrence
CH-1 
CH-2 
CH-3 
CH-4 
CH-5 
CH-6 
CH-7 
CH-8 
CH-9 
CH-10 

Acceptance criteria:

1) For accuracy: difference between temperature of calibrator & stability chamber temperature should be within the specified limits of ± 1°C respectively.

2) For verification: Difference between temperature of calibrator & temperature sensor should be within the specified limits of ± 2°C respectively.

Remark: The instrument calibration is Satisfactory / Not Satisfactory.

Calibration: Scheduled / not scheduled

(Reason: _____________­­­­­­­­­­______________________________________________)

Prepared ByChecked ByApproved By
Signature   
Date   
Name   
DepartmentQuality ControlQuality ControlQuality Control
Scroll to Top