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Oven Calibration Guide

(Draft)

1. Introduction
This manual is made as a guide for the harmonization of oven calibration
procedures carried out by calibration laboratories accredited by KAN and
other laboratories that require it.
This guide refers primarily to documents AS 2853 1986: Enclosure-
Temperature-controlled-performance testing and grading, with some
simplifications, and other relevant documents.
Oven calibration is carried out to determine the uniformity of the temperature in the

oven and as a reference to determine the suitability of the oven for certain purposes.

2. Scope
What is meant by an oven is an engineering facility that allows the
realization of selectively determined values of air temperature in a closed
volume within a working range.
This guide applies to the determination of the temperature characteristics of ovens used in

industry. The temperature characteristics in question are determined in a no-load state in a

steady state (steady state).

Determination of this temperature characteristic does not take into account

other parameters such as humidity, air flow and wall emissivity which can be
controlled.
This manual applies to all ovens of all sizes/dimensions, temperature ranges, modes of

operation, construction methods as well as types and purposes.

The working area is the part of the oven whose temperature characteristics will be

determined. For most ovens, the workspace is the entire interior space of the oven.

3. Reference documents

AS 2853 1986: Enclosure-temprrature-controlled-performance testing, NATA,

Australia

Dec 2011 - GZ 1/9 Oven Calibration Guide - Draft

 ASTM International, ASTM E 145 – 94 (2006): Standard Specification for Gravity-

Convection and Forced Ventilation Ovens, PA, US

DKD, Guideline DKD-R 5-7: Calibration of climatic chambers, BraunschweigG-20:
Guidelines for Calibration and Checks of Temperature Controlled Enclosures:
Thailand Laboratory Accreditation Scheme (TLAS)
Abdelaziz, YES, Guidelines for assessment of temperature uniformity and
investigation of the measurements uncertainty within laboratory oven,
Proceedings, XVII IMEKO World Congress, June 2003, Dubrovnik, Croatia
USBR 1020 89, Procedure for Calibrating Oven, Colorado

4. Calibration principle

4.1. Temperature measurements are carried out at certain measuring point locations in the

oven working space for 1 hour or 5 cycles after a stable temperature is reached. The total

variation is calculated from the maximum and minimum temperature values of all

measuring point locations. The total variation is an indicator of the performance of the

calibrated oven.

4.2. The determination of the number of measuring point locations and the number of temperature sensors

used is as described in section 6.1.

4.3.During the calibration process takes place the ambient temperature should not change more than 10

oC. The power supply should not be changed by more than 10% or as
required by the oven manufacturer.
4.4. If the temperature reading and/or recording is done manually, the reading should be taken

so that short-term temperature variations (due to the influence of the temperature control

cycle) can be recorded.

5. Temperature Sensor

5.1. The temperature sensor used must be calibrated within the appropriate range for the

usage range. The selected temperature sensor has an uncertainty of not more than 1/3

(one third) of the maximum allowable total variation.

5.2. The resolution of the temperature sensor indicator used should not be more than 1/10

(tenth) of the maximum allowable total variation.

5.3. The temperature sensor must have a faster response time than the temporal variation

of the oven.

Dec 2011 - GZ 2/9 Oven Calibration Guide - Draft

5.4. All temperature sensors used must have the same response time. For
example by using a thermocouple that comes from the same coil.
5.5. The temperature sensor is placed at the measuring point location without being attached to the

oven wall.

6. Calibration procedure

6.1. Determination of the number of measuring point locations and the number of temperature sensors

used. To calculate the number of measuring point locations and the required number of temperature

sensors, the following steps are taken:

6.1.1. Determination of the nominal calibration temperature and its temperature tolerance, t.

The temperature tolerance value can be obtained in one of the following ways. 6.1.1.1.From the

oven specifications contained in the owner/user manual, or

6.1.1.2. If there is no information from the manual, tolerances can be requested from the customer.

In this case the temperature tolerance is defined as the desired tolerance value, which is not

necessarily achieved, or

6.1.1.3. The temperature tolerance is 1.5x the uncertainty of the temperature sensor used.

6.1.2. Determine the value of the theoretical total variation,Ro, with Equation 1

Ro = 2 t (1)

6.1.3. Calculate the theoretical grading factor,f, with the equation 2

f = (100 Ro ) (100+ D) (2)
where D is the difference between the nominal calibration temperature and room temperature.

6.1.4. Determine the theoretical (Grade) class, G, using the equation 3

G = 8 6.64 log f m (3)
Where fm is the closest theoretical maximum grading factor obtained
from table 1 using the f value obtained from the previous 6.1.3 step.

Dec 2011 - GZ 3/9 Oven Calibration Guide - Draft

 Table 1. Oven class and grading factor
Maximum Maximum permissible overall variation (Rm) °C
Grade
allowed grading
(G) D = 30 D = 100 D = 300 D = 1000
factor (fm)

1 11.3 15 23 45 120
2 8.0 10 16 32 88
3 5.66 7.4 11 23 62
4 4.00 5.2 8.0 16 44
5 2.83 3.7 5.7 11 31
6 2.00 2.6 4.0 8.0 22
7 1.41 1.8 2.8 5.7 16
8 1.00 1.3 2.0 4.0 11
9 0.707 0.92 1.4 2.8 7.8
10 0.500 0.65 1.0 2.0 5.5
11 0.354 0.46 0.71 1.4 3.9
12 0.250 0.33 0.50 1.0 2.8
13 0.177 0.23 0.35 0.71 2.0
14 0.125 0.16 0.25 0.50 1.4

6.1.5. Determine the number of measuring point locations and the required number of

temperature sensors using equation 4.

N = 3+ (3 G0.6 ) V 0.2 (4)

Where
N = number of measuring point

locations G = class or grade

V = volume of the oven working area

Maximum number of measuring point locations, Nmax is 40.

6.2. Placement of temperature sensor

The temperature sensor is placed at the location of the measuring point according to

the sequence in Figure 1 for a rectangular oven and Figure 2 for a cylindrical oven.

Dec 2011 - GZ 4/9 Oven Calibration Guide - Draft

 The temperature sensor is placed at the location of the measuring point without being

attached to the wall of the oven. A tool holder can be used to help place the temperature

sensor by paying attention to the effect of temperature on the tool.

10 17E 15F
6A 3A

19E
8F
4F

13A
20E
9A
1C 12F

11F
14A

18E

2A 5A
16E
7F

Position code:
C = Center
F = Center of face
A = Corner

Figure 1. Location of the temperature sensor placement measuring point for a rectangular oven

Diameter
7 1 12

16* 18* 17* 15* 14*

2 11 20 6 9 13 4 10 5 19 8 3

0 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 (part)
0 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16

180 315 225 90 0 135 225 90 0 270 45 315 180 270 45 135 0 (level)

* for length/diameter ratio greater than 5

Figure 2. Location of the measuring point for placing the temperature sensor for a cylindrical oven

Dec 2011 - GZ 5/9 Oven Calibration Guide - Draft

6.3. Oven temperature setting

The oven temperature is set according to the nominal calibration temperature by using the buttons

provided on the oven. If there is no temperature indicator in the oven, the temperature setting button

is considered as the temperature indicator value at the same time.

6.4. Data retrieval

The reading is done after 1 hour or 5 cycles from the time the oven reaches
temperature stability. The observed and recorded data are the maximum and
minimum designations. Table 2 shows an example of a table for recording data
and their calculations.

Table 2. Example of measurement data recording table for 9 measuring point locations

Standard value Temperature range

Sets: °C Middle value (oC)
(°C) (oC)

No. TC tmax tmin tmax-tmin (tmax + tmin)

1
2
3
4
5
6
7
8
9
Indicator

Room temperature

6.5. If calibration is carried out for more than one nominal temperature value,
then steps 6.3 to 6.4 are carried out again for the next nominal temperature
value.

Dec 2011 - GZ 6/9 Oven Calibration Guide - Draft

7. Data processing
Data processing is carried out, first, by filling in Columns 4 and 5 of Table 2 with data

on the difference between the maximum and minimum temperatures and the mean

value for each temperature sensor. Next, is calculated to determine other parameters

as follows:

7.1. Oven indicator temperature = Indicator middle value

7.2. Rated oven temperature = [(tmax)max + (tmin)min]

7.3. Temperature Variation:

7.3.1. Spatial variation (based on position in oven) = (Middle Value)max - ( Middle

value)min
7.3.2. Temporal variation (by time) = (tmax – tmin)max
7.3.3. Total variation, Ro, = (tmax)max – (tmin)min

The difference between the indicator temperature (7.1) and the measured oven temperature (7.2) must be less

than Ro.

If necessary, Class (GradeThe actual ) of the oven can be calculated

using equations 2 and 3 in Sections 6.1.3 and 6.1.4.
7.3.4. Room temperature = Middle value Room temperature

7.4. Table 3 can be used to summarize the calculation results with the number of rows depending on the

number of nominal values of the temperature being measured.

Table 3. Summary of calculation results

Settings Temperature Temperature Variation Variation Total Variation

(°C) Indicator Measured Spatial Temporal (°C) (°C)

(°C) (°C) (°C)

Dec 2011 - GZ 7/9 Oven Calibration Guide - Draft

8. Calculation of measurement uncertainty

8.1. The estimation of measurement uncertainty is based on the measurement

model as follows
'
K = t 'Correct tindicator

with:
K= correction that must be given to the oven indicator indication to obtain the

correct value of the temperature in the oven

t'indicator oven indicator designation = center value of indicator t'Correct

Approximate true value of temperature in the oven

t'Correct measured oven temperature = [(Middle Value)max + (Middle Value)min]

8.2. Source of measurement uncertainty

The sources of uncertainty that contribute to the combined standard

uncertainty are as follows.
a. Temperature sensors and indicators used.

The uncertainty values and coverage factors are obtained from the calibration certificate

of the equipment.

U95
ub=
1
k
b. Drift temperature sensor and indicator

The drift uncertainty of the temperature sensor and indicator is obtained from the old value (n

long) and new (nnew) on the calibration certificate assuming the distribution is rectangular.

1 2(nold n )new
ub=
2
3
c. The measured temperature variation consisting of

a. Spatial temperature variation

1 2(var iasi _ spatial)

ub3 =
3
b. Temporal temperature variation

1 2(var iasi _ temporal)

c ub4 =
3
The values of spatial variation and temporal variation were obtained from the calculations in the

previous section (Section 7).

Dec 2011 - GZ 8/9 Oven Calibration Guide - Draft

 d. Oven indicator reading
1 2 NST
ub5 = for digital indicators, or
3

1 2 NST
ub5 = for analog indicators.
6
e. Variation of the indication of the oven temperature indicator

The standard uncertainty of the indicator variation is obtained from the difference between the

largest and smallest values in the instrument readings from each measuring point assuming the

distribution is rectangular.

1 2(teng ,max teng )

u6 = ,min

f. Combined uncertainty

uc = (u 2 b1 + ub22 + ub32+ ub4 2+ ub5 +2 ub6 )2

g. Uncertainty spread at 95% confidence level, with coverage factor, k= 2.

U95 = uc .k

9. Determination of CMC

For the purpose of determining the CMC of a calibration laboratory, the uncertainty originating from

the spatial variation and the empirical variation of the oven is eliminated so that it becomes as

follows.

uc= (u 2 b1 + ub22 + 2u+b52 ub6 )

10. Recalibration

The calibration interval depends on the use of the oven, but recalibration is carried out once

every 5 years at most. Recalibration must also be carried out if repairs or modifications have

been made which are expected to affect the temperature characteristics.

Dec 2011 - GZ 9/9 Oven Calibration Guide - Draft