Hi guys,
We have several ovens here were I work, and we have always used either:
1. A single point calibration because the oven is used at a single point at a particular process (we have a limitation label on the oven stating the exact temperature point we calibrate at)
2. A range calibration, using only 2 points
An internal auditor brought up the point that a calibration is defined as 3 points within a range, so would using 2 points not considered a true calibration?
The temperature ranges for example are:
45-85°C
40-130°C
We have the requester fill out a "Calibration Assessment Form" where they have to document their process tolerance (working range). From this information, we then determine if we have the correct standard (4:1), and to list the calibration range we will be using, taking account the process tolerance.
Example
40-85°C with a process tolerance of ±3°C.
We would then use the following test points for calibration:
37 & 88°C.
Anyone see a problem with analogy? Should we be using 3 points?
We have several ovens here were I work, and we have always used either:
1. A single point calibration because the oven is used at a single point at a particular process (we have a limitation label on the oven stating the exact temperature point we calibrate at)
2. A range calibration, using only 2 points
An internal auditor brought up the point that a calibration is defined as 3 points within a range, so would using 2 points not considered a true calibration?
The temperature ranges for example are:
45-85°C
40-130°C
We have the requester fill out a "Calibration Assessment Form" where they have to document their process tolerance (working range). From this information, we then determine if we have the correct standard (4:1), and to list the calibration range we will be using, taking account the process tolerance.
Example
40-85°C with a process tolerance of ±3°C.
We would then use the following test points for calibration:
37 & 88°C.
Anyone see a problem with analogy? Should we be using 3 points?