An on site mapping allows to check the homogeneity and temperature stability of refrigerators, freezers or ovens. According to the standard FDX 15-140 or the CEI 60068-3-5 mapping is done in 9 or 15 points depending on the volume to be characterized. It must be done when the equipment is put into service and at each major repair.
Also, the temperature of these refrigerators, freezers and laboratory ovens should be monitored regularly. Setting up an alarm system when thresholds are exceeded is essential to ensure continuous monitoring.