Data Sheet

6 PACKAGING INFORMATION AND PRODUCTION INSTRUCTIONS
∗ Automated optical inspection (AOI) equipment
∗ Nozzle with a 6 to 8 mm diameter
• Baking equipment:
– Cabinet oven
– Anti-static heat-resistant trays
– Anti-static heat-resistant gloves
2. Storage conditions for a delivered module are as follows:
• The moisture-proof bag must be placed in an environment where the tem-
perature is below 30°C and the relative humidity is lower than 70%.
• The shelf life of a dry-packaged product is 6 months from the date when
the product is packaged and sealed.
• The package contains a humidity indicator card (HIC).
3. Bake a module based on HIC status as follows when you unpack the module
package:
• If the 30%, 40%, and 50% circles are blue, bake the module for 2 consec-
utive hours.
• If the 30% circle is pink, bake the module for 4 consecutive hours.
• If the 30% and 40% circles are pink, bake the module for 6 consecutive
hours.
• If the 30%, 40%, and 50% circles are pink, bake the module for 12 consec-
utive hours.
4. Baking settings:
• Baking temperature: 125±5°C
• Alarm temperature: 130°C
• SMT ready temperature: naturally cooling temperature: < 36°C
• The number of drying times: 1
• Rebaking condition: The module is not soldered within 12 hours after bak-
ing.
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