7
PACKAGING INFORMATION AND PRODUCTION INSTRUCTIONS
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Baking equipment:
∗ Cabinet oven
∗ Anti-static heat-resistant pallets
∗ Anti-static heat-resistant gloves
• Storage conditions for a delivered module are as follows:
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The moisture-proof bag must be placed in an environment where the tem-
perature is below 40°C and the relative humidity is lower than 90%.
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The shelf life of a dry-packaged product is 12 months from the date when
the product is packaged and sealed.
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The package contains a humidity indicator card (HIC).
• The module needs to be baked in the following cases:
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Vacuum packing bag was found to be damaged before being unpacked.
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There is no humidity indicator card (HIC) in the vacuum packing bag.
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After being unpacked, 10% and above circles on the HIC become pink.
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The total exposure time has been more than 168 hours since unpacking.
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More than 12 months have passed since the sealing date of the bag.
• Baking settings:
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Temperature: 60°C and ≤ 5%RH for reelizing and 125°C and ≤5%RH for
palletizing (please use heat-resistant pallet rather than plastic pallet)
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Time: 48 hours for reelizing and 12 hours for palletizing
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Alarm temperature: 65°C for reelizing and 135°C for palletizing
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Production ready temperature after natural cooling: < 36°C
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The number of drying times: 1
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Re-baking condition: If a module remains unused for 168 hours after being
unpacked, it must be baked again. >
Important
: If this batch of modules
is not baked within 168 hours, do not use the wave soldering to solder
them. Because these modules are 3-level moisture-sensitive components,
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