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Data subject to change. Copyright © 2005-2010 Avago Technologies. All rights reserved.
AV02-1885EN - April 8, 2010
Handling Precaution
The encapsulation material of the product is made of silicone for better reliability of the product. As silicone is a soft
material, please do not press on the silicone or poke a sharp object onto the silicone. These might damage the product
and cause premature failure. During assembly or handling, the unit should be held on the body only. Please refer to
Avago Application Note AN 5288 for detail information.
Moisture Sensitivity
This product is qualified as Moisture Sensitive Level 2 per Jedec J-STD-020. Precautions when handling this moisture
sensitive product is important to ensure the reliability of the product. Do refer to Avago Application Note AN5305
Handling of Moisture Sensitive Surface Mount Devices for details.
A. Storage before use
– Unopen moisture barrier bag (MBB) can be stored at <40°C/90%RH for 12 months. If the actual shelf life has
exceeded 12 months and the HIC indicates that baking is not required, then it is safe to reflow the LEDs per the
original MSL rating.
– It is not recommended to open the MBB prior to assembly (e.g. for IQC).
B. Control after opening the MBB
– The humidity indicator card (HIC) shall be read immediately upon opening of MBB.
– The LEDs must be kept at <30°C / 60%RH at all time and all high temperature related process including soldering,
curing or rework need to be completed within 1 year.
C. Control for unfinished reel
– For any unuse LEDs, they need to be stored in sealed MBB with desiccant or desiccator at <5%RH.
D. Control of assembly boards
– If the PCB soldered with the LEDs is to be subjected to other high temperature processes, the PCB need to be
stored in sealed MBB with desiccant or desiccator at <5%RH to ensure no LEDs have exceeded their floor life of 1
year.
E. Baking is required if
– “60%” HIC indicator is NOT Green.
– The LEDs are exposed to condition of >30°C/60% RH at any time.
– The LEDs floor life exceeded 1 year.
Recommended baking condition: 60±5°C for 20 hours.