Datasheet

Forward Voltage Bin Table
For HSMZ/V/U – A4xx-xxxxx only
BIN MIN. MAX.
VA 1.9 2.2
VB 2.2 2.5
VC 2.5 2.8
VD 2.8 3.1
VE 3.1 3.4
Tolerance of each bin limit = ± 0.05
For product information and a complete list of distributors, please go to our website: www.avagotech.com
Avago, Avago Technologies, and the A logo are trademarks of Avago Technologies Limited in the United States and other countries.
Data subject to change. Copyright © 2008 Avago Technologies Limited. All rights reserved. Obsoletes AV01-0312EN
AV02-0479EN June 5, 2008
This product is qualified as Moisture Sensitive Level 2a per JEDEC J-
STD-020. Precaution when handling this moisture sensitive product
is important to ensure the reliability of the product. Refer to Avago
Application Note AN 5305 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 times and all high
temperature related processes, including soldering, curing or rework,
need to be completed within 672 hours.
C. Control of unfinished reel
Unused LEDs need to be stored in sealed MBB with desiccant or in
desiccator at <5% RH.
D. Control of assembled boards
– If the PCB soldered with the LEDs is to be subjected to other high
temperature processes, the PCB needs to be stored in sealed MBB
with desiccant or in desiccator at <5% RH to ensure no LEDs have
exceeded their floor life of 672 hours.
E. Baking is required if:
“10%” is Not blue and “5%” HIC indicator turns pink.
The LEDs are exposed to conditions of >30°C/60% RH at any time.
The LEDs' floor life exceeds 672 hours.
Recommended baking conditions: 60±5°C for 20 hours.