Specifications
Table Of Contents
- 1 Overview and Key Features
- 2 Specification
- 3 Hardware Specifications
- 4 Power Consumption
- 5 Functional Description
- 5.1 Power Management
- 5.2 BL654 Power Supply Options
- 5.3 Clocks and Timers
- 5.4 Radio Frequency (RF)
- 5.5 NFC
- 5.6 UART Interface
- 5.7 USB interface
- 5.8 SPI Bus
- 5.9 I2C Interface
- 5.10 General Purpose I/O, ADC, PWM and FREQ
- 5.11 nRESET pin
- 5.12 Two-Wire Interface JTAG
- 5.13 BL654 Wakeup
- 5.14 Low Power Modes
- 5.15 Temperature Sensor
- 5.16 Security/Privacy
- 5.17 Optional External 32.768 kHz crystal
- 5.18 451-00001 On-board PCB Antenna Characteristics
- 5.19 451-00003 USB BLE 5.1 Dongle Mechanical Details
- 6 Hardware Integration Suggestions
- 7 Mechanical Details
- 8 Application Note for Surface Mount Modules
- 9 Regulatory
- 10 Ordering Information
- 11 Bluetooth SIG Qualification
- 12 Additional Assistance
https://www.lairdconnect.com/wireless-
modules/bluetooth-modules/bluetooth-5-
modules/bl654-series-bluetooth-module-nfc
48
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The following package label is located on both sides of the master carton:
Figure 18: Master carton package label
The following is the packing slip label:
Figure 19: Packing slip label
Prior to any reflow, it is important to ensure the modules were packaged to prevent moisture absorption. New packages contain
desiccate (to absorb moisture) and a humidity indicator card to display the level maintained during storage and shipment. If
directed to bake units on the card, see Table 26 and follow instructions specified by IPC/JEDEC J-STD-033. A copy of this
standard is available from the JEDEC website: http://www.jedec.org/sites/default/files/docs/jstd033b01.pdf
Any modules not manufactured before exceeding their floor life should be re-packaged with fresh desiccate and a new humidity
indicator card. Floor life for MSL (Moisture Sensitivity Level) four devices is 72 hours in ambient environment 30°C/60%RH.
Table 26: Recommended baking times and temperatures
MSL
125°C
Baking Temp.
90°C/≤ 5%RH
Baking Temp.
40°C/ ≤ 5%RH
Baking Temp.
Saturated
@
30°C/85%
Floor Life Limit
+ 72 hours
@ 30°C/60%
Saturated
@
30°C/85%
Floor Life Limit
+ 72 hours
@ 30°C/60%
Saturated
@ 30°C/85%
Floor Life Limit
+ 72 hours @
30°C/60%
4
11 hours
7 hours
37 hours
23 hours
15 days
9 days