Typical Application: Food Processing (Cook Chill Fry)
-40°C to 250°C
Food Processing
In the food processing industry food safety is paramount. Companies need to follow strict processing and reporting requirements as defined by the HACCP (Hazard Analysis Critical Control Point) protocol.For Cook / Chill processing as part of the HACCP the key requirement (CCP – Critical Control Point) is proving that the food product has safely achieved a core temperature or time at temperature necessary to destroy any pathogens that could be a food poisoning risk to consumers.
As part of this requirement all processes (ovens and product ranges) need to be validated on a regular basis to prove that the cook program and equipment is achieving the required CCP limits.
The PhoenixTM thru-process Food temperature profiling system has been designed specifically for HACCP cook validation. The ten-channel data logger is ideal for performing oven temperature uniformity surveys (TUS) to map the cooker and identify oven cold spots. The same system is also capable of providing comprehensive HACCP validation reports showing that in a specific process under production conditions the product achieved the minimum cook to ensure food safety.
Combining the data logger with a variety of different thermal barrier designs and thermocouple types the system can be adapted to many different product types (chicken nuggets to large ham stock) and cooking technologies as listed below.
The PhoenixTM thru-process Food temperature profiling system has been designed specifically for HACCP cook validation. The ten-channel data logger is ideal for performing oven temperature uniformity surveys (TUS) to map the cooker and identify oven cold spots. The same system is also capable of providing comprehensive HACCP validation reports showing that in a specific process under production conditions the product achieved the minimum cook to ensure food safety.
Combining the data logger with a variety of different thermal barrier designs and thermocouple types the system can be adapted to many different product types (chicken nuggets to large ham stock) and cooking technologies as listed below.
Typical food cook processes monitored by the PhoenixTM Food System
- Batch and Continuous Baking Ovens – Breads, Cakes, Pies, Pizza and Confectionary etc
- Batch Static and Rotating Ovens (Steaming / Roasting) - Poultry, Meat, Vegetables etc
- Continuous linear or Spiral Cookers and Chillers / Freezers – Poultry, Meat, Fish, etc
- Continuous Deep Fat Fryers – Breaded products, sausages, scotch eggs etc
Food safety is the driver behind HACCP and temperature monitoring but the regular use of the PhoenixTM Food monitoring system provides so much more to help with successful profitable food production.
Benefits of food cook thru-process temperature monitoring
- Quick efficient HACCP Validation of Cook Programs (New products and annual certification)
- Process optimization to improve throughput and reduce energy usage
- Process optimization to maximize yield (eliminate wasted over cook) and improve product quality (colour, texture, appearance)
- Rapid fault finding to identify root cause of process issues such as failed manual product temperature checks
PhoenixTM Food System
Designed specifically for the food industry the Food NT data logger is offered with either Type K or T thermocouples providing accurate measurement from 6-20 channels. The data logger can be offered with a variety of thermal barriers designed to match the unique challenges of the different food applications, protecting the data logger from heat, steam, moisture and even oil. Different sized barriers can be offered to suit the specific cook process thermal requirements.
Thermal Barrier Range
Thermal Barrier TS14 Food – Cook Chill Fry
Thermal Barrier TS24 Food – Cook Chill
TS24
Typical Application: Food Processing (Cook Chill)
-40°C to 250°C
Thermal Barrier TS44 Food Long - Low Temp Cook
TS44
Typical Application: Food Processing (Long Low Temperature Cook Chill)
-40°C to 250°C
Thermocouples
The food thermocouples (Type K or T) are a critical part of this system. These stainless steel tipped needle type thermocouples, comply with ANSI MC96.1 (special limits) type K or IEC60584.2 Class 1 type T specifications and are designed to give accurate, responsive product core temperature measurement. The operating temperature of the thermocouple is up to 265°C, and they have an optional locking collar to help maintain the position of the thermocouple in the product during the process. Thermocouples can be offered in a variety of different needle dimensions and also cable lengths.
Type K needle thermocouple options can be offered with a thermocouple certificate of calibration.
Food Tray
To aid system set-up off line and installation when monitoring either linear conveyorized cookers or fryers PhoenixTM offer the Food Tray accessory option.
- System installation safe and easy on moving belt
- Thermocouple location in the product is guaranteed as thermocouples are fixed
- Product location in process consistent run to run
- Tray helps with system transfer on belt inclines (fryers)
Software
The Thermal View Food Software package is custom designed for HACCP monitoring. Provided with full industry standard lethality analysis Pasteurisation and Sterilisation values (Pu / Fo) can be calculated to accurately prove food safety. Fully certified and traceable validation reports can be produced meeting all necessary HACCP requirements quickly and efficiently.
Download our brochure now. For further information please contact us at: sales@phoenixtm.com
