impressive protection of 25 mins @ 200 ° C ( Oil ) or 50 mins ( Air ). The face plate design of the barrier allows easy access to the data logger and quick efficient exchange of thermocouple cables .
A critical component of the system is the unique food tray which not only contains the thermal barrier but allows fixed positioning of thermocouples within the product samples being measured . Probing of the product can be done away from the processing line with care and no need to rush . Custom designed thermocouples allow accurate / repeatable measurement at the core ( cold spot ) of the product . The customized thermocouple positions are fixed so that probe or product movement during the run is minimized . Test conditions are maintained also from run to run across the fryer width .
Employing the tray principle , the whole monitoring system can be placed on the fryer line by a single operative safely and efficiently during a production run . Thermocouple cables are retained in the tray so tangling risks are eliminated . The unique saw tooth guide rails fitted to the tray allow efficient true transfer ( no rotation ) through the whole process . Both entrance decline and demanding exit incline can be negotiated without slipping / stalling which could leave the system stuck / stranded in process . The same system can further pass through any chill process to complete the monitoring task .
Employing the thru-process temperature monitoring principle provides the food technologist with a complete temperature profile of the cook process from start to finish . This information is like the Cook DNA giving full details of the product and or process temperature which is invaluable to allowing validation of the Cook CCP .
From a temperature profile it is possible to accurately quantify product safety ( pasteurisation ) knowing both the temperature , and time at temperature , of the product .
From the profile graph you can see instantaneously the variation in product temperature at any point in the process either at different locations on the product or different product positions within the fryer .
The PhoenixTM Thermal View Food Software provides a comprehensive suite of analysis tools to convert the raw profile temperature data into useful process information . The analysis tools include the ability to calculate Fo / Pu values for the process against target micro-organisms .
For most typical cooks Listeria Monocytogenes is often used as the target micro-organism to quantify lethality . The Fo / Pu parameters
( Tref 70 ° C , Dt 16.2 s and Z value 7.5 ° C ) can be input to calculate for each monitoring point the number of decimal reductions of the pathogen achieved during cook to meet CCP limits .
The information gathered , further to process validation , can be used to allow informed process problem solving and optimisation to maximise product quality , yield , process productivity and efficiency .
Contact PhoenixTM to help Find , Fix and Forget your Food Cook Problems !
Further Information www . phoenixtm . com
FDPP - www . fdpp . co . uk 9