Cooking units mapping

Measures and full report for all type of pasteurization and cooking units / cells

Assurance of the thermal homogeneity of the autoclave

Search for cold spot

Validation of maintenance work on your equipment

Aim : Identify the cold spots on your equipment , Comply with the specifications of your clients (certifiers, major distributors, food industry key players

Visuel cartographie autoclave2
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Methodology for cooking units mapping

On-site evaluation:
• Definition of zones considered to be “critical”
• Workshop studies
Test phases:
Optimised spread of 5 sensors per basket
• Temperatures, pressures and rotations reading at each key stage
• Measurement repetition
Validation process:
• Measurement of two cycles with full load
• Observation and interpretation of values obtained
• Customisation of protocol possible

COMMITMENTS

Compilation of a report covering all requirements of the client within 30 days
Comparison of results with acceptance criteria
Optimisation recommendations:
– setting parameters
– reconstruction of scales
– loading plan

Informations pdf for cooking units mapping

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