Programming Based On Samples - Selecta STERIL-FOOD 80L Manual De Instrucciones

INSTRUCTION MANUAL
Changing pressure and temperature set points can cause dangerous behaviour.
T. HEART T. WATER
67.3 ºC 34.5 ºC
CONTROL
TIME SET
01h 30m 01h 40m
PRESSURE SET
+0.03 bar +1.50 bar
maNUal
F0 WATER
3.2
ATTENTION
All programs must be validated by a food
technician to ensure that:
• The program provides the conditions
for the sterilization or pasteurization (on
depending) of the samples.
• The program is designed to deteriorate,
at a minimum, the desirable characteristics
of the samples such as colour, taste, texture,
etc...
J
.P. SELECTA s.a.u.
CODE 80342 REV H
Modify only values close to set ones.
7.12 Manual Control
(Only in case of emergency or failure)
SET
121.0 ºC
In case of emergency or breakdown, operations can be performed manually.
Disconnect the autoclave: Main switch 0 / I
view
GLOBAL
Reconnect the autoclave: Main switch 0 / I
Step
Click on «SETTINGS».
Stop

Press «PASSWORD». Insert password: 0284.
Exit «SETTINGS» and start the program normally. In the Step view, the
"MANUAL" button appears on the left side of the screen. When pressed,
the buttons that allow manually activating the different components of the
equipment will appear.
Use this option only to find possible failures.
Autovía A-2 Km 585.1 Abrera 08630 (Barcelona) España
e-mail: [email protected] - website: http://www.jpselecta.es
JAN/2020
ATTENTION:

8. Programming based on Samples

The composition characteristics of products are a key factor that determine
the heat penetration capacity in the products interior during the thermal
treatment. This fact greatly conditions the ability of the heat generated by
the autoclave to heat the entire mass of products in a homogeneous way.
We could speak of products which are not very conductive (heat is trans-
mitted by conduction) and also conductive products (heat is transmitted
by convection):
Heat penetration capacity
Non-conductive products:
Products with grease and oils presence in their composition
Products with a thick texture, little liquid content
Products with pieces of uncrushed food
Products with meat and fish as patés or pieces
Conductive products:
Liquid products
Products with fluid texture, high liquid content
Crushed products: soups, creams, juices
(It can be modified without notice)
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