Food & Beverage

Advanced control, data management and visualization in a modular platform solution

The process is intended to destroy or deactivate organisms and enzymes that contribute to spoilage or risk of disease, including vegetative bacteria, but not bacterial spores.[1][2] Since pasteurization is not sterilization, and does not kill spores, a second "double" pasteurization will extend the quality by killing spores that have germinated.

Consistency: More consistent than conventional ovens. The product is perfectly timed so the end result is consistent every time.
Moisture: Keeps foods from drying out. Forced air cooking in impinger ovens forms a membrane around food, which helps it cook faster while retaining moisture.
Easy to Operate: Using a less skilled labor pool will reduce labor costs.
Stackable: Get more capacity in the same footprint. This makes it similar to pizza deck ovens, so you can use one section for sandwiches and the other for pizza.
Better Workflow: Divide a kitchen between cooked and raw foods because they are loaded from one side and unloaded from the other.
Versatility: Great for pizza shops and foodservice outlets that cook a lot of the same item.

Cold storage is the storage of any temperature controlled substance that prevents that substance from decaying or not adhering to laws and regulations that apply to that item.

Fermentation Vessels, also known as fermenters or FVs (and occasionally spelled fermentors), are the tanks, barrels, or other vessels where wort is held as it ferments into beer.

CIP is a method of cleaning the interior surfaces of pipes, vessels, process equipment, filters and associated fittings, without disassembly.

In domestic and commercial settings gas burners are commonly used in gas stoves and cooktops. For melting metals with melting points of up to 1100 °C (such as copper, silver, and gold), a propane burner with a natural drag of air can be used. For higher temperatures, acetylene is commonly used in combination with oxygen.

A mixer may be a handheld mechanism known as an eggbeater, a handheld motorized beater, or a drill mixer. Stand mixers vary in size from small counter top models for home use to large capacity commercial machines. Stand mixers create the mixing action by either rotating the mixing device vertically (planetary mixers), or by rotating the mixing container (spiral mixers).

Ultra-high temperature processing (UHT), ultra-heat treatment, or ultra-pasteurization[1] is a food processing technology that sterilizes liquid food by heating it above 135 °C (275 °F) – the temperature required to kill bacterial endospores – for 2 to 5 seconds.[2] UHT is most commonly used in milk production, but the process is also used for fruit juices, cream, soy milk, yogurt, wine, soups, honey, and stews.

The manufacture of chocolate is done through several processing stages which require maintenance of the liquid state up to the final stage – tempering (turning into solid state).

Conching and tempering are two important phases since the quality of the final product depends on mastering these two processes.

Compliance to environmental regulation is now required for any industrial activity. There are very few activities that have zero environmental impact at all. Most work produces waste, burns fuel, uses electricity or carries some risk of pollution.

The Eurotherm Environmental Monitoring System aims at helping to achieve a rigorous approach to managing and improving the environmental aspect of operations required by the ISO 14001 international standard for environmental management systems.

In order to achieve this, the Eurotherm EMS application module provides you with the information and functionality needed to capture the system behaviour and make environmental investment effective.

Chocolate Conching
Typical chocolate conching machines consist of a large jacketed vessel containing a mechanism to ‘tumble’ the ingredients required to make chocolate. This tumbling process can generate considerable heat. If the ingredients are not cooled the reduced friction will cause incomplete mixing. Once mixing is complete it may also be necessary to heat the conch and then cool it again. Because there is a large amount of chocolate in relation to the surface area of the conch, it takes a long time for the chocolate to heat up or cool down.

Control the dosing level of a liquid or gas
This application note describes how the nanodac can be used to control the dosing level of a liquid or gas using the Feedforward feature of the PID algorithm to achieve an output proportional to the flow rate of the fluid.

The growth of bacteria that cause food spoilage is influenced by humidity, temperature and exposure to air.
Production of charcuterie is always based on three techniques – salting, smoking and curing. These contribute to the microbiological stability of the product.

The different stages in cheese manufacture require full understanding of the process:

Temperature and humidity regulation
Recording data
Historization

Checking and monitoring hot and cold product circuits
Recording data and batches; generating reports
Indication of success/failure
Personalised local graphic display
Secure data collection
Alarms

Accurate control of boiling temperature
Adherence to boiling time
Storage of different boiling recipes
Secure electronic recording of the boiling temperature

Each stage of the beer-making process requires controls of a multitude of variables – temperature, humidity, pH, pressure etc.
Full understanding of these variables will define the quality of the beer.

The principal stages of the processes:

Mashing – heating the mixture of crushed grains and water
Kilning – drying the green malt in an oven with hot pulsed air
Brewing – heating the wort, cooling the liquid
Fermentation – essential stage which determines the appearance, smell, taste and texture of the beer

This process carries a high contamination risk
Pieces of fruit are mixed in the finished yoghurt before being put in pots. This process carries a high contamination risk and the preparation must be suitably heated to destroy all the vegetative micro-organisms, but without altering the texture and flavour of this fruit-based preparation.

Paper records, such as the Eurotherm 392 circular chart recorder have served the Food and Beverage industry well for many years, but the mechanical nature of the printing mechanism can compromise reliability and accuracy. It is also easy to lose or damage paper, and HACCP requires that original records are maintained on-site for several years – copies are not permitted.