2 replies to this topic

[ChocolatesMyGame]

Hi everyone,

Is there anyone out there that performs batch roasting in oil as a CCP for a kill step that has any suggestion on good equipment for monitoring the temp?  There are some thermocouple data loggers out there and I'd love some feedback on any of these as I don't have experience with them.  What I'd like to know if ease of use for employees, reporting capability, etc.

 

Thanks!

[Slab]

It would be best to have a rep survey your system.  Look at process control companies like ABB, Siemens, Altronix, Omron, etc.

 

Here is what I currently use for our cooking process;

 

http://www.abb.us/pr...2e002a300c.aspx

 

I can attest that this unit is extremely durable and user friendly.  Been going strong for five years regardless of what my sanitation crew throws at it! 

 

Times are changing however and it may be a matter of keeping one step ahead of regulation with RF/WiFi/remote device interface for better batch control, i.e. stop/start recording for time/temp verification.   Hopefully someone comes along and can provide guidance for the latter.

[zepoltwins]

Hi, there are several ways to validate the oil roasting process. one way to consider is using a surrogate organism from a certified lab that has a PA (Process Authority) to guide you. Another way is to use a data logger like the MOLE Gold which will require getting engineering involved to fabricate a caddy because the oil is too hot even for the thermal carrier.

 

again a PA is your best bet for the money. typically the amount of heat and dwell time FAR exceeds the levels from which to get a kill so oil roasting is not typically a CCP. meaning, just to get the quality characteristics desired, you have surpassed the kill requirements...

 

Again, your best bet is a PA. All of this information is easily found on the internet. The FDA has good information on PHF, Potentially Hazardous Foods and TCS foods that heated for period of time to be served.