2 replies to this topic

[BId]

Hello 

 

Was wondering if someone could give me some suggestions regarding how to validate kettles? Its a full kitchen and we have a variety of product types - broth soup,cream soup, stew, entrees, etc. 

 

Over the last three years, we have applied the following strategies for validation: 

 

- All the kettles were validated for heat distribution in the worse case scenario (the denser products).

- We have shown that the kettles are able to hold the CCP temperature for the required amount of time in the worst case scenario. 

- We have done continuous monitoring of the cooking temperature as well. 

 

I can't really think of anything else at this moment. 

 

Thank you.  

Edited by BId, 12 February 2019 - 07:22 PM.

[Charles.C]

Hello 

 

Was wondering if someone could give me some suggestions regarding how to validate kettles? Its a full kitchen and we have a variety of product types - broth soup,cream soup, stew, entrees, etc. 

 

Over the last three years, we have applied the following strategies for validation: 

 

- All the kettles were validated for heat distribution in the worse case scenario (the denser products).

- We have shown that the kettles are able to hold the CCP temperature for the required amount of time in the worst case scenario. 

- We have done continuous monitoring of the cooking temperature as well. 

 

I can't really think of anything else at this moment. 

 

Thank you.  

 

Hi Bld,

 

I assume a kettle is a large container for cooking. At atmospheric pressure ?

 

Theoretically, the initially relevant validation temperature is that of the product, not the kettle, This typically enables a correlation to be made, eg 1:1.

 

Other comments might relate to yr quantitative  validation Procedure.

[Scampi]

Steam kettles or just open pots???