Validation ideas for kettles
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.
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.
Steam kettles or just open pots???