Henny Penny SMART COMBI FM05-061-A - Manual (Page 30)

Serial no.: 01234567
Unit type: 6.1
Date of print: 23.06.2008
Abbrev. CM=cooking mode, S=steaming
CS=combi steaming, HC=convection
CT= core temperature
Program: Knuckle (of pork)
Cooking date:19.06.2008 8:59 End: 10:38
Cooking time: 1:39
Temp Time
2 CS 99, 99 75 - 0:00
3 CS 99, 161 85 - 0:11
4 CS 157, 179 90 - 0:06
5 HC 179, 199 95 - 0:27
core temp. values
58, 62, 68, 72, 75, 78 5min.
9:58 82, 84, 89, 92, 93, 94 5min.
94, 95 5min.
1 S 96, 133 - 1:00 0:49
1 No. CM Min, Max CT set act.
3
2 8:59 45, 25, 30, 38, 45, 52 5min.
Door opened.
Figure 5: HACCP log (example)
1 See the following table for an explanation of the abbreviations
2 Query interval
3 Special event
Explanation Abbreviation
Number of the cooking step No.
Cooking mode CM
Minimum cooking temperature during this cooking step Min
Maximum cooking temperature during this cooking step Max
Target core temperature CT
Set target time Set
Period over which the cooking temperature was maintained
Time in which the target core temperature was reached
Act.
Table 6: HACCP log abbreviations
Global Foodservice Solutions
Operating manual 30
SmartCombi ™
Construction and function