Food and Production

Cook and Cool

"We need to provide evidence of the cooling down time for roasts and hams"

The Food Safety Standards require you to cool potentially hazardous food in the following times:

From 60 C to 21 C in a maximum of 2 hours

From 21 C to 5C in a maximum of 4 hours

With the T-TEC wireless data loggers you can now be informed of how the cooling is progressing in real time. You can print the graph later for proof.

Using the advanced alarm settings it is even possible to be told if the prescribed cooling requirements are NOT met, so that you can quickly do something about it.

Smoking ovens

"Core temperature is important"

Records of temperatures during smoking or cooking are most important for proof of each batch having been at the correct temperature for the prescribed time.

If the meat is overcooked weight loss occurs as well as loss of quality, and if it is undercooked, harmful organisms may survive.

The T-TEC 6-3E with watertight sensor inserted into the core of the meat is the ideal way to monitor the process. The data logger itself can be mounted on the trolley, so that there is no risk of accidentally tearing the sensor.

"We also need to measure humidity as well as temperature"

Electronic humidity sensors do not work well in smoking ovens.

The best way of getting the relative humidity is to use a T-TEC 6-3F Data logger for 2 remote sensors. One sensor is kept moist by a hygroscopic 'stocking' (wet bulb)and the other measures the air temperature (dry bulb). By comparing the two readings, taken at the same time, it is possible to calculate the relative humidity, using a table.

Pies and pasties

"The core temperature is important"

To test the cooking times and temperatures, it is possible to insert a Thermochron into the center of the pie and let the pie go through the baking process. When downloaded it is easy to see, if the time / temperature is correct.