DataPaq has designed an essential hazard analysis critical control point (HACCP) tool for companies operating in the poultry processing sector - the MultiPaq21 in-process temperature monitoring system.
This multiple channel temperature monitoring system is used to monitor product and environmental temperatures throughout the entire cook and chill process.
From batch cooking of whole birds in DD Revorack ovens to steam cooking of portions or fillets on conveyorised linear ovens, the MultiPaq21 provides all the necessary HACCP evidence to prove product safety.
The data logger measures product temperature using up to eight thermocouples. These are placed in a product or number of products located within the oven. Since the logger is remote from the sensing point of the thermocouple, product temperature can be accurately measured without any thermal mass errors from the equipment.
The probe can be placed exactly where the measurement is required (breast meat, muscle, skin or bone layer). A thermal barrier protects the data logger from high temperatures as well as water and steam. Systems are also available for measurement through deep fat fryers.
When faced with validating cook programmes with variables such as largest portion size, coldest precook temperature, shortest cook time, coldest location in oven and highest oven loading, the eight channel capability of the MultiPaq21 is said to be invaluable.
It can also be used in validating conveyorised cook applications. Here probe placement is critical. Pushing a needle probe completely through the fillet into the conveyor mesh will not provide accurate data on the core cook temperature.
To ensure the probe is always in the same position a food tray accessory is available, which allows products to be accurately probed away from the conveyor. Product positioning in the oven is guaranteed with fixed probe positions and probe movement in the product is eliminated.
Contact: Datapaq,Tel: 01223 423141