6.1 Shut-down conditions
When at least one of the shut-down conditions has been met, the program step will be terminated. If a
particular nominal value has not been pre-programmed (zero or OFF), then the attached shut-down
condition is disabled.
Shut-down conditions are:
▪ The nominal step time has run out and is 00.00
▪ The nominal core temperature has been reached
▪ The nominal core temperature has been undercut, with negative core shut-down (cooling , e.g.
showering)
▪ The nominal FC value has been reached
▪ Configuration-dependent settings (e.g. limit value alarms, digital inputs)
Unscheduled shut-down:
▪ Skipping into the next step or the previous step
▪ Pressing the „Stop“ button will terminate a program
▪ Chamber sensor defect generally terminates a program
▪ A core or humidity sensor defect will lead to a termination of the program if the relevant nominal
value has been pre-programmed
6.1.1 Negative core shut-down (Showering/cooling)
In order to pre-program cooling/showering (negative core shut-down) the nominal value for the
chamber temperature which you enter, has to be lower than the entered nominal value for the core
temperature.
The program step ends when the nominal core temperature value has been undercut. If an additional
operating time has been entered the program step will end when the operating time has run out or
when the core temperature value has been undercut. This means the step ends when at least one of
the two shut down conditions has been met.
6.1.2 FC value
The F value is a measure of the kill rate for germs and bacteria through thermal impact within a fixed
time interval. A mathematical formula can be applied to this kill rate process. Depending on the
specific area of use, the installation manufacturer can configure different F value processes/calculation
methods.
For example:
▪ „FC70-10“ for pasteurising
▪ „FC121-10“ for sterilising
▪ User-defined
Please ask your installation manufacturer which F value has been pre-set in your installation!
The kill rate for germs also depends on the acidity. With acidic cans, fruit juices, pickled gherkins etc. a
higher kill rate is achieved and therefore a different FC value table applies than for normal meat cans
with a pH-value between 5 and 7.
In order to avoid mix-ups two further indicators can be added to the FC value, i.e. FC 70-10, this
means that the FC-Wert = 1 at a core temperature of 70 °C maintained for one minute. If the
temperature is increased by 10°C the FC value increases ten-fold.
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