6.4.3 RECIPE MANAGEMENT (only for experts)
By “recipe” we mean a work program implemented through a sequence of intermediate
phases called “STEPS”.
A Step is a part of the processing cycle composed of:
- Temperature of the bain-marie fluid (min. 91° – max. 120°C).
- Product temperature in tank (min. 0° – max. 115°).
- Duration of Step (stand-by) by which the temperature of the product in the tank
will be maintained constant (min. 0” – max. infinite).
- Thermostat control mode.
- Programmable buzzer (acoustic warning).
- Programmable stirring.
A recipe can be made up of a minimum of 1 step and a maximum of 12 steps.
The Figure represents a sample recipe highlighting the 8 steps making it up.
Steps 1 and 3 represent the product heating phase, Steps 4 and 6 the cooling
phase, Steps 2, 5 and 7 brief stand-by time periods of 15 seconds at a constant set
temperature, generated to enable the buzzer at the temperatures indicated. Step 8
represents the preservation phase and has no time limits.
The Steps can be programmed in all their parts and autonomously, thus generating
a practically infinite number of Recipes.
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