Selecta 4002429 - Manual Operation and Control; Programming Based on Sample Characteristics; Heat Penetration and Product Types

INSTRUCTION MANUAL CODE 80342 REV O 11/2021 Page: 50
J.P. SELECTA s.a.u. Autovía A-2 Km 585.1 Abrera 08630 (Barcelona) España Tel 34 937 700 877 Fax 34 937 702 362
e-mail: selecta@jpselecta.es - website: http://www.grupo-selecta.com
ATTENTION:
Changing pressure and temperature set points can cause dangerous behaviour.
Modifyonlyvaluesclosetosetones.
7.12 Manual Control
(Only in case of emergency or failure)
In case of emergency or breakdown, operations can be performed manually.
Disconnect the autoclave: Main switch 0 / I
Reconnect the autoclave: Main switch 0 / I
Click on «SETTINGS».
Press «PASSWORD». Insert password: 0284.
A “MANUAL” button appears on the Task screens. When pressed, a matrix
of buttons appears that allows manual and individual access to the equip-
ment controls.
Use this option only to nd possible failures.
8. Programming based on Samples
The composition characteristics of products are a key factor that determine
the heat penetration capacity in the products interior during the thermal
treatment. This fact greatly conditions the ability of the heat generated by
the autoclave to heat the entire mass of products in a homogeneous way.
We could speak of products which are not very conductive (heat is trans-
mitted by conduction) and also conductive products (heat is transmitted
by convection):
Heatpenetrationcapacity
Non-conductive products:
Products with grease and oils presence in their composition
Products with a thick texture, little liquid content
Products with pieces of uncrushed food
Products with meat and sh as patés or pieces
Conductive products:
Liquid products
Products with uid texture, high liquid content
Crushed products: soups, creams, juices
ATTENTION
All programs must be validated by a food
technician to ensure that:
• The program provides the conditions
for the sterilization or pasteurization (on
depending) of the samples.
• The program is designed to deteriorate,
at a minimum, the desirable characteristics
of the samples such as colour, taste, texture,
etc...
maNUal
T. HEART T. WATER SET
67.3 º C 34.5 º C 121.0 º C
CONTROL
TIME SET
01h 30m 01h 40m
PRESSURE SET
+0.03 bar +1.50 bar
GLOBAL
VIEW
Set
Stop

F
0
SET
3.2 3.5