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Construction and function
SmartCombi ™
Serial no.: 01234567
Unit type: 6.1
Date of print: 23.06.2008
Abbrev. CM=cooking mode, S=steaming
CS=combi steaming, HC=convection
CT= core temperature
Program: Knuckle (of pork)
Cooking date:19.06.2008 8:59 End: 10:38
Cooking time: 1:39
| Temp |
| Time |
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No. | CM | Min, Max | CT | set | act. |
| 1 |
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1 | S | 96, 133 | - | 1:00 | 0:49 |
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2 | CS | 99, 99 | 75 | - | 0:00 |
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3 | CS | 99, 161 | 85 | - | 0:11 |
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4 | CS | 157, 179 | 90 | - | 0:06 |
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5 | HC | 179, 199 | 95 | - | 0:27 |
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core temp. values |
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8:59 45, 25, 30, 38, 45, 52 | 5min. |
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| 2 | ||
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| 58, 62, 68, 72, 75, 78 | 5min. |
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9:58 | 82, 84, 89, 92, 93, 94 | 5min. |
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| 94, 95 | 5min. |
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| 3 | ||
Door opened. |
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Figure 5: HACCP log (example)
1See the following table for an explanation of the abbreviations
2Query interval
3Special event
Abbreviation | Explanation |
No. | Number of the cooking step |
CM | Cooking mode |
Min | Minimum cooking temperature during this cooking step |
Max | Maximum cooking temperature during this cooking step |
CT | Target core temperature |
Set | Set target time |
Act. | Period over which the cooking temperature was maintained |
| Time in which the target core temperature was reached |
Table 6: HACCP log abbreviations
30 | Operating manual |
Global Foodservice Solutions