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Temperature control: keeping "bugs" at bay.

Type of article: Article

Summary

Following tighter controls on the temperatures of food handling, storage and display, many new monitoring and control systems have become available. These fall roughly into two categories: monitoring units and controls. The monitoring units may vary from a single sensing point logged two to three times per day with an ability to store data and offload it onto hand held printers, to systems sensing several hundred temperatures or humidity points with permanent recording units which also note malfunctions and servicing details. All units have alarm setting capabilities and some dial out facilities to instigate action. Many of the monitoring systems have the additional ability to control while most controls have inbuilt monitoring and alarm provision. Sensor accuracy is usually around 0.5 K. Some systems can handle simultaneous readings. Temperature calibrators are available for probes, sensors, transducers and thermostats. D.W.H.

Details

  • Original title: Temperature control: keeping "bugs" at bay.
  • Record ID : 1994-3526
  • Languages: English
  • Subject: General information
  • Publication date: 1994/01
  • Source: Source: Refrig. Air Cond.
    vol. 97; n. 1150; 26-28; 4 phot.; 1 tabl.
  • Document available for consultation in the library of the IIR headquarters only.

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