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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
2 CS 99, 99 75 - 0:00
3 CS 99, 161 85 - 0:11
4 CS 157, 179 90 - 0:06
5 HC 179, 199 95 - 0:27
core temp. values
58, 62, 68, 72, 75, 78 5min.
9:58 82, 84, 89, 92, 93, 94 5min.
94, 95 5min.
1 S 96, 133 - 1:00 0:49
1
No. CM Min, Max CT set act.
3
2
8:59 45, 25, 30, 38, 45, 52 5min.
Door opened.
Figure 5: HACCP log (example)
1 See the following table for an explanation of the abbreviations
2 Query interval
3 Special event
ExplanationAbbreviation
Number of the cooking stepNo.
Cooking modeCM
Minimum cooking temperature during this cooking stepMin
Maximum cooking temperature during this cooking stepMax
Target core temperatureCT
Set target timeSet
Period over which the cooking temperature was maintained
Time in which the target core temperature was reached
Act.
Table 6: HACCP log abbreviations
Global Foodservice Solutions
Operating manual30
SmartCombi
™
Construction and function