SN/T 4414.3-2015Temperature distribution inspection procedure for the thermal processing equipment of the exporting food--Part 3: Steam cabinet (English PDF)

Foreword

SN/T 4414 "The Regulation of Inspection of Heat Distribution of Export Food Thermal Processing Equipment" is divided into 3 parts.

--- Part 1. steam sterilization pot;

--- Part 2. Water retort;

--- Part 3. Steam cabinets.

This section is Part 3 of SN/T 4414.

This section was drafted in accordance with the rules given in GB/T 1.1-2009.

This section refers to the requirements of static steam cooker equipment and operating procedures in the US Federal Regulations 113 and the International Association of Experts in Thermal Processing the heat distribution inspection procedures announced by the IFTPS will be compiled.

This part is proposed and managed by the National Certification and Accreditation Regulatory Commission.

This section mainly drafted by. China Academy of Inspection and Quarantine (National Institute of Inspection and Quarantine, National Food Safety Hazard Analysis and Critical Control Point Application Research (Heart), National Certification and Accreditation Regulatory Commission, the People's Republic of China Chengde Entry-Exit Inspection and Quarantine Bureau, Shantou, China Inspection and Quarantine Bureau of the People's Republic of China, Shandong Entry-Exit Inspection and Quarantine Bureau of the People's Republic of China, Fuqing Entry-Exit Inspection and Quarantine Bureau, China People's Republic of China Yunnan Entry-Exit Inspection and Quarantine Bureau, People's Republic of China Quzhou Entry-Exit Inspection and Quarantine Bureau.

1 Scope

This part of SN/T 4414 specifies the heat distribution detection method and procedure for steam cabinets used for food hot processing.

This section is applicable to steam cooking cabinets for food processing (including smoke cooking stoves with cooking function, electric ovens with cooking function, etc.) Process heat distribution inspection, sterilization operation inspection, sterilization record review and sterilization determination.

2 Terms and definitions

The following terms and definitions apply to this document.

Steam cabinet Steamed meat products and other products are cooked to kill pathogenic sealed containers.

Thermal distribution temperaturedistribution the temperature distribution of each location in the thermal processing equipment.

Temperature sensor temperatureprobe A temperature-sensing element that directly measures the temperature, converts the temperature signal into a current signal, and converts it into a measured medium in a certain way.

temperature.

Product initial temperature at the beginning of the heat sterilization, the contents of the sterilizer will be ready to be sterilized, and the contents of the container with the lowest temperature, which is filled with foodstuffs, will be fully agitated or shaken.

Average temperature.

3 Inspection of steam cabinets