Pentair HAFFMANS RPU-352, Instruction Manual, Page: 27 / 112

HAFFMANS RPU 352, RPU 353, RPC 80 RPC 50
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RPU 352, RPU 353, RPC 80, RPC 50 Page 27 of 112
8 CALCULATED RESULTS
Shows the data in the recorded file reduced to the most important details.
8.1 TOTAL PU ACHIEVED
The total number of Pasteurisation Units accumulated during the recording run.
This is calculated using your chosen definition of PU and cut-off temperature.
You can change the PU calculation by using the key plug. More details of the
calculation are given in the “Key Plug” section and in appendix I Background
information.
Your packaging specification will normally set the PU definition and a target PU
value for each product to ensure sufficient pasteurisation.
8.2 UNIQUE ID NUMBER
This file identity number is a combination of the instrument serial number and a
running number that advances for each recording. It is therefore unique to the
file.
8.3 TOTAL RECORDING TIME
The total elapsed time from the moment you start recording by activating the
switch until recording stops. Recording may be stopped in a variety of ways either
under your control or automatically. (The reason for stopping is given as the final
result.)
If the instrument’s internal clock has been set then the date and time the
recording started is also shown. These extra items show alternately with the total
recording time.
8.4 MAXIMUM TEMPERATURE
The maximum recorded temperature.
Your packaging specification may call for a certain maximum product
temperature and exceeding it could produce unacceptable flavour changes.
8.5 TIME NEAR MAXIMUM TEMPERATURE
The total time during which the temperature was within 2°C of the maximum.
This gives an approximate value for the time the product was within the
pasteuriser holding zone. The limit for this result changes to 4°F when
temperature is displayed in Fahrenheit.