19
Rev 2, 18.06.19
Your Maturmeat® has 3 standard probes that can be calibrated by you or by a techni-
cian. The probes are checked thoroughly before your Maturmeat® leaves the factory.
A certified instrument to measure either humidity and/or temperature must be used to cali-
brate the probes on your Maturmeat®. Follow the steps below to access the variables
page to begin calibrating the probes, alternatively, use the link to see the video online
https://www.youtube.com/watch?v=TmPLBJ2aC4Q
4. Use the keypad to enter
the new value. The range of
values that can be set are
between -20…0…+20. Once
value is set press OK. Press the
folder / left facing arrow icon
to save and exit the variables
page.
1. From the Home page,
Select Customer to proceed.
2. Select Variables
3. On the variables page you
will find 3 editable items:
i. CSA - Ambient temp probe
ii. CSU - Humidity probe
iii. CSC - Condenser probe
Highlight the variable and
press the pencil icon to
activate the keypad to select
the corrected value.
5. Press the start icon to get
back to your recipe. Contin-
ue to take readings with the
two probes (Certified probe
and built-in Maturmeat®
probe) until both probes read
the same.
If you do not have a certified
or professionally calibrated
probe, please consult with a
professional for assistance.
Comparison readings should
be taken with the fan running
and with the fan on pause.
Take readings over a period
of 5-10min.
NOTE
NOTE
Customer
Dealer
Producer
Climatic recipes
pH calibr.
HACCP-Perf
Variable
CSU
CSC
HACF
FAHR
EPSU
PSWU
Var.
Meaning
CSA
CORR. SONDA U.
CORR. SONDA C.D
F.ZA MEM.HACCP
FAHRENHEIT
ESCL.PSW USER
PASSWD USER
CORR. SONDA AMB.
0
0.0
240
0
0
1234
0.0
Hg
˚C
m
D
D
*
˚C
CSU
CSC
HACF
FAHR
EPSU
PSWU
Var.
Meaning
CSA
CORR. SONDA U.
CORR. SONDA C.D
F.ZA MEM.HACCP
FAHRENHEIT
ESCL.PSW USER
PASSWD USER
CORR. SONDA AMB.
0
0.0
240
0
0
1234
0.0
Hg
˚C
m
D
D
*
˚C
-3
1
2
3
4
5
6
7
8
9
0
C
.
Esc
OK
-
Climatic recipes
pH calibr.
HACCP-Perf
Variable
CALIBRATING STANDARD PROBES
3.1
Содержание Maturmeat 100
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