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Retort Control in the Food Industry using the C360

AG/RCP-007_2

2

Why Use the C360?

The 

C360

 ensures high quality retorting and increases productivity. Features making it

ideal for retorts include:

Automatic temperature control for increased production and operational efficiency.

Up to twenty set point profiles, including guaranteed ramp and soak with individual

hysteresis for precise temperature profiles and improved product quality.

Dedicated front panel for Ramp/Soak profile applications.

Retransmission facility for recording purposes as standard.

Fully programmable using PC Configuration software.

Status indicators, a deviation bargraph and three displays showing process

variable, set point and output/segment/program all improve operator efficiency.

Fast startup with self-seeking set point.

Direct-connected RTD and/or thermocouple inputs reduce installation costs.

Easy-clean NEMA4X/IP66 front face.

Front panel profile control keys can be locked out for additional process

security.

Features and Benefits

Comprehensive Ramp/Soak Display

The large, easy-to-read front panel displays of the 

C360

 allow the operator to see

displayed information from a distance. This information includes process variable

in the upper display (red LEDs) and control set point (green LED’s) in the center

display. The lower, multifunctional display provides the following information:

program number and segment running, time remaining in the current segment

and output in %.

The controller also includes status indicators; secret-til-lit LEDs showing the

type of segment being run (ramp-up, hold, ramp-down). Also featured is a

multi-color deviation bar graph which provides the operator with an immediate

representation of the deviation between process value and set point.

PC Configurable

The PC Configuration Editor software (C100/0700) allows very quick and easy

setup of the 

C360

. Complete configurations can be stored on floppy disk allowing

an unlimited number of different cook cycles to be stored and downloaded when

needed.

Reports can be printed of the controller's configuration for historical records.

Direct Connecting I/O Reduces Installation Costs

With the 

C360

, RTD or thermocouple inputs are connected directly to the

instrument. Linearization and ranging are automatic. This not only simplifies

installation, it also reduces installation costs by eliminating the need for special

termination panels or conversion equipment.

Summary of Contents for C360

Page 1: ...08 6 11 35 C360 Multi Recipe Profile Controller 1 1 8 2 Steam Steam C360 Multi Recipe Profile Controller C360 Multi Recipe Profile Controller C360 Multi Recipe Profile Controller Current to Pressure Converter Current to Pressure Converter Current to Pressure Converter Retransmission Output to Recorder Retransmission Output to Recorder ...

Page 2: ...low the operator to see displayed information from a distance This information includes process variable in the upper display red LEDs and control set point green LED s in the center display The lower multifunctional display provides the following information program number and segment running time remaining in the current segment and output in The controller also includes status indicators secret...

Page 3: ...ile product and uniform quality Processing is done in batches using a cylindrical pressurized vessel called a retort Retorts are classified as either vertical or horizontal depending on the position of its long axis A vertical retort is loaded from the top whereas a horizontal retort is loaded from one end In either retort type the canned product is cooked by one of two processes Steam cooking for...

Page 4: ...ictly manual functions Venting Period Venting the retort is the first step in the cooking cycle and takes place after the door or cover is screwed down tightly on the loaded retort Its purpose is to eliminate the air in the retort Steam is used to purge the air from the retort in order to obtain a steam only atmosphere It is important to get the air out of the retort before the cooking period star...

Page 5: ...gh the retort whilst maintaining retort pressure at the value attained during cooking by introducing pressurizing air When can internal pressure has dropped to a safe value indicated by the temperature of the cooling water leaving the retort dropping to a desired value blowdown can take place without the threat of can damage Water Cooling Period In order to increase retort production small cans ar...

Page 6: ...ated to provide uniform cooking Good agitation of the heated water is attained by introducing air into the steam supply line to create a bubbling action To ensure that the jar lids remain tightly sealed the retort pressure is maintained slightly higher than internal jar pressure Pressurizing the retort also means that cooking temperatures in excess of 100 C 212 F can be achieved Cooling Water Manu...

Page 7: ... Temperature Period The period in which the water is heated from initial temperature to cook temperature is referred to as the raise to cook period and should be kept to a minimum to prevent overcooking The Cook Period Both temperature and time are critical for the same reasons as outlined in steam cook The Pressure Cool Period The internal jar pressure must be lowered sufficiently to prevent it f...

Page 8: ...ounty Line Road Warminster PA 18974 USA Tel 1 215 674 6000 Fax 1 215 674 7183 ABB has Sales Customer Support expertise in over 100 countries worldwide www abb com The Company s policy is one of continuous product improvement and the right is reserved to modify the information contained herein without notice Printed in UK 12 03 ABB 2003 ...

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