This website uses cookies primarily for visitor analytics. Certain pages will ask you to fill in contact details to receive additional information. On these pages you have the option of having the site log your details for future visits. Indicating you want the site to remember your details will place a cookie on your device. To view our full cookie policy, please click here. You can also view it at any time by going to our Contact Us page.

Automated core temperature measurement solution

15 November 2020

CME is set to bring to market an automated core temperature measurement system designed to radically improve food safety standards and cost in the cooked/ready to eat segment. 

Continue reading this article

Register now for free and access every article and to register for the print edition.

The move follows a worldwide licencing agreement  between CME and Industrial Technologies (a sister company of Oven Temperature and Humidity Monitoring specialists McQueen Cairns Technology). 

Traditionally, checking and recording the core temperature of food products during production has been a manual process which requires an operator to remove a product from the line, manually insert a temperature probe and wait for a pre-determined time before recording the temperature by hand. 

Any deviation from the required checking interval or defined procedure can result in inaccurate information or even health risks for the consumer.

The new system aims to eliminate the need for operators to be trained to use and calibrate temperature probes, offering a fully automated solution for core temperature measurement which can be integrated seamlessly into existing production lines.

The automated system allows products to be removed from the line at pre-determined and selectable intervals, and from all areas of the line to evaluate any cross band temperature variation. Machine vision is used to ensure that the temperature probe will be inserted in the right position on the product. The probe will also be inserted to the correct depth and for the correct time to provide accurate and reliable data, which can be used to monitor any trends in temperature variation and also for traceability purposes. Tested product can then either be returned to the line or segregated as required.

The control and consistency of the automated process embraces the principles of HACCP (Hazard Analysis Critical Control Points), the Internationally recognised method of identifying and managing food safety.

Additional features of the system include self-cleaning and calibration routines for the probe. The system can initiate alarms if under or over cooked products are detected, thresholds for these alarms can be programmed by the user.

Contact Details and Archive...

Print this page | E-mail this page