4 replies to this topic

[carine]

Hi all, ]

 

may i know how ur guys to define the idea temp maintained on production room? 

[Setanta]

If memory serves, you make ice, correct?

Your production room should be at a temp that keeps your ingredients whole and in good condition. You wouldn't want it warmer than 26F-28F to avoid shrinkage of the ice.

 

If that's not what your doing , we'll need details.

[carine]

Dear Setanta, 

 

Yes, im in ice manufacturing. Let's say i set my working environment at 16'c, shall we need to do any validation for the temperature that we set? 

If memory serves, you make ice, correct?

Your production room should be at a temp that keeps your ingredients whole and in good condition. You wouldn't want it warmer than 26F-28F to avoid shrinkage of the ice.

 

If that's not what your doing , we'll need details.

[Setanta]

If you have your temp set at 16C, do you have it set there for a reason--product wise?

 

If your ice is OK at this temp, you can monitor for melting, water, condensation, etc. 

[jfrey123]

For me it comes down to product temp as it travels through the area.  Our fruit and veg plants struggle to keep temps below 40F that our storage areas maintain, so we have done studies to show how long a product can be in production and worked before we need to place it back into storage to cool back down.  If your processing area is warmer but the ice is flowing through equipment that controls the temperature adequately, I think that's pretty fine.  I'm imagining that palletizing the ice at the end would be your biggest risk, so having a set time of how long the pallet or storage tub or whatever is sitting at the end of your line before moving the ice into your freezers would be ideal.