RevA/April 2012 www.datapaq.com KEY FACTS Customer’s End Product Mackerel filets Max temperature reached Ramped cook from 28°C/82F° to 99°C/210F° Duration of Process 3 hours How can temperature uniformity in the hot smoking process be validated to meet the requirements of HACCP? PRODUCT AND BENEFITS TB5009 combined with Multipaq21 data-logger, PA1445 barbed short needle probe and Insight™ software,

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