Temperature Recorder Testing

GIE Cemafroid performs testing for compliance with NF EN 12-830: Compliance with EN 12-830 is required for approval by the General Directorate of Food and Nutrition of the recorders used in the equipment designed for carriage of frozen foodstuffs and minced meats (amended Order of 20 July 1998).

Determination of the temperature measurement error
The recorder subject to the assigned operating conditions must comply with either of both classes shown in the table below

This test includes a checking cycle for electronic recorders and 3 cycles for mechanical recorders. These cycles consist of three temperature steps by increasing values and three temperature steps by decreasing values.
The duration of each step is approximately 3 hours.

The temperatures recorded by the equipment under test and by laboratory reference system are read during the last thirty minutes of each step. The difference between the checked values and the reference values enables the determination of the temperature measurement error.

Controlling the influence of temperature
External probe recorder:
The operating recorder is positioned in an enclosure which is successively submitted to the temperatures defined by the standard as shown in the table below.

The duration of each step is at least 4 hours.
The temperature measurement error is determined with steps 2 and 4 and with the enclosure being maintained at the minimum and maximum operating temperatures, stabilised at ± 2°C.


Internal probe recorder:
The operating recorder is positioned in an enclosure which is successively submitted to the temperatures defined by the standard as shown in the table below.

The duration of each step is at least 4 hours.
After the test, the temperature measurement error is determined after a period of 4 hours back to the reference temperature (23°C ± 3°C).





Reference Regulations / Standards
"In Europe, Directive 92/1 EEC of 13 January 1992 requires the monitoring of the air temperature during transport and warehousing of quick-frozen foodstuffs.

In France, the compliance of temperature recorders to EN 12-830 has been made compulsory, for the transport of quick-frozen foodstuffs, and minced meats and refrigerated or deep-frozen meat preparations by the "Transport" Order of 20 July 1998.

Compliance is highly recommended for temperature recordings made compulsory by the "Distribution" Order of 9 May 1995 and the "Warehousing" Order of 6 July 1998.

The official list of recorders approved in France for the carriage of foodstuffs is published by the Directorate General of Food and Nutrition."
List of compliant temperature recorders





Equipments
The testing laboratory is equipped with an air calibration unit and a thermostatic bath for the determination of the temperature measurement error.
An oven and a deep-freezer control the influence of the ambient temperature on the recorders.
All temperature measurements are performed with a measuring unit connected to the national standards.

Test casing
Purpose of the casing
This casing enables measuring the temperature measurement error of the air temperature recorders.
Description of the casing
The casing includes:
- An isothermal enclosure equipped with an external refrigeration unit.
- A measurement duct located inside the enclosure, in which the recorders have been positioned. An air flow passes through this duct, having a speed and temperature controlled by high quality equipment which enables the above characteristics to be strictly maintained.
- A computer system to control the stages of the test.
Characteristics of the measurement duct
Operating temperature: -35°C / +40°C
Air temperature stability: ± 0.05°C
Air temperature heterogeneousness: ± 0.2°C
Adjustable air speed: 0 à 5m/s
Air speed dispersion: < 0.2m/s
Dimensions : 0.55 x 0.55 x 0.45m

Calibration bath
Purpose of the calibration bath
This vessel measures the temperature measurement error of the air temperature recorders in a liquid environment.
Characteristics of the calibration bath
Operating temperature: -40°C / +110°C
Temperature stability: ± 0.01°C
Temperature heterogeneousness: ± 0.02°C
Capacity: 25 litres

Temperature measuring chain
Purpose of the temperature measuring chain
This temperature measuring chain records all thermometric measurements performed in the laboratory.
Characteristics of the temperature measuring chain
The system includes ten temperature sensors Pt100 connected to a measuring unit. This assembly has been calibrated by comparison with the temperature measuring standard. This temperature measuring standard is calibrated by LNE on a regular basis. After calibration, the error obtained, for the entire measuring chain and for a temperature range between -40°C and +70°C, is at most plus or minus 0.02°C from the reference system for the measurement of the temperature measurement error and at most ± 0.15°C for the measurement of the oven and deep-freezer temperatures.

Oven
Purpose of the oven
This oven, used together with the test casing, enables to control the influence of the ambient temperature on the equipment under test.
Characteristics of the oven
Operating temperature: +25°C / +200°C
Stability: ± 0.2°C

Deep-freezer
Purpose of the deep-freezer
This deep-freezer, used together with the test casing, enables to control the influence of the ambient temperature on the equipment under test.
Characteristics of the deep-freezer
Operating temperature: -45°C / -10°C
Stability: ± 0.5°C

Contact

	Mme Sandrine Lecocq
	Cemafroid - Parc de Tourvoie – BP 44 - 92 185 Antony cedex
	+33 1 40 96 65 54
	contact@cemafroid.fr