1) Temperature Stability within 1ºF / 0.5ºC over 30 minute time period (tested at 131ºF and 180ºF)
2) Temperature accuracy from 68ºF to 180ºF within 1ºF/0.5ºC
3) Temperature uniformity in the bath within 1ºF/0.5ºC
4) Recovery Time - at full capacity and bath at 131F, brings cold product introduced into the bath from 41F to 130F core within 1.25 hour
Testing Procedures
1) Temp Stability: hold bath at 131ºF and 180ºF for 30 minutes each, track variations using data logger.
2) Temp Uniformity - During the Temperature Stability test, use 4 probes in different parts of the bath to test uniformity throughout the tank.
3) Temperature Accuracy - hold bath for minimum 10 minutes each at the following temps: 68F, 110F, 131F, 150F, 180F. Ensure temp read on data logger is within 1ºF (0.5ºC) of set temp on machine.
4) Recovery time - start with bath at 131F. Add max capacity cold product* per manufacturer specs (approx 100 lbs for 50 gallons). Probe 4 steaks (1 inch thick each) and place in different quadrants. Core temp of the steaks should reach 130F (1º below set temp) within 1.25 hours, or within 2 hours for 1.5” thick.
*Cold Product - all product must be fully refrigerated to 41ºF prior to the test. We will use mostly potatoes cut in half or creamer potatoes (around 1 - 1.5" thick total) and vacuum sealed. Must also include 4 steaks (1 inch thick each). The total weight of product should be maximum amount for the tank per manufacturer specs.
