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EUROTHERM Life Sciences Solutions Group AN INTRODUCTION TO S88.

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Presentation on theme: "EUROTHERM Life Sciences Solutions Group AN INTRODUCTION TO S88."— Presentation transcript:

1 EUROTHERM Life Sciences Solutions Group AN INTRODUCTION TO S88

2 Eurotherm Srl 1 An Introduction to S88 CHICKEN CURRY WITH RICE

3 Eurotherm Srl 2 Rice –400g basmati rice –100ml butter –1.5l water Chicken Curry –1.6 Kg chicken –6 garlic cloves –4 medium sized onions –5oml/ 2oz clarified butter –1.5ml/ 1/2tsp chilli powder –4 cardamom pods –3 cloves, salt –25mm/ 1 in cinnamon stick –150ml/ 5 fl oz natural yoghurt –10ml/ 2tsp white malt –10ml/ 2tsp sugar| An Introduction to S88 INGREDIENTS

4 Eurotherm Srl 3 Fry –Add the butter to a large saucepan over medium heat –When hot, add the onions and garlic and fry for 30 seconds –Add chili powder, cardamom, cloves, cinnamon, yoghurt, vinegar,salt and sugar –Stir for 60 seconds and add chicken –Wait until all the liquid evaporates Simmer –Add 100ml water to pan –bring this to boil –lower heat –Simmer until oil separates from the gravy –Serve with the rice An Introduction to S88 PREPARE CHICKEN CURRY

5 Eurotherm Srl 4 Soak –Soak the rice in cold water for 1/2 hour ensuring rice is fully covered Boil –Add water to a pan –Bring to boil –Drain the rice and add to the pan –Boil for 10 minutes or until rice grains begin to expand and change their texture –Transfer the rice to a colander Simmer –Add the butter and 10ml of water to the pan –Heat until butter melts –transfer half the mixture to a cup and the rice to the saucepan –pour the butter mixture over the rice –Cover the pan and simmer for 20 minutes on low heat An Introduction to S88 PREPARE RICE

6 Eurotherm Srl 5 2 Large saucepan or flameproof casserole Gas or electric cooker Measuring spoons Ladle wooden spoon Chopping board Sharp Knife An Introduction to S88 EQUIPMENT

7 Eurotherm Srl 6 An Introduction to S88

8 Eurotherm Srl 7 An Introduction to S88 PROCESS DEFINITION A process is a sequence of chemical, physical or biological activities for the conversion, transport or storage of material or energy. A process can be classified as: Continuous process Materials are passed in a continuous flow through processing equipment Discrete parts manufacturing processes Products are classified into production lots. A specific quantity of product moves as a unit Batch processes Are the production of finite quantities of materials by subjecting input materials to a defined order of processing actions using one or more pieces of equipment.

9 Eurotherm Srl 8 Process Consists of an ordered set of Consists of an ordered set of Chicken curry with rice Prepare chicken curry Prepare rice Fry Simmer Add butter Heat Process Operation Process Action Consists of an ordered set of Process Stage An Introduction to S88 PROCESS MODEL Is a part of a process that usually operates independently from other process stages. Usually results in a chemical or physical change in the material being processed. Describe minor processing activities those are combined to make up a process operation.

10 Eurotherm Srl 9 Kitchen Large saucepan Frying pan Cooker Heat control knob Must contain May contain Unit Control Module Equipment Module Process Cell An Introduction to S88 PHYSICAL MODEL Enterprise Site Contains all the units, equipment modules required to make one or more batches. One or more major processing activities can be conducted in a unit. Can carry out a finite number of specific minor processing activities such as dosing or weighing. Can be exclusive or shared use. Is a collection of sensors or actuators. One or more combined. Area

11 Eurotherm Srl 10 An Introduction to S88 PROCESS CELL CLASSIFICATION: by number of products Single product Produces the same product in each batch. Variations in procedures and parametres are possible. Multi product Produces different products utilizing different methods of production or control. There are two possibilities: - all products are produced with the same procedure using different formula values (varying materials and/or process parameters) - the products are produced using different procedures. Variations in procedures and parametres are possible.

12 Eurotherm Srl 11 An Introduction to S88 PROCESS CELL CLASSIFICATION: by physical structure Single path Is a group of units through which a batch passes sequentially. Several batches may be in progress at the same time. Multiple path Consists of multiple single-path structures in parallel with no product transfer between them. Network path The paths may be either fixed or variable. The sequence may be determined at the biginning or be totally flexible. The units may share raw materials and product storage.

13 Eurotherm Srl 12 Procedure Operation Phase Unit Procedure Procedure for making Chicken curry with rice Procedure for making chicken curry Procedure for making rice Procedure for Fry Procedure for Simmer Procedure for Add butter Procedure for Heat Consists of an ordered set of Consists of an ordered set of Consists of an ordered set of An Introduction to S88 PROCEDURAL CONTROL MODEL Is a ordered set of operations that causes a contiguous production sequence to take place in a unit. Example: Polymerize, Dry Is a ordered set of phases that defines a major processing sequence involving chemical or physiscal changes in materials. Example: Preparation, React Accomplish a process-oriented task. Example: Setting, Enabling, HMI

14 Eurotherm Srl 13 An Introduction to S88 FUNCTIONALITIES FOR BATCH CONTROL Basic control Comprises the control dedicated to establishing and maintaining a specific state of equipment and process. Includes control loop or interlocks, Triggers corrective actions, Responds to operator commands. Procedural control Directs equipment-oriented actions to take place in an ordered sequence to carry out a proccess-oriented task. Is made up of procedural elements: procedure, unit procedure, operations and phases. Coordination control Directs, initiates, and/or modifies the execution of procedural control and the utilization of equipment entities. Example: supervising availability and capacity of equipment, allocating resources, arbitrating requests.

15 Eurotherm Srl 14 Unit(s) Process Cell(s) Equipment Module(s) Unit(s) Physical Model Unit Procedure(s) Phase(s) Operation(s) Phase(s) Process stage Process Action Process Operation Process Action Process Model combined with a Provides process functionality to carry out a Provides process functionality to carry out a Provides process functionality to carry out a Provides process functionality to carry out a Provides process functionality to carry out a Procedural model An Introduction to S88 MODELS RELATIONSHIP combined with a combined with a combined with a combined with a Control Module(s)

16 Eurotherm Srl 15 EXAMPLE OF PHYSICAL MODELLING Process Cell Unit EM CM EM CM An Introduction to S88

17 Eurotherm Srl 16 EXAMPLE OF HOW TO STRUCTURE UNITS CM EM An Introduction to S88

18 Eurotherm Srl 17 CM2 D4 D3 CM1 CM3 CM4 D1 D2 D5 PID HIC EXAMPLE OF CONTROL MODULES An Introduction to S88

19 Eurotherm Srl 18 EXAMPLE OF CONTROL MODULES - DETAIL Treating as a control module simplifies the interface to this group of objects FC FO Pump Circulate Pump to Process Stop Shutdown Commands Circulating Pumping to Process Stopped Shutdown Status An Introduction to S88

20 Eurotherm Srl 19 An Introduction to S88 RECIPE DEFINITION A recipe is an entity that contains the minimun set of information that uniquely defines the manufacturing requirements for a specific product. Fundamental to the pratical application of recipes is the concept that different parts of an enterprise may need informations with different degrees of specificity and detail. The recipe contains neither scheduling nor equipment control.

21 Eurotherm Srl 20 may be transformed into An Introduction to S88 RECIPE TYPES may be transformed into is the basis for Site specific info BatchID, in-process, operator info Process Cell specific info Product specific processing info Site Recipe Control Recipe Master Recipe General Recipe includes Describe the technique, that is, how to do in principle Describe the task, that is, how to do it with the actual resources

22 Eurotherm Srl 21 An Introduction to S88 RECIPE CONTENTS CATEGORIES Header Comprises the administrative informations. (RecipeId, productID, version) Formula Includes process inputs, process parameter and process outputs. Equipment requirements Constrain the choice of the equipment that will eventually be used to implement a specific part of the procedure. In the general and site recipe E.r. are specified in general terms. In the master and control recipe E.r. specifies allowable equipment in process cells. Control recipe may be used to include specific allocations of process cell equipment (reactor R-221). Recipe procedure Defines the strategy to carry out a process. In general and site recipe R.p. are structured using levels defined in the process model. In the master and control recipe R.p. are structured using the procedural elements of the procedural control model, since these have a relationship to equipment. Other information As regulatory compliance, safety, flow diagrams, labelling information

23 Eurotherm Srl 22 Consists of an ordered set of Consists of an ordered set of Consists of an ordered set of General Recipe Process Operat. General Recipe Process Stage General Recipe Procedure General Recipe Process Action An Introduction to S88 GENERAL (SITE) RECIPE PROCEDURE Process Operation Process Action Process Stage Chicken curry with rice Prepare chicken curry Prepare rice Fry Simmer Add butter Heat Functionality corrisponds to Provides process functionality to carry out a Provides process functionality to carry out a Provides process functionality to carry out a

24 Eurotherm Srl 23 To be completed

25 Eurotherm Srl 24 Recipe for making Chicken curry with rice Recipe for making chicken curry Recipe for making rice Recipe for Fry Recipe for Simmer Add butter Heat Consists of an ordered set of Consists of an ordered set of Consists of an ordered set of Recipe Operation Recipe Unit Procedure Recipe Procedure Recipe Phase An Introduction to S88 MASTER (CONTROL) RECIPE PROCEDURE


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