0. EUROTHERM Life Sciences Solutions Group AN INTRODUCTION TO S88
Preliminary Results & Strategic Update
30 May 2002, London
Life Sciences Solutions Group
AN INTRODUCTION TO S88
Lord Marshall
Chairman
Rick Haythornthwaite
Chief Executive
Kathleen O’Donovan
Chief Financial Officer

1. An Introduction to S88
CHICKEN CURRY WITH RICE

2. An Introduction to S88 Rice Chicken Curry INGREDIENTS
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|

3. An Introduction to S88 Fry Simmer PREPARE CHICKEN CURRY
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

4. An Introduction to S88 PREPARE RICE Soak Boil Simmer
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

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

6. An Introduction to S88

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.

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

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

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.

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.

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

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.

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

15. An Introduction to S88 Process Cell Unit Unit EM EM EM EM CM CM CM CM
EXAMPLE OF PHYSICAL MODELLING
Process Cell
Unit
Unit EM EM EM EM CM CM CM CM CM CM

16. An Introduction to S88
EXAMPLE OF HOW TO STRUCTURE UNITS EM EM CM

17. An Introduction to S88 EXAMPLE OF CONTROL MODULES CM4 CM2 D4 PID CM1
HIC
HIC

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

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.

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

21. An Introduction to S88 RECIPE CONTENTS CATEGORIES Header Formula
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

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

23. To be completed

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