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

An Introduction to S88 CHICKEN CURRY WITH RICE

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|

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

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

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

An Introduction to S88

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.

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

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

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.

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.

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

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.

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)

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

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

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

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

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.

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

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

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

To be completed

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