In this article, we explore the five key areas to consider when selecting In-Process Validation Loggers for your food factory.

Designed to withstand the harsh environment of a food or beverage production site, In-Process Validation Loggers are capable of a wide range of functions, including:

  • Accurate temperature profiling
  • HACCP validation
  • Rapid calculation of both F0 and PU values
  • Mapping the efficiency of your equipment

Although In-Process Validation Loggers as a whole are capable of the above, there are vital differences between the models on the market, with different loggers suited to different applications.

With this in mind, it’s important to avoid a one-size-fits-all approach. Instead, you need to consider the distinctions between each instrument, starting with the five key areas listed below.

What parameters do you want to measure?

First, consider the parameters your In-Process Validation Logger needs to measure. The most popular choice tends to be temperature, with many sites wanting to monitor products that are moving through hot environments such as ovens, steamers, and smoke chambers. The lowest point of your temperature range will also be important if you are planning to monitor products that are moving through cool environments such as fridges and freezers. Remember to work closely with your equipment provider during the selection process, as some In-Process Validation Loggers have alternate temperature ranges to explore.

Of course, temperature isn’t the only parameter to measure. Sites also use In-Process Validation Loggers to monitor factors including humidity, pressure, and conductivity. Again, it’s important that you pay close attention to the parameters available, as they will need to line up with the applications at your site.

How many channels do you require?

Next, you need to think about how many channels your In-Process Validation Logger needs to provide. With some loggers offering just the one channel and some loggers reaching all the way up to twenty, there is an option for every application.

Sites will typically require a smaller number of channels if they are monitoring a specific product as it undergoes a specific process. For instance, a compact logger with just the one channel should fit perfectly inside a bottle, bag, or can – feeding back essential information without disrupting the production line or requiring any additional space.

Alternatively, if you wanted to map the efficiency of your equipment by carrying out a temperature uniformity survey, you would benefit from a logger with a higher number of channels to identify any cold or hot spots.

How much space do you have to work with?

As mentioned above, different In-Process Validation Loggers require different amounts of space.

For example, a Multi-Channel Logger typically sits inside a durable thermal barrier with thermocouples that are available in a wide range of needle dimensions and cable lengths.

What’s more, sites will often place Multi-Channel loggers inside accompanying food trays, as this makes it easier to set up the system and prevents it from moving around during use. A logger of this style requires a certain amount of space, so it’s important that you ensure your ovens, fryers, and belts have enough room for the equipment before making your selection.

If there is limited space at your site, there are still options available. In fact, you should be able to find a logger that is the ideal size for your application, with most loggers available in a number of different probe lengths. Although the larger probes tend to be more durable, a smaller probe will still have been designed with the harsh conditions of a food factory in mind. Here, you should look out for features such as stainless steel casing and IP68 protection.

If you are at all unsure about which logger will be suited to your site. simply contact our team on 01473 461800 or sales@klipspringer.com for any bespoke requirements. 

What applications do you need to monitor?

Another key consideration is the applications that take place at your site. From smoke chambers and rotating ovens to deep fat fryers and freezers, In-Process Validation Loggers are capable of monitoring a wide range of factory environments.

However, due to factors such as the temperature range, water resistance levels, and durability of each logger, you will need to confirm the model you have in mind is a suitable choice.

To give you an idea of the sheer number of applications that can be monitored using In-Process Validation loggers, we have listed some examples below, alongside the three popular models that are suited to each environment.

LEBI-11, LEBI-12, and Multi-Channel Loggers

  • Water/Steam Autoclaves
  • Pasteurisers
  • Sterilisation Processes
  • Smoke Chambers
  • Freezers
  • Steam Ovens

Multi-Channel Loggers

  • Continuous Baking Ovens
  • Batch Static and Rotating Ovens
  • Continuous Linear and Spiral Cookers
  • Freezers
  • Continuous Deep Fat Fryers

What are your software requirements?

Finally, you need to make sure the In-Process Validation Loggers you are considering are compatible with software you are confident in introducing to your site. Here, you should prioritise ease-of-use, security, cost, and whether or not the software complies with the relevant standards. Another bonus is if the logger you are considering is compatible with more than one software option, as this will allow you to adapt the package to meet the specific needs of your site. Whether you require support with your HACCP monitoring or would like multiple users to have access to your account, a choice of software will only make it easier for you to find what you need.

What are the different options available?

Now that we’ve taken a look at the five key questions you need to ask yourself when evaluating what’s best for your site, let’s explore three popular examples of In-Process Validation Loggers. You can apply your list of priorities to the models below.

LEBI-11 Loggers

LEBI-12 Loggers

Multi-Channel Loggers

  • Suited to smaller spaces
  • Temperature range of -30°C to 150°C
  • Available in different temperature ranges
  • Pressure: 1mbar to 10.000 mbar
  • Rapid calculation of both F0 and PU values
  • IP68 Protection
  • Solid and versatile
  • Temperature range of -90°C to 150°C
  • Available in different temperature ranges
  • Pressure: 1mbar to 4.000 mbar
  • Rapid calculation of both F0 and PU values
  • IP68 Protection
  • 6, 10, or 20 channels available
  • Bespoke thermal barriers and thermocouples for all applications
  • Data analysis available
  • Software available for food safety analysis
  • Manufactured, serviced, and calibrated in the UK

So that brings us to the end of our guide to selecting the right In-Process Validation Loggers for your food production site. Hopefully you have come away with a more in depth understanding of how the loggers work and how they could find their place in your operation.

If you require any further guidance relating to In-Process Validation Loggers, the Klipspringer team would be happy to help with your enquiries. You can contact us on 01473 461800 or sales@klipspringer.com. Alternatively, you can use the form below to arrange a consultation

If you would like further guidance relating to In-Process Validation Loggers, the Klipspringer team would be happy to help. Share your details below to arrange a free consultation.