DD IEC PAS 61512-3:2004 pdf download Batch control — Part 3: General and site recipe models and representation
Scope
This PAS on Batch Control defines a model for general and site recipes; the activities that describe theuse of general and site recipes within a company and across companies; a representation of general andsite recipes; and a data model of general and site recipes.
2 Normative references
The following referenced documents are indispensable for the application of this document. For datedreferences, only the edition cited applies, For undated references, the latest edition of the referenceddocument (including any amendments)applies
ANSI/ISA-88.01-1995, Batch Control Part 1: Models and Terminology (referred to in this PAS as “Part 1”)ANSI/SA-88.00.02-2001, Batch Control Part 2: Data Structures and Guidelines for Languages (referredto in this PAS as “Part 2”).
IEC 61512-1:1997, Batch Control- Part 1: Models and Terminology.
EC 61512-2: 2001, Batch Control 一 Part 2: Data Structures and Guidelines for Languages.
ANS/ISA-95.00.01-2000, Enterprise-Control System lntegration Part 1: Models and TerminologyANSI/ISA-95.00.02-2001, Enterprise-Contro/ System integration Part 2: Object Model AttributesEC 60050-351:1998, International Electrotechnica/ Vocabulary 一 Part 351: Automatic Control.ISO/EC 19501:2004, Information Technology 一 Open Distributed Processing 一 Unified ModelingLanguage(UML) Version 1.4.2
3 Definitions
For the purposes of this PAS, the following definitions apply. Definitions and concepts expressed in thePart 1 and Part 2 standards (lEC 61512-1 and 61512-2 respectively) apply, except where differences areexplicitly stated in this PAS. Definitions in IEC 60050-351:1998 were also used as a basis.
3.1equipment-independent recipe:
a super class of a recipe type that is independent of equipment and follows the procedural model of generarecipes
3.2 master recipe transform component:part of a master recipe that is used in the transformation of an equipment-independent recipe into acomplete master recipe.
3.3 process procedure chart (PPC):
a method for the graphical representation of equipment-independent recipes
3.4product family:
a set of produced materials that are related by manufacturing business policy
3.5product grades:
a collection of similar materials with some variations in properties.
Recipe description
4.1Recipe types
As defined in the recipe model of the Part 1 standard, a recipe is an entity that contains the minimum set ofinformation that uniquely defines the manufacturing requirements for a specific product Recipes provide away to describe products and how those products are produced.
Four types of recipes are defined in Part 1: general recipe, site recipe, master recipe, and control recipe.There are substantial diferences between genera/site and master/control recipes. General/site recipesdescribe the equipment-independent processing requirements to make a specific product. Master/controlrecipes describe the specific actions required with specific equipment to make a batch of product.
Additional information on the four recipe types is defined the Part 1 standard.
4.2General and site recipe description
4.2.1Manufacturing information
General and site recipes are sources of information for the development of process cell-specific masterrecipes. Their purpose is to describe manufacturing information without regard to specific manufacturingequipmentThev describe, in manufacturing terms, the materials, equipment requirements, chemicatransformations, and physical transformations required to manufacture a product.
4.2.2Multiple site definitions
General and site recipes are intended to define processing requirements that can be carried out in differentlyconstructed process cells and that can be valid in multiple areas and multiple sites, as shown in figure 1.lnsome circumstances, general recipes can even be used to convey product-manufacturing information acrossmultiple enterprises.

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