1、Possible Recipe ProcedurePresentation FormatsApproved 20 December 1996ISATR88.0.031996TECHNICAL REPORTCopyright 1995 by the Instrument Society of America. All rights reserved. Printed in the UnitedStates of America. No part of this publication may be reproduced, stored in a retrieval system, ortrans
2、mitted in any form or by any means (electronic, mechanical, photocopying, recording, orotherwise), without the prior written permission of the publisher.ISA67 Alexander DriveP.O. Box 12277Research Triangle Park, North Carolina 27709ISA-TR88.0.03 Possible Recipe Procedure Presentation FormatsISBN: 1-
3、55617-622-8ISA-TR88.0.03-1996 3PrefaceThis preface, as well as all footnotes and annexes, is included for informational purposes and is not part of ISA-TR88.0.03.This Technical Report has been prepared as part of the service of ISA, the international society for measurement and control, toward a goa
4、l of uniformity in the field of instrumentation. To be of real value, this document should not be static, but should be subject to periodic review. Toward this end, the Society welcomes all comments and criticisms, and asks that they be addressed to the Secretary, Standards and Practices Board; ISA;
5、 67 Alexander Drive; P. O. Box 12277; Research Triangle Park, NC 27709; Telephone (919) 549-8411; Fax (919) 549-8288; E-mail: standardsisa.org.The ISA Standards and Practices Department is aware of the growing need for attention to the metric system of units in general, and the International System
6、of Units (SI) in particular, in the preparation of instrumentation standards, recommended practices, and technical reports. The Department is further aware of the benefits to USA users of ISA standards of incorporating suitable references to the SI (and the metric system) in their business and profe
7、ssional dealings with other countries. Toward this end, this Department will endeavor to introduce SI-acceptable metric units in all new and revised standards to the greatest extent possible. The Metric Practice Guide, which has been published by the Institute of Electrical and Electronics Engineers
8、 as ANSI/IEEE Std. 268-1992, and future revisions, will be the reference guide for definitions, symbols, abbreviations, and conversion factors.It is the policy of ISA to encourage and welcome the participation of all concerned individuals and interests in the development of ISA standards, recommende
9、d practices, and technical reports. Participation in the ISA standards-making process by an individual in no way constitutes endorsement by the employer of that individual, of ISA, or of any of the standards, recommended practices, and technical reports that ISA develops.The following served as memb
10、ers of ISA Committee SP88, Batch Control Systems:NAME COMPANYL. Craig, Chairman Rohm and Haas CompanyH. Reed Wiegle, Managing Director Canus Corporation*R. Mergen, Past Chairman The Lubrizol Corporation*T. Fisher, Past Chairman The Lubrizol Corporation*M. Albano Honeywell, Inc.*J. Barrault SiemensR.
11、 Baxter Eastman Kodak Company*D. Brandl Square D CompanyB. Braunstein Exxon Chemical Company*E. Bristol The Foxboro CompanyR. Bullotta WonderWare*H. Burns FisherControls International, Inc.G. Carlo-Stella Batch Systems InternationalR. Caro Arthur D. Little Inc.B. Casey Groupe SchneiderD. Chappell Pr
12、octer & Gamble Company*L. Charpentier GSE Process Automation*One vote per company4 ISA-TR88.0.03-1996*T. Crowl Moore Products CompanyK. Dittmer PPG Industries*S. Duff Moore Products CompanyC. Eaves Intellution, Inc.*D. Edwards Johnson YokogawaM. Eibl Bayer AG*D. Emerson GSE Process Automation*L. Fal
13、kenau DuPont EngineeringD. Favetta Controlomatics Corporation*H. Fittler Honeywell AGD. Fleming Dow Chemical CompanyA. Ghosh The Foxboro CompanyR. Gil Aspen TechB. Goldberg Goldberg Computer Systems Inc.D. Habberjam Ferranti Syseca Ltd.A. Habib Consultant*R. Hall PID, Inc.J. Halliday Eurotherm Proce
14、ss Automation Ltd.*W. Hawkins FisherRosemountN. Haxthausen Automation & Control Technologies*C. Hertz Bailey Controls Company*B. Jensen Johnson Yokogawa*T. Jonsson ABB Automation ABF. Kersting BASF AGR. Klapwijk Unilever*B. Korkmaz Foxboro CompanyD. Kraska Geon CompanyL. Krick Ashland Chemical Compa
15、nyL. LeBlanc Wonderware*D. Leach Air Products & Chemicals CompanyB. Lightle Allen-Bradley CompanyS. Macchietto Imperial College for Science Techology & Medicine*D. Macias FisherRosemountS. Mallaband Bass Brewers, Ltd.W. McFarlane Valmet Automation, Inc.T. Mroz DuPont Bailey Initiative*T. Mller-Heinz
16、erling Siemens AUT 38V5L. Natiello Kraft General FoodsP. Nelson DOW CorningL. Noble Elsag Bailey Process Automation*P. Nowicki ABB Process Automation, Inc.J. Owen Eli Lilly & Co.A. Pampel A. F. Pampel Consulting*A. Pawlus Honeywell, Inc.S. Petko-Bunney ICSTV. Pillai Pharmacia & Upjohn Inc.*S. Pricha
17、rd FisherRosemount*T. Province Eastman Chemical Company*One vote per companyISA-TR88.0.03-1996 5R. Reba Hoffman-LaRocheB. Richards Hilco TechH. Sakamoto Yokogawa Electric Corporation*M. Saucier PID Inc.A. Schumann, Dr. Hoechst AGE. Smith Good Manufacturing Practices, Inc.K. Snyder Pfizer Inc.*K. Spe
18、ncer ABB Industrial SystemsD. Sweeney Digital Interface Systems*B. Sykes Johnson YokogawaA. Tappert All Control SystemsT. Tom Fischer & Porter CompanyJ. Unger Chesebrough Ponds (Unilever)*N. Vroom Honeywell, Inc.*M. Warburton ABB Process Automation, Inc.R. Watson Mettler-Toledo, Inc.*A. Webster DuPo
19、nt*A. Weidenbach Eastman Chemical Company*G. Wilcox Air Products & Chemicals CompanyR. Wilhelm Objective Control*C. Williams Eastman Kodak Company*W. Winslade Moore Products CompanyR. Winslow Sterling Diagnostic ImagingV. Young Hardy InstrumentsThis Technical Report was approved for publication by t
20、he ISA Standards and Practices Board on December 20, 1996.NAME COMPANYR. Webb, Vice President Pacific Gas & Electric CompanyH. Baumann H. D. Baumann Inc.D. Bishop Chevron USA Production CompanyP. Brett Honeywell Industrial Automation & ControlsW. Calder III Factory Mutual Research CorporationM. Cohe
21、n Flexonics, Inc.H. Dammeyer Phoenix Industries, Inc.R. Dieck Pratt & WhitneyW. Holland Southern Company Services Inc.H.S. Hopkins Utility Products of ArizonaA. Iverson Ivy OpticsK. Lindner Endress + Hauser GmbH + CompanyV. Maggioli Feltronics Corp.T. McAvinew Rapley Engineering ServicesA. McCauley,
22、 Jr. Chagrin Valley Controls, Inc.G. McFarland Honeywell Industrial Automation & ControlsE. Montgomery Fluor Daniel, Inc.D. Rapley Rapley Engineering Services*One vote per company6 ISA-TR88.0.03-1996R. Reimer Rockwell Automation ABJ. Rennie Factory Mutual Research CorporationW. Weidman ConsultantJ.
23、Weiss Electric Power Research InstituteJ. Whetstone National Institute of Standards & TechnologyM. Widmeyer Carnegie Mellon UniversityH. Wiegle Canus CorporationC. Williams Eastman Kodak CompanyG. Wood Graeme Wood ConsultingM. Zielinski FisherRosemountISA-TR88.0.03-1996 7ForewordThe IEC (Internation
24、al Electrotechnical Commission) SC65A/WG11 and ISA SP88 batch stan-dards groups have defined the required functionality for recipes used in the automation of batch processing plants. Those standards groups, however, have not yet defined a format or graphical representation for those recipes. It is n
25、either possible nor appropriate to predict exactly what the committees will recommend, but it is useful to begin consideration of options that will undoubt-edly be reviewed. This document gives examples of possible formats for recipes as they have been defined in part 1 of the IEC SC65A/WG11 (IEC 65
26、A/186) and ISA SP88 (ANSI/ISA-S88.01-1995) standards. This document uses terminology and models defined in ANSI/ISA-S88.01-1995, Batch Control Part 1: Models and Terminology, but it does not presume work to be done in the area of data modeling, language description, or any other work that is include
27、d in part 2 of the IEC/ISA stan-dard. It is the intent of this document to illustrate by example rather than to propose specific implementation options or to indicate preference for specific solutions. The following recipe pro-cedure presentation formats are discussed in this document: list, sequent
28、ial function chart, and modified Gantt chart.AbstractThis Technical Report gives examples of possible formats, such as textual list, sequential func-tion chart, and modified Gantt chart, for recipe procedures as they have been defined in ANSI/ISA-S88.01-1995 and IEC 65A/186/CDV, Batch Control Part 1
29、: Models and Terminology.Key wordslist format, modified Gantt chart format, operation procedure, recipe presentation format, recipe procedure, sequential function chart format, unit procedureISA-TR88.0.03-1996 9Contents1 Scope 112 Purpose. 113 Multiple use requirements 114 Hierarchical requirements.
30、 115 Recipe presentation formats at the operation and unit procedure levels 125.1 List format. 125.2 Sequential function chart (SFC) format 136 Recipe presentation formats at the procedure level 146.1 List format. 146.2 Modified Gantt chart at the procedure level . 157 Summary 17Annex A References .
31、 19Figures1 List format for phases in a tabular form 132 Phases in a sequential function chart format . 143 List format of unit procedures in a tabular form 154 Modified Gantt chart of unit procedures horizontal orientation 165 Modified Gantt chart of unit procedures vertical orientation 17ISA-TR88.
32、0.03-1996 111ScopeISA-TR88.0.03 defines a format or graphical representation for recipes used in the automation of batch processing plants as defined in part one of the IEC SC65A / ISA SP88 standard. (See Annex A References.) The following are possible recipe procedure presentation formats dis-cusse
33、d in this document:a) Listb) Sequential function chart (SFC)c) Modified Gantt chart horizontal orientationd) Modified Gantt chart vertical orientation2 PurposeIt is the intent of this Technical Report to illustrate by example (rather than to propose specific implementation options or indicate prefer
34、ence for specific solutions) possible formats for recipe procedures as they have been defined in ANSI/ISA-S88.01-1995 and IEC 65A/186/CDV, Batch Control Part 1: Models and Terminology.3 Multiple use requirementsHowever depicted, recipe information is not confined to a single use. The recipe depictio
35、ns dis-cussed in this document may be used for the following purposes:a) In the specification of general, site, and master recipes, including the specifica-tion of library recipe procedural elementsb) For the use of recipe information in schedulingc) For the control recipe in the operating environme
36、nt which may include display of current batch statusd) For batch history as may be applicable for reporting and referencing batch information.4 Hierarchical requirementsThe primary challenge in choosing a recipe presentation format is crisp depiction of the proce-dure. All other categories of recipe
37、 information can be related to the procedure or to the overall recipe. The procedure, on the other hand, must clearly portray sequencing of procedural ele-12 ISA-TR88.0.03-1996ments (such as phases or operations) in such a way that the sequence, as well as other relation-ships of procedural elements
38、, to each other is clearly defined.A recipe presentation format must also deal with the various levels in the procedural element hierarchy. Recipes do not depict elements below the level of the phase. Operations, however, are an ordered set of phases that may be detailed in the recipe. It must be po
39、ssible, therefore, to define an operation in the recipe procedure. The definition must contain both the phase identities and the ordering logic that specifies the order in which they are to be executed.The next higher level procedural element is the unit procedure. Because no more than one oper-atio
40、n is presumed to be active at a given time in a single unit, a unit procedure can usually be represented as a simple sequence of operations, one following the other. The highest level procedural element is the recipe procedure itself. It consists of all required unit procedures along with informatio
41、n that defines the order in which they may be initiated. Because of the differences in functionality from one level to the next, the ideal recipe presentation format for portraying a recipe procedure may vary from level to level.5 Recipe presentation formats at the operation and unit procedure level
42、sOperations are made up of phases that may run concurrently and have either complex or prod-uct-specific interrelationships, or both. A list format is possible for simple (serial) cases, while a method that allows depiction of a range of sequential relationships, such as a sequential function chart
43、format, is useful in more intricate (concurrent) cases.Unit procedures are made up of operations that are usually executed sequentially. Therefore, either the list format or sequential function charts may be used to represent the operations in a unit procedure.5.1 List formatA simple way of represen
44、ting a linear sequence is a list. A list has the advantage of being easy to visualize and unmistakably precise. However, a list is useful only in simple situations because parallelism and complex sequences are very difficult to depict clearly in this format. In spite of difficulties with the list fo
45、rmat when dealing with complex processes, this format is adequate when the recipe procedure is simple or has been simplified by engineering effort.The list format for an operation specifies what phases are to be executed and in which sequence. The list of phases may be displayed in a tabular form wh
46、ere the phases are listed together with associated key information, including some or all parameters. (See Figure 1.) The same type of representation can be used for the operations in a unit procedure.The list format is most often used to display a linear sequence of phases or a linear sequence of I
47、SA-TR88.0.03-1996 13operations. Through parameter control of the phases or operations, a limited amount of concur-rence may be described, such as a parameter indicating heating with or without agitation.Figure 1 List format for phases in a tabular form5.2 Sequential function chart (SFC) formatMore c
48、omplex recipe sequences require a recipe presentation format that can clearly depict a variety of ordering logic. One accepted methodology is the function chart that is defined in IEC 848, Preparation of Function Chart for Control Systems. (See Annex A References.) This presentation format, commonly
49、 known as sequential function chart (SFC), has the following advantages:a) Quite flexibleb) Broadly understoodc) Well documentedIf a 1:1 relationship is imposed between a step in the SFC and a recipe phase, the recipe creator and other recipe users have an overview of the phases involved and their interaction. During execution, such a depiction can be used to give the operator an overview of the current status of the operation.A simplified SFC may also be developed in which the actual activation of the equipment phase and the transfer of parameters a
