ISA 88 00 03-2003 Batch Control Part 3 General and Site Recipe Models and Representation《批量控制 第3部分 一般方法模式和现场生产模式及表示法》.pdf

《ISA 88 00 03-2003 Batch Control Part 3 General and Site Recipe Models and Representation《批量控制 第3部分 一般方法模式和现场生产模式及表示法》.pdf》由会员分享，可在线阅读，更多相关《ISA 88 00 03-2003 Batch Control Part 3 General and Site Recipe Models and Representation《批量控制 第3部分 一般方法模式和现场生产模式及表示法》.pdf（82页珍藏版）》请在麦多课文档分享上搜索。

1、 AMERICAN NATIONAL STANDARD ANSI/ISA88.00.032003 Batch Control Part 3: General and Site Recipe Models and Representation Approved 14 March 2003 ANSI/ISA88.00.032003Batch Control Part 3: General and Site Recipe Models and RepresentationISBN: 1-55617-845-XCopyright 2003 by ISA The Instrumentation, Sys

2、tems, and Automation Society. All rights reserved.Not for resale. Printed in the United States of America. No part of this publication may be reproduced,stored in a retrieval system, or transmitted in any form or by any means (electronic, mechanical,photocopying, recording, or otherwise), without th

3、e prior written permission of the Publisher.ISA67 Alexander DriveP.O. Box 12277Research Triangle Park, North Carolina 27709 3 ANSI/ISA-88.00.03-2003PrefaceThis preface, as well as all footnotes and annexes, is included for information purposes and is not part ofANSI/ISA88.00.032003.This document has

4、 been prepared as part of the service of ISAThe Instrumentation, Systems, andAutomation Societytoward a goal of uniformity in the field of instrumentation. To be of real value, thisdocument should not be static but should be subject to periodic review. Toward this end, the Societywelcomes all commen

5、ts and criticisms and asks that they be addressed to the Secretary, Standards andPractices Board; ISA; 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 t

6、he growing need for attention to the metricsystem of units in general, and the International System of Units (SI) in particular, in the preparation ofinstrumentation standards. The Department is further aware of the benefits to USA users of ISAstandards of incorporating suitable references to the SI

7、 (and the metric system) in their business andprofessional dealings with other countries. Toward this end, this Department will endeavor to introduceSI-acceptable metric units in all new and revised standards, recommended practices, and technicalreports to the greatest extent possible. Standard for

8、Use of the International System of Units (SI): TheModern Metric System, published by the American Society for Testing b) involved in designing and/or operating batch manufacturing processes;c) responsible for specifying controls and the associated application programs for batch manufacturingplants;d

9、) involved in the design and marketing of products in the area of batch control; ore) use product information for the purposes of manufacturing or managing the manufacture of product.The following individuals served as active members of ISA SP88 in preparing this Part 3 standard:NAME COMPANYL. Craig

10、, Chairman Rohm and Haas Co.M. Albano Honeywell Inc.D. Brandl BR the activities that describethe use 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 referencesThe following normat

11、ive documents contain provisions that, through reference in this text, constitute provisionsof this Part 3 standard. At the time of publication, the editions indicated were valid. All normative documentsare subject to revision, and parties to agreements based on this part of this standard are encour

12、aged toinvestigate the possibility of applying the most recent editions of the normative documents indicated below.Members of IEC and ISO maintain registers of currently valid normative documents.ANSI/ISA-88.01-1995, Batch Control Part 1: Models and Terminology (referred to in this standard as “Part

13、 1“).ANSI/ISA-88.00.02-2001, Batch Control Part 2: Data Structures and Guidelines for Languages (referred to inthis standard as “Part 2“).IEC 61512-1:1997, Batch Control Part 1: Models and Terminology.IEC 61512-2: 2001, Batch Control Part 2: Data Structures and Guidelines for Languages.ANSI/ISA-95.0

14、0.01-2000, Enterprise-Control System Integration Part 1: Models and Terminology.ANSI/ISA-95.00.02-2001, Enterprise-Control System Integration Part 2: Object Model Attributes.IEC 60050-351:1998, International Electrotechnical Vocabulary Part 351: Automatic Control.ISO/IEC DIS 19501-1: Information Tec

15、hnologyUnified Modeling Language (UML) Part 1:Specification.3 DefinitionsFor the purposes of this Part 3 standard, the following definitions apply. Definitions and concepts expressed inthe Part 1 and Part 2 standards apply, except where differences are explicitly stated in this Part 3 standard.Defin

16、itions in IEC 60050-351:1998 were also used as a basis.3.1 equipment-independent recipe:a super class of a recipe type that is independent of equipment and follows the procedural model of generalrecipes.3.2 master recipe transform component:part of a master recipe that is used in the transformation

17、of an equipment-independent recipe into a completemaster recipe.3.3 process procedure chart (PPC):a method for the graphical representation of equipment-independent recipes.3.4 product family:a set of produced materials that are related by manufacturing business policy.3.5 product grades:a collectio

18、n of similar materials with some variations in properties.ANSI/ISA-88.00.03-2003 16 4 Recipe description4.1 Recipe typesAs 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

19、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 differences between general/site and master/control recipes. General/site

20、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.4.2 General and

21、 site recipe description4.2.1 Manufacturing informationGeneral 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 manufacturingequipment. They describe, in manufactu

22、ring terms, the materials, equipment requirements, chemicaltransformations, and physical transformations required to manufacture a product.4.2.2 Multiple site definitionsGeneral and site recipes are intended to define processing requirements that can be carried out in differentlyconstructed process

23、cells and that can be valid in multiple areas and multiple sites, as shown in figure 1. Insome circumstances, general recipes can even be used to convey product-manufacturing information acrossmultiple enterprises. 17 ANSI/ISA-88.00.03-2003One General Recipe per producedmaterial, maintained at the e

24、nterprise level.For example, 1000 company wide productsOne Site Recipe per site and producedmaterial, maintained at the site for localmaterials, language, or segment ofproduction.For example, 10,000 site recipes for 10 sitesOne Master Recipe per Process Celland produced material.For example, 50,000

25、master recipes for5 process cells per site.One Control Recipe per batch.For example, 1,000,000 batches per year.Describes the custom options and formulavalues for one specific batch of product.EnterpriseProcess Cell Process Cell Process CellSite SiteSiteFigure 1 - Recipe hierarchy exampleThere are g

26、enerally fewer general and site recipes in a manufacturing enterprise than master recipes. Forexample, a small specialty chemical company can have 1,000 general recipes, and 10,000 site recipes for 10production sites. The company can have 50,000 master recipes, assuming an average of 5 process cells

27、 persite that can manufacture the products. Large companies can have thousands of products and millions ofmaster recipes. A single change to a general recipe can result in changes to hundreds of master recipes.4.2.3 Expansion and collapsing of the recipe type hierarchyThe general and site recipe hie

28、rarchy can be expanded or collapsed to meet an enterprises needs. Forexample, a company might only have general recipes and not site recipes. Alternately, a company couldinclude another level of equipment-independent recipes below the site recipe that is specific to an area withina site.4.3 Equipmen

29、t-independent recipes4.3.1 Equipment-independent recipe subtypesGeneral and site recipes are subtypes of a general class of equipment-independent recipes. They have thesame structure, information, and display, but they differ by their use within a company, based on companypolicies.ANSI/ISA-88.00.03-

30、2003 18 4.3.2 Activities of equipment-independent recipesThere are multiple possible implementations of equipment-independent recipes within a company. Twocommonly used approaches are defined here, one in which equipment-independent recipes are used as inputto trial or pilot plant production, anothe

31、r in which equipment-independent recipes are generated as a result oftrial or pilot plant production. These approaches are defined for product manufacturing; they do not necessarilyapply to other areas of the enterprise, such as research and development (R information that can be useful for producti

32、on and resource scheduling.Equipment-independent recipes, and in particular site recipes, provide a source for site scheduling andplanning information including:a) information about materials required to make a product, or a portion of a productb) information about the resources required to make the

33、 productIn cases where site recipes are not used (e.g., all sites use the same general recipe), then for purposes ofscheduling the general recipe can be considered a site recipe.Master recipes are needed for detailed scheduling of process cells and units, because these schedules requireknowledge of

34、the specific equipment required.4.3.9 Equipment-independent recipes and business informationRecipes correspond to product production rules, as defined in ANSI/ISA-95.00.01-2000. General and siterecipes correspond to equipment-independent product production rules; master and control recipescorrespond

35、 to equipment-specific product production rules.Because a site recipe can be defined for many process cells, with different structures, it is often used as abasis for site planning information, as specified in ANSI/ISA-95.00.01-2000.There is an overlap of the information contained in a site recipe a

36、nd the Bill Of Materials (BOM) used inbusiness systems to manage and schedule materials. This overlap is identified as a Manufacturing Bill inANSI/ISA-95.00.01-2000, and is made up of the site recipes process inputs. The site recipe can be thesource of information for the manufacturing bill. See fig

37、ure 4.There is an overlap of information in a site recipe and the Bill Of Resources (BOR) used in business systemsto schedule production. The overlap is defined as Process and Product Segments in ANSI/ISA-95.00.01-2000and can correspond to the site recipes process stages and process operations.ANSI/

38、ISA-88.00.03-2003 22 SiteRecipeBill OfResourcesProduction Routing may be defined as the process stage or process operation sequenceManufacturing Bill defined as the recipes process inputs Bill OfMaterialsAll information required to produce a product, at a given siteAll materials required to produce

39、a product at a given site, including materials not related to production (e.g. shipping materials)All resources, identified by scheduling, required to produce a product at a given site, including information not related to production (e.g. material order lead times)Figure 4- Site recipe, BOM, and BO

40、R information overlaps4.3.10 Equipment-independent recipes for capability comparisonEquipment-independent recipes allow product-manufacturing specifications to be compared with equipmentcapabilities. The generalized equipment and process requirements contained in an equipment-independentrecipe can b

41、e matched against definitions of site or process cell equipment capability to determine where aproduct can be manufactured, to determine where parts of the product can be manufactured, or to determinewhat additional equipment capability is required to manufacture the product.4.3.11 Equipment-indepen

42、dent recipes as facility design specificationsEquipment-independent recipes are, by their very nature, a useful component of a facility design specification.Equipment-independent recipes in their native form often are not directly usable as specifications, but they docontain information required for

43、 a facility specification in a formal, understandable, and standard format.Examples of the use of equipment-independent recipes for facility design include the following:a) The collection of equipment-independent recipes formally defines the processing requirements and someof the associated equipmen

44、t requirements for the facility.b) The process dependencies are useful in the definition of material flows between units and betweenprocess cells.c) The formulas within the equipment-independent recipes precisely define the materials that are to behandled by the facility.d) The formulas clearly defi

45、ne the ratios of amounts of materials, including expected yield amount comparedto raw material amounts.e) The process definition can include product-dependent processing times, when these are based onchemistry requirements rather than on equipment size. 23 ANSI/ISA-88.00.03-2003f) Recipes and antici

46、pated production schedules, as defined in ANSI/ISA-95.00.01-2000, when combinedcan be used to determine equipment capacities.4.4 General recipes4.4.1 Enterprise-wide definitionA general recipe defines the manufacturing requirements for a specific product or range of product. It isindependent of the

47、actual site or equipment that could be actually used to manufacture the product. A generalrecipe can be considered as the technical specification of the process to make a product.A general recipe is an enterprise-wide recipe that serves as the basis for site and master recipes. It is createdby peopl

48、e with knowledge of both the chemistry and processing requirements for the product. It identifies rawmaterials, their relative quantities, the required processing, and order of processing. It defines processingcapabilities required, such as cooling or heating, or generalized equipment requirements s

49、uch as glass-linedreactors. It does not define specific equipment that has to be used to implement processing, but it specifiesauthorized types of equipment, usually when it is critical to the process described.The general recipe is suitable across the entire enterprise. It contains the manufacturing requirements for aparticular material in terms that can be used by all sites that manufacture that material. It also can serve asinput for corporate production planning and standard costing.4.4.2 Purpose of a general recipeA general recipe is a corporate