Lascar EL-CC-2-001 User manual

1. Your new logger comes ready to go.
Simply press and hold the button until the green LED lights up to start logging.
2. Now place your logger in the location you want to monitor.
Once logging, pressing the button will light up an LED to give a quick indication of
the status. It will also add a marker to the data to show that you have checked it.
No alarms will be triggered in the first 30 minutes to allow the logger to settle at
the monitored conditions.
Green single ash
The data logger is currently logging
No alarm has been triggered
No action required
Red single ash
The data logger is currently logging
An alarm has been triggered!
Check alarm condition in PC software
Green double ash
The data logger’s memory is full
No alarm was triggered
Plug your logger in to a PC and download
your readings
Red double ash
The data logger’s memory is full
An alarm was triggered!
Plug your logger in to a PC, download your
readings and check alarm condition
No LEDs ash
The data logger is stopped or the battery is at Check the logger’s status using the PC software
Preset high
and low alarm
levels
Status LEDs
Sensor
Push to start
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Temperature & rH Data Logger
QUICK START GUIDE

LASREC030
Temperature
LASREC046, LASREC047, LASREC048
Temperature/Humidity
FOOD
LASREC049, LASREC050, LASREC051
Temperature/Humidity
PHARMACEUTICAL
3. When you are ready to view the recorded data on your logger, download the EasyLog CC
software.
Visit www.tiptemp.com to download the software.
4.To save your data, remove the logger from the plastic sleeve and connect it to a
USB port.
Open the EasyLog CC software and click on Save Data.
This will automatically open up your readings in the EasyLogGraph software,
where you can view your data or export it in various formats.
Double click on the downloaded EasyLog CC Installer.exe file, and follow the on
screen prompts.
The EasyLog CC Range
CHILLED GOODS
ALARMS:
HIGH
LOW
8°C
2°C
STATUS:
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TIP TEMperature Products
340 W Broad Street
Burlington, NJ 08016
P: 609-239-1900
F: 609-239-1911
E: [email protected]