Documentation

CH-2MM Classic — Product Datasheet

Single-layer fried tuber substrate for general-purpose inference workloads. Rev D · 2026.

Identification

Part numbering.

Every device is marked with a full ordering code on the underside of the package.

Part number

CH-2MM-CLASSIC-R4-TRAY

CH: Chips Industries
2MM: Process node
CLASSIC: Seasoning profile
R4: Silicon revision (Rev D)
TRAY: Anti-static tray packaging

Pin Configuration

SOP-8 — Snack Outline Package, 8-crunch.

Top view. Pin 1 is identified by the indicator dot in the upper-left quadrant of the package.

Pin	Name	Type	Description
1	VSALT	Supply	Primary sodium rail. Decouple to GND with a 100 mg dip.
2	GND	Ground	Common ground. Tie to plate for best thermal performance.
3	CRUNCH_OUT	Output	Primary acoustic output. Drives up to four adjacent listeners.
4	SNAP_CLK	Clock	Fracture timing reference. Free-running, no external crystal.
5	DIP_EN	Input	Dip enable, active high. Hold low for dry operation.
6	NC	—	Not Crispy. Reserved for end-of-bag inventory.
7	AROMA_TX	Output	Volatile transmit channel. Broadcast range approx. 3 m.
8	RESERVED	—	Reserved for future flavor expansion. Do not connect.

Absolute Maximum Ratings

Operating limits.

Ratings are referenced to a single device at rest on a grounded ceramic plate.

Parameter	Rating	Unit
Storage temperature	−18 to 24	°C
Operating (oven) temperature	180	°C
Applied bite force	42	N
Relative humidity, non-condensing	0 to 12	% RH
Dip immersion time	3	s
ESD, static cling model	±2	kV

Stresses beyond those listed under Absolute Maximum Ratings may cause permanent damage to the chip. Exposure to absolute-maximum-rated conditions for extended periods may result in sogginess.

Electrical Characteristics

Measured at 24 °C, unless otherwise noted.

Typical values represent the mean across a fully provisioned foundry cluster.

Symbol	Parameter	Min	Typ	Max	Unit
VSALT	Sodium supply density	0.18	0.20	0.22	mg
ICRUNCH	Sustained crunch rate	2.1	2.8	3.4	GC/s
tSNAP	Fracture response window	0.1	0.2	0.3	ms
fCRUNCH	Flavor throughput	380	420	460	TFLOPS
RTHERM	Thermal resistance, chip to plate	—	4.7	6.1	°C/W

Thermal Characteristics

Recommended reflow profile.

Deviation from this profile is the leading cause of field-reported sogginess.

Stage	Target °C	Duration s	Note
Preheat	140	45	Moisture extraction
Ramp	165	20	3 °C/s maximum
Thermal soak	180	90	Golden-ratio color hold
Salt deposition	120	15	Atomic layer, ±0.2 mg
Cooldown	24	180	Ambient, no forced air

Scientific instruments measuring crunch force and salt density of potato chips — Fig. 1 — Crunch-force instrumentation during post-reflow verification.

Engineers in cleanroom suits inspecting a potato chip under an industrial microscope — Fig. 2 — Optical inspection of a Rev D die at 40×.

Mechanical Dimensions

Package outline.

Dimensions apply to the finished device after cooldown. Curvature is nominal and varies by tuber.

Dimension	Nominal	Tolerance	Unit
Diameter	62.0	±3.0	mm
Thickness	2.0	±0.4	mm
Curvature radius	41.0	±9.0	mm
Mass	1.9	±0.2	g
Surface roughness	0.8	±0.3	mm Ra

Ordering Information

Available configurations.

Minimum order quantities apply per reel, tube or tray. Contact your distributor for volume pricing.

Ordering code	Flavor	Packaging	MOQ	Status
CH-2MM-CLASSIC-R4-TRAY	Classic Salted	Anti-static tray	47	Production
CH-2MM-SALTVIN-R4-TUBE	Salt & Vinegar	Tube	120	Preview
CH-2MM-CRUNCH-R5-REEL	Extra Crunch	Tape & reel	1,000	Sampling

Revision History

Document revisions.

This datasheet supersedes all previous revisions.

Revision	Date	Change
Rev A	Jan 2026	Initial release.
Rev B	Mar 2026	Corrected VSALT typical from 0.4 mg to 0.2 mg.
Rev C	May 2026	Added Salt & Vinegar ordering code.
Rev D	Jul 2026	Clarified that NC pins are Not Crispy, not No Connect.

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