Noob Question on Mash Profiles

I am new to AG brewing and beersmith.  My equipment is a RoboBrew v3 using the equipment and mash profiles created by Brian at shortcircuitedbrewers.com.  Everything makes sense to me except one of the steps in the mash profile.  It says "Ramp up for mash out,  Heat to 168.0 F over 10 minutes"  Does this mean to heat up to 168 and hold for 10 minutes before sparging?

Any assistance is greatly appreciated.

That's what it means. It probably won't make any difference in the beer. Mostly used when fly sparging to denature the enzymes and make for easier lautering.