Measuring and recording of temperature for various food items during the food processing are mandatory in line with HACCP (Hazard Analysis and Critical Control Points) requirements. During the food processing, the temperature needs to be measured using different methods. The methods used are touch methods and non-touch methods. These methods have to be utilized during various stages of food processing, pre-cooking, and cooking
Applications of a food thermometer with probe
For measurement of temperature by touch method, an IR thermometer with a probe is required. This probe (basically a temperature sensor) will be inserted into to the food item and temperature can be measured. For measurement of temperature by a non-touch method, the user will not be able to use the probe for various reasons including safety and hygiene reasons. For such methods, Infrared method has to be used. This is called IR thermometer. IR thermometer sends an Infrared ray to the subject and measures the temperature. The temperature is then displayed on the display panel of the thermometer. The infrared measurement shows the only temperature of the surface. Whereas the probe insertion can measure the temperature deep inside as long as the probe is inserted. Both the methods have its own applications and purposes.
This is in principle a food core thermometer combined with an Infrared thermometer in a single instrument.
Also, it is preferred that the measurement has to be in line with the temperature limits defined as per relevant HACCP procedures of the user. Such temperature limits are programmed in this device.
How to select a food thermometer with probe
For selecting a thermometer, the user has to mainly consider the following factors:
- Measuring range of temperature ranges with Infrared.
- Measuring range of temperature ranges with a probe.
- The accuracy of IR reading and probe reading.
- Type of ingress protection (IP rating) has to be high, at least IP 65 so that the instrument will be protected against water.
- Can you program permitted temperature ranges as per your HACCP procedures?
IR Food Thermometer model BP5F by Trotec, Germany
The thermometer model BP5F is a world class instrument meeting all your advanced HACCP standard requirements.
Technical details of BP5F thermometer
- Extremely compact device
- Washable IP 65 construction
- Conforms to DIN 10955:2004
- Probe can be retracted and locked
- LCD display
- HACCP quick indicator LED
- Timer function available
- Weight of the thermometer is 180 grams
Brief technical details of both sensors are given below:
Technical details of Infrared Thermometer
The accuracy of readings below -4°C is ± 2°C.
The accuracy of reading above -4°C is ± 1°C.
Technical details of Temperature probe
Measuring range: is from -40 °C to 200 °C ( -40°F to 392°F).
The accuracy of the reading is ± 1°C.
The accuracy of the reading above -4°C is 1°C.
This is exactly similar to other food core thermometers.
The reaction time of this thermometer is less than 500 milliseconds, which is extremely fast considering industry standards.
As per HACCP standards, the temperature limits for safe food should be between -4°C to +60°C. These limits are programmed in the IR thermometer.