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
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.
For selecting a thermometer, the user has to mainly consider the following factors:
The thermometer model BP5F is a world class instrument meeting all your advanced HACCP standard requirements.
Major features:
Brief technical details of both sensors are given below:
Measuring range is from -40 °C to 280 °C ( -40°F to 536°F).
The accuracy of readings below -4°C is ± 2°C.
The accuracy of reading above -4°C is ± 1°C.
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.
These are also generally known as contact and IR thermometer indicating that both contact measurement and IR measurement functions are available in the meter.
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.