Highly accurate alarm and logger thermometer – With site management

Monitoring food

Risk f factor: B Bacteria Consumers may be exposed tohealth risks caused bybacteriological contamination of food. This risk becomes dangerous when a specified quantity of germs is exceeded.Bacterial growth relies ontemperature! Measurements o on n non -f frozenfood For fast and accurate measurements, the penetration probe must be inserted at least 5times, better 10 times as deep asit is thick. Measurements o on f frozen f food Use probes suitable for large pieces (e.g. screw-in frozen food probe) and insert sufficiently (min. 4 cm). In the case of flat products(e.g. pizza, fish), use probes witha thin or reinforced measurement tip.
Analyses and documentsreadings under product names using PC software (included) Wireless measurementusing radio probe Displays site andparameter. Up to 99product names can bestored in the instrument. On-site readings printoutusing Testo printer Measurements i in f freezers a andcold s storage r room sThe air temperature in freezersand cold storage rooms should be a constant -18 °C. If monitoring over longer time periods, data loggers with alarm,if limit values are exceeded, arerecommended. Fast-response probes for measuring penetration temperature are recommendedwhen dispensing food. Aminimum temperature of +65 °C to +70 °C is recommended. Non -c contact t temperaturemeasurement ( (screening t test) At greater distances, the ideal distance between measuringinstrument and the object to bemeasured is dependent on the optics of the infrared measuring instrument. Always measure the temperature of the packaging onpackaged food; in the case ofplastic industrial seal packaging, only measure at points where the packaging comes into direct contact with the product. Majormeasurement errors occur if icecrystals or shiny, reflective surfaces are measured.