How to choose the right thermometer for food

To manage the time and temperature of food it is necessary to monitor and control it. The thermometer could be the most important tool you have to protect your food.

 

How to choose the correct thermometer?

 

There are many types of thermometers that are used in an establishment. Each has a specific purpose. Some thermometers are used to measure the temperature of refrigerated or frozen storage areas. Others measure the temperature of equipment, such as oven cabinets for displaying hot foods and industrial machines for washing utensils.

 

Perhaps the most important thermometers are those that measure the temperature of food. The most common types used in establishments are: bimetallic stick thermometer, thermocouple, and thermometer. The infrared thermometer is becoming increasingly popular.

 

Bimetallic Stick Thermometer: The most common type of thermometer used in the food restaurant industry is the bimetallic stick thermometer. This type of thermometer measures temperature using a metal probe that has a sensor on the end. Rod thermometers usually have graduations to measure temperatures from -18ºC to 104ºC (0ºF to 220ºF). This makes them most useful for measuring the temperatures of all objects, from shipments arriving at the store to the internal temperature of food.

 

: They measure temperatures using a metal probe or sensitive zone and display the results digitally. There are a wide Thermocouple and Thermostat variety of styles and sizes. Basic types of probes include immersion, surface, penetration, and air. The immersion probes are designed to measure the temperatures of liquids such as soups, sauces or frying oil. Surface probes measure cooking equipment temperatures with flat surfaces, such as grill plates. Penetration probes are used to measure the internal temperature of food. Air probes measure the temperature inside refrigerators or ovens.

 

Infrared Thermometer (Laser): Uses infrared technology to produce accurate readings of food and equipment surface temperatures. These thermometers should not be used to measure the internal temperature of food. They are designed to measure the temperature of surfaces.

 

All thermometers should be washed, rinsed, sanitized, and air dried before and after each use to prevent cross contamination.

 

The thermometers Cooper Atkins , available Laboratory Gastronomic , will help to prevent food contamination because they have lines of exclusive thermometers to measure the internal Remote Reading thermometer of each food, whether liquid or solid, plus proper cooking of them.