Food Thermometer PCE-IR 100 (HACCP)

Information about Food Thermometer
Temperature plays an important role in the storage and transportation of perishable foodstuffs. The digital Food Thermometer from PCE Instruments is an infrared thermometer with a fold-out penetration probe designed specifically to quickly and effectively control the surface and core temperature of food. With the help of the infrared food thermometer, the user can carry out an uncomplicated quality control of the food products and check whether the handling complies with the HACCP standard. The HACCP (Hazard Analysis and Critical Control Points) quality concept has been created to prevent hygienic risks during the production and handling of food, and it ensures the quality, safety, and shelf life of the foodstuffs.
The user-friendly food thermometer combines contact and non-contact temperature measurement in one device. In order to avoid the risk of contamination with germs and, thus, to protect the examined food, the manufacturer has equipped the food thermometer with an infrared sensor. This allows the user to carry out a non-contact measurement of the surface temperature with the help of the food thermometer. By means of a fold-out penetration probe, the food thermometer additionally registers the temperature in the core area. The infrared food thermometer is ready for use quickly and reliably determines the temperature of the food products, even a few seconds after its commissioning.
The large measuring range for determining the core temperature by using a penetration probe is between -55 and +330 degrees Celsius. During the non-contact infrared measurement, the food thermometer captures temperatures between -33 and +220 degrees Celsius, with a reaction time of less than 500 ms. On the display of the food thermometer, the results are clearly visible. The coloured LEDs below the display indicate whether the detected temperature meets the HACCP requirements. Warming-up, heat-maintenance, and cooling-down processes can be monitored due to the permanent-measurement function of the infrared food thermometer. In addition, the food thermometer allows for the display of the maximum and minimum measurement values at the touch of a button and switches from Celsius to Fahrenheit on demand. Even under difficult measuring conditions, the food thermometer ensures maximum reliability and precise measurement results.
Applications
Food business operators are obliged to maintain the cold chain and to log the temperature of the food products under these circumstances. The food thermometer from PCE Instruments is universally applicable and can be an ideal companion for food processors, service specialists, and food inspectors. In a simple and effective way, it allows the user to determine whether the food temperature is within the HACCP ranges or not. According to the HACCP guideline, compliance with a temperature range below 4 degrees Celsius and above 60 degrees Celsius is considered an important reference point in avoiding the formation and multiplication of harmful microorganisms. Temperatures between 4 °C and 60 °C can be favourable for germ growth. The food thermometer is ideal for reliable instant analysis, has versatile applications, and is easy to use. The waterproof, easy-to-wash housing allows easy hygienic cleaning. Thanks to its user-friendly handling, the food thermometer is ideal for determining the temperature of the foodstuffs within seconds. Its handy and robust design provides the possibility of using the food thermometer anytime and anywhere. Its simple operation and waterproof housing make the food thermometer an indispensable instrument during food inspection.
PCE Instruments also offers the supplementary ISO Calibration Certificate CAL-IR100 for temperature measuring instruments. An additional laboratory calibration and ISO certification can, however, be regularly carried out by PCE Instruments at any time or upon request. Calibration certificates are issued specifically for customers; annual recalibration can also be performed via PCE Instruments.
Characteristics
- non-contact and contact temperature measurement combined in a single instrument
- large measuring range
- suitable for use in the food industry in compliance with HACCP
- emissivity adjustable (pre-set for food)
- short response time
- measured value hold function (min./max.)
- continuous measurement function
- ISO calibration (traceable to DAkkS) possible (the thermometers are delivered calibrated /
  additional laboratory calibration and ISO certification can be carried out on request)
- waterproof, as a result – easy hygienic cleaning (washable housing)
Measurement Functions
The infrared food thermometer combines non-contact surface measurement (scan) and core temperature measurement in one measuring device. This provides the first quick overview of the temperature situation, as well as a reduction of the infrared measurement due to the values received from the integrated penetration probe (sample). Particularly noteworthy is the built-in continuous-measurement function. Temperature-time sequences can thus be monitored, e.g. warming-up, hot-maintaining, and cooling processes.
Quick indication
The HACCP rules are established and ensure constant product quality under consideration and avoidance of hygienic risks. The manufacturers practically cannot afford to bring products that have not been produced / monitored according to these rules to the market. It is important to control the temperature and to observe temperature-time relationships, which ensure that the products are never exposed to hygienic risks at any time. This is particularly interesting when considering the ever-longer transportation distances for raw materials and finished products. The keyword here is the cold chain. But also, the reduction in the use of preservatives for extending shelf life requires alternative methods. Often, these are temperature treatments such as cooling or heating. During the infrared temperature measurement with the PCE-IR100 infrared food thermometer, the built-in measuring spot illumination shows exactly the area on the surface of the measurement object detected by the thermometer. Thus, erroneous measurements are reliably excluded.