The
California Retail FoodCode requires every food facility to have an accurate easily
readable probe thermometer suitable for measuring the temperature of food readily
available on the premises. There are several types of thermometers available for
use including:
|
Bimetallic Thermometers | | Cost
about $10. The most common foodservice thermometer in use today. They are inexpensive
but require frequent calibration (see calibration procedures below). Since the
sensor is located 2 inches or more from the tip, they are not practical for use
on thin foods like hamburger patties. | |
|
Thermister Digital Thermometers | | Slightly
more expensive than bimetallic thermometers ($10-$30) but are much faster reading.
This type of thermometer registers temperature at the tip of the probe and can
accurately measure temperatures of small and thin foods. |
|
|
Thermocouple Thermometers | | Costs
range from $100-$650. Very fast registering and accurate thermometers. Results
are displayed digitally. Most models have interchangeable probes for a variety
of uses. The more sophisticated units allow storage of temperature data which
can be downloaded onto a computer. | |
|
Infrared Thermometers | | Costs
range from $150-$400. This type of thermometer uses a laser beam to detect the
amount of radiant energy emitted by an object. Infrared thermometers are limited
in that they only measure the surface temperature of an object but can be used
to monitor display cases, salad bars and other foods. |
| How to Calibrate
a Bimetallic Thermometer The Ice
Method: Immerse the temperature probe at least two inches into a glass of
finely crushed ice. Add cold tap water to remove air pockets. Wait at least 1
minute. The gauge should read 32 degrees F. If it does not, turn the adjustment
nut on the back of the reading dial with a pair of pliers until the dial reads
32 degrees F. Wait at least 1 minute to verify correct adjustment. The
Boiling Method: Submerge the probe into boiling water. Wait until the needle
stops moving, then adjust the calibration nut until the dial reads 212 degrees
F. Since the boiling point of water decreases as altitude increases, this method
may not be as accurate as the ice method at altitudes above sea level unless the
exact boiling point temperature is known.
How
to Calibrate a Digital Thermometer The
following are links to two well known providers of thermometers and related equipment:
EHS Home
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