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.