Welcome: Xi'an Cabin Kitchen Wares Co.,LTD
1. The Probe Thermometer must be clean and sanitized before and after each use. using a spray sanitizer or soaking the probe into a container with clean sanitizer solution. The sanitizer solution must be changed at least every shift or when become dirty.
2. The checking of various foods is described in the table below.
|
Item |
Method |
|
Meat, Poultry, Fish |
Insert the probe thermometer into the thickest part of the product (usually the center) |
|
Packaged food (refrigerated and frozen) |
Insert the probe thermometer in between two packages, being careful not to puncture them. |
|
Milk and other liquids |
Insert the stem of the probe thermometer until at least 2 inches (5 cm) are submersed. Don’t let the probe thermometer touch the sides of the container. |
|
Bulk milk or liquids |
Fold the bag over the stem of the probe thermometer. |
|
Live shellfish |
Insert the probe thermometer into the middle of the carton or case, between the shellfish. |
|
Shucked shellfish |
Insert the probe thermometer into the container until the sensing area is completely submersed. |
3. Wait for at least 2 seconds from the time the probe thermometer is inserted into the food before taking the reading.
4. When taking temperature of meat, it is a good practice to take at least two readings, which should be in different locations since product temperatures may vary across the food portion.
5. When taking the temperature of liquids, do not let the sensing area of the stem or probe touch the sides or the bottom of the container.
II. Calibration of Probe Thermometer
1. Probe Thermometer should be calibrated using either the ice –point or boiling-point method.
2. Ice-Point Method
|
Step |
Process |
Notes |
|
1 |
Fill a large glass with crushed ice. Add clean tap water until the glass is full. |
Stir the mixture well. |
|
2 |
Put the probe thermometer into the ice water so that the sensing area is completely submerged. Wait 30 seconds. |
Do not let the stem touch the bottom or sides of the glass. The probe thermometer stem must remain in the ice water. |
|
3 |
Hold the adjusting nut securely with a wrench or other tool and rotate the head of the probe thermometer until it reads 32°F (0°C). |
Press the Calibrate button on a digital thermometer to adjust the readout. |
3. Boiling-Point Method.
|
Step |
Process |
Notes |
|
1 |
Bring clean tap water to a boil in a deep pan. |
|
|
2 |
Put the probe thermometer into the boiling water so that the sensing area is completely submerged. Wait 30 seconds. |
Do not let the stem touch the bottom or sides of the pan. The probe thermometer stem must remain in the boiling water. |
|
3 |
Hold the adjusting nut securely with a wrench or other tool and rotate the head of the probe thermometer until it reads 212°F (100°C) or the appropriate boiling temperature. |
The boiling point of water is about 1°F (about 0.5°C) lower for every 550 feet (168 m) you are above sea level. Press the reset button on a digital thermometer to adjust the readout. |
4. Calibration of probe thermometer should be done:
· When it’s not read accuracy.
· When dropped on the floor.
· At least Monthly
Re-calibrate when deviation of reading is > 2°F (1°C)
Contact: Ernest
Phone: +8618192620733
Tel: +8615202989642
Email: info@cabinkitchenwares.com
Add: 10building,ChangFenYuan,Yanta District,Xi'an.
