Introduction
Food Thermometers offer precise and accurate measurements of food temperature across various food processing industries. Their durable probe allows safe and efficient temperature monitoring. These thermometers offer a fast response time for quick and reliable food inspections. They feature a digital screen and support easy switching between Celsius and Fahrenheit. thermometers are ideal for use in kitchens, restaurants, bakeries, food processing units, food storage facilities, and laboratories.
Food Thermometer T-S210FTM
Food Thermometer operates within a temperature range of -50 to 200 °C, ensuring precise food temperature monitoring. It features a 127mm probe for accurate and reliable measurements. It ...
Food Thermometer T-S211FTM
Food Thermometer operates within a temperature range of 50 °C to 300 °C for precise measurement of food temperatures. It allows switching between temperature units for compatibility wit...
Standards
IEC 60751:2008-Industrial platinum resistance thermometers and platinum temperature sensors
Complies with the above standards, but is not limited to them.
Features
1. Rechargeable battery supports on-site work.
2. Accredited calibration certificates are available.
3. Data logging and export support commissioning records.
4. Multiple inputs or insert sleeves suit many sensors.
5. Precise measurement or dry-block source gives traceable results.
FAQ
What is the Food Thermometer mainly used for?
The Food Thermometer is used to measure, log or calibrate temperature and related sensors. It supports process maintenance, laboratories, cold-chain checks, HVAC and field commissioning.
Which standards and regulations apply to the Food Thermometer?
The instrument is designed with reference to applicable IEC, ISO and GB/T temperature-measurement and calibration standards and IEC 61010 electrical safety. Calibration should be traceable to reference standards. Compliance documentation can be provided on request.
How long is the warranty period?
A 12-month warranty applies to the complete equipment against defects in materials and workmanship. It excludes consumables, wearing components and accidental or misuse damage. Our service team handles claims against the serial number, and longer cover can be arranged.
Will staff need special training?
The controls are designed for regular laboratory use, so most users become confident after a brief introduction. The manual walks through each step, and common settings can be saved for repeat work. Online or on-site training is available if the site requires it.
What is the typical lead time for order delivery?
Standard models require 7-30 working days. In-stock units can ship within 3-7 working days. Custom configurations or large built-to-order systems may require additional time, and we confirm the exact schedule before order confirmation.
How often should the Food Thermometer be calibrated?
Regular calibration keeps measurements within the stated accuracy; an annual check is typical, with shorter intervals for heavy or regulated use. Reference standards and procedures are described in the manual. We can quote calibration with certificates.
Where do we get replacement parts?
The instrument uses standard, widely available consumables rather than special locked items. Replacement parts, accessories and consumables can be ordered from us against the model number. We keep common service parts in stock for prompt supply.
Can the Food Thermometer be customised?
A range of options is available to match the application, such as alternative settings, fittings, data outputs or power supply. We confirm each option and its effect on price and schedule up front. Larger custom builds can be discussed.
Is installation and commissioning included?
Benchtop and standard units typically require only placement and connection before use, while larger systems may need professional commissioning. We confirm the installation requirements at order stage. On-site service and training can be provided if needed.
What maintenance and safety points matter?
Do not exceed sensor ranges, use damaged probes or take readings before stabilisation. Match the probe to the surface or medium. Follow the operating instructions.
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