Foodservice

Foodservice Thermometers

Temperature instrumentation plays a critical role in ensuring the safety and quality of food products during processing. There are several types of temperature instrumentation used in food processing.

Thermometer Types

    Thermocouples: Thermocouples are the most commonly used type of temperature sensor in food processing. They consist of two different metal wires that are joined together at one end. When a temperature difference exists between the two ends, a voltage is generated, which is proportional to the temperature difference. Thermocouples are durable, accurate, and have a wide temperature range.

    Resistance and Thermistor temperature detectors : RTDs and Thermistors are temperature sensors that are based on the principle that the electrical resistance that changes with temperature. RTDs and Thermistors are highly accurate and provide stable readings over a wide temperature range. They are commonly used in food processing applications where accuracy and stability are critical.

    Infrared thermometers: Infrared thermometers use infrared radiation to measure temperature without making contact with the food. They are useful in situations where the food is in motion or where contact measurement is not possible.  It's important to note that infrared thermometers give the temperature of surface only.  For internal temperatures you will need a thermocouple or thermistor based product.

    Data loggers: Data loggers are small, battery-powered devices that can record and store temperature readings over time. They are useful for monitoring temperature during transportation and storage of food products.

    Thermal imaging cameras: Thermal imaging cameras use infrared radiation to create an image of the temperature distribution on the surface of the food. They are useful for detecting hot spots and ensuring uniform temperature distribution during processing.

Overall, temperature instrumentation is essential in ensuring the safety and quality of food products during processing. By selecting the right type of temperature sensor and monitoring temperature accurately, food manufacturers can reduce the risk of foodborne illness and produce high-quality products.

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