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Meat Patty Temperature Probes (Models 50263, 50264, 50293, 50294) - Tech Instrumentation

Meat Patty Temperature Probes (Models 50263, 50264, 50293, 50294)

  • $101.97

Meat Patty Probes with 60 ° or 90 ° handle angles and 3/16" or 1/4" Insertion Depth

Cooper-Atkins Models 50263-K, 50264-K, 50293-K and 50294-K

All of these probes have a depth stop to eliminate operator guesswork in determining the proper tip insertion depth. The unique probe design prevents heat loss while taking the temperature and results in highly accurate and repeatable temperature measurements.

Our Cooper-Atkins Burger Patty Probes are the ideal solution to perfect burgers every time. Extremely fast and accurate temperature response is possible due to the unique probe tip which thermally isolates the sensor tip from the stem and depth stop of the probe. With these hamburger patty probes you'll know the exact internal temperature of your hamburger patty within seconds. Four different meat patty probe models to choose from provide either a 3/16 or 1/4" probe tip insertion depth and either a 60 or 90 degree angle for comfort of use. No more guessing if your hamburgers are properly cooked.

Maximum tip temperature is 500 degrees F. Maximum Cord temperature is 176 degrees F. Works with most type K thermocouple thermometers including all Cooper-Atkins type K thermometers. (Available in Type K only.)

Warranty 1 Year Probe Warranty
90 ° angle with 3/16" insertion depth
Temperature Range -100 °F to 500 °F
(-73 °C to 260 °C)
Max Tip Temperature 500 °F (260 °C)
Max Cable Temperature 176 °F (80 °C)
Response Time 1 second in liquid
Shaft Length 8" (203 mm) straight section, 2.6" (66 mm) angled section
Shaft Diameter .188" (4.8 mm)
Tip Diameter .043" (1 mm)
Cable Length 48" (1.2 m) extended and 12" (305 mm) retracted
Cable Material Polyurethane outer jacket