16
15
The noncontact (IRT) measurement should be
within ±2°F (±1°C) of the reference probe read-
ing (nominally 32°F (0°C)).
The probe temperature reading should be with-
in ±1°F (±0.5°C) of the reference probe read-
ing.
Hot Temperature Verification Check
1. Follow the same procedure as above, substi-
tuting hot water (>140°F/60°C). Hot tap
water is adequate for the procedure.
2. Repeat steps two and three from above.
Note:
Due to evaporative cooling on the
surface of the hot water, it is particularly impor-
tant that the surface of the water be continually
stirred while making the IR
measurement
(Figure 11)
.
Using this method, the noncontact (IRT) chan-
nel should be considered accurately calibrated
if the reading is within ±3.5°F (±2°C) of the ref-
erence probe’s reading; the unit’s probe reading
should be within ±1°F (±0.5°C) of the
reference probe reading.
Cautions
• Hold the noncontact thermometer outside the
rim of the cup, approximately 3 inches from
the surface of the water.
• Avoid steam condensation on the unit’s lens.
If condensation forms, carefully wipe the lens
or let it dry at room temperature and resume
measurement.
Field of View
The ideal working range of the noncontact ther-
mometer (IRT) is between 1 and 10 inches
(2cm and 25cm). The field of view is a circular
measurement area approximately equal to the
distance from the target to the unit, divided by
2. The built in target illumination beam helps
to indicate the measurement area. To ensure
accurate measurements, the measurement tar-
get must fill or exceed the field of view. When
conditions permit move in closer
to the subject
(Figure 12)
.
Operating and Ambient
Temperature Range
The food safety thermometer is designed
to operate in environments between
32°F–120°F (0°C–50°C). Avoid subjecting the
unit to extreme or abrupt changes in ambient
temperatures. Allow the unit to stabilize for a
minimum of 30 minutes if exposed to rapid
temperature changes. Failure to precondition
the instrument to the ambient temperature may
result in measurement errors.
(Figure 13)
Response Time
The response time of the instrument from
initial start up is approximately 1 second.
60…C
(140…F)
Figure 11
2–
25
cm
(1
–1
0"
)
Figure 12
Hot to Cold and Cold to Hot
30 Minutes
Figure 13
