Oakton 35625-40, Руководство пользователя

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Measuring Food at the Receiving
Dock
Use the food safety thermometer to accurately
measure perishable products at the receiving
dock. When a delivery of fresh or frozen food
arrives, check that the products, shipping
crates, and internal temperature of the delivery
truck are all at the proper storage temperatures.
Check for warm spots in products that can
result from improper stacking and blocked air-
flow.
Measuring Food in Holding and
Serving Areas
Use the noncontact thermometer to easily scan
and accurately measure surface temperature of
products held in hot or cold holding areas,
such as open-top refrigeration units, steam
tables, salad bars, fresh meat or fish displays
and warming ovens.
Use the HACCP Check feature to quickly identi-
fy unsafe temperatures within the HACCP
“Danger Zone” of 40°F to 140°F (4°C to 60°C)
by slowly scanning across the surface of food,
storage containers, the contents of deli cases,
chilled salads and desserts, holding ovens,
rotisseries, etc.
Note: If any questionable temperatures are
indicated or if temperature readings are within
±2°F (±1°C) of the HACCP “Danger Zone”
boundary, use the probe to check internal
temperatures.
Infrared (IRT) and Probe channels
(RTD)
Follow the steps below to verify the accuracy of
your food safety thermometer. The 32ºF (0ºC)
“stirred ice bath” is the recommended verifica-
tion reference point. Since it is more difficult to
measure the surface of hot water, the hot verifi-
cation should be used only as a
general accuracy check of the IRT channel.
Cold Temperature Verification Check
1. Fill a large styrofoam cup halfway to the sur-
face with ice cubes. Add cold water to just
below the rim of the cup.
2. Immerse the tip of a known calibrated probe
thermometer (reference probe) into the water
and stir the mixture with the probe for one
minute, or until the probe temperature stabi-
lizes.
3. Continue stirring the water with a straw or
swizzle stick while taking simultaneous tem-
perature measurements with the reference
probe and the IR thermometer. The unit
should be held within 3 inches of the surface
of the water
(Figure 10) . To insure meas-
urement accuracy the probe tip must be
immersed to a minimum depth of 1/2"
(12mm).
Field Verification Of Accuracy
0…C
(32…F)
Figure 10