Payment & Shipping Terms:
|Article Name:||Food Probe||Sensing Element:||R25:100KΩ ±1% R25/50:3950K ±1%|
|Probe:||Stainless Steel Probe Φ4*0.3*180||Handle:||S304 Handle Φ11*60|
|Spring:||Spring 6*0.6*30||Cable:||AWG#26 *2P PTFE 380℃|
|Jack:||2.5mm Mono Jack||Operating Temperature:||-40~+350C|
|Response Time:||8sec||Dissipation Coefficient:||2.5mW/C|
|Insulation Resistance:||100MOhm 500VDC||Withstand Voltage:||5sec 1500VAC|
BBQ FireBoard Thermometer Meat Safe Food Probe 350C Stainless Steel Cord Thermistor RTD Micro Temperature Sensor 100K
|NO||COMPONENT||MATERIAL AND SPECIFICATIONS||Q'TY|
|2-1||ELEMENT||R25:100KΩ ±1% R25/50:3950K ±1%||1 pcs|
|2-2||PROBE||Stainless Steel Probe Φ4*0.3*180||1 pcs|
|2-3||HANDLE||S304 Handle Φ11*60||1pcs|
|2-5||LEAD WIRE||AWG#26 *2P PTFE 380℃||1100mm|
|2-6||CONNECTOR||2.5mm Mono Jack|
|NO||Item||Sign||Test Conditions||Min.||Normal value||Max.||Unit|
|4-1.||Resistance at 25℃||R25||
|σ||In the air||2.5||/||mw/℃|
|4-4.||Time constant||τ||In the air||/||/||8||sec|
|4-6.||Withstand voltage||/||1500V AC||5||/||/||Sec|
Food Temperature Probe provides accurate temperature readings in meat and food, and can easily be inserted with the sharp tip.support both Thermistor and RTD probes is available.The stainless steel food probe (NTC) is ideal for accurately recording temperatures in liquid and semi-solid foods. It delivers fast results thanks to its very short response time of just 8 seconds.
Precision NTC temperature sensor
Made of stainless steel, waterproof according to IP65
Short response time of 8 seconds
Measuring range: -40 to +350 °C
IP65 Waterproof / Clean
|NO||Item||Technical requirements||Test conditions and method|
|5-1.||High temp. Test||
No change with withstand voltage,
Appearance without damage.
|5-2.||Low temp. tes||-20±5℃,1000±24 hrs|
|5-3.||Endure moisture test||Store in environment 65±2℃,90%-95%RH for 1000±24 hrs|
|5-4.||Temp. cycle test||Place the sample in -20℃ for 10 min, in 25℃ for 2 min and in 80 ℃ for 10 min.and repeat for 500 times.|
After tensile test, the sensor should be
no damage and no falling.zero power
resistance change rate should be less
than ±1% in 25℃
|Clamp wire at 50mm away from the inner edge of the connector terminal, then put 10N static tension between terminal and wire for 1min, along axial direction.after the test, check if there is any borken wire, falling off or damage and measure zero-power re.|
No technical damage. zero power
resistance change rate should be less than ±1% in 25℃
|Drop the sensor from a meter high through axial and lateral direction to cement floor, each direction for 5 times.then check the appearance and measure zero-power resistance in 25℃|
Frequency range:10-500HZ,accelerated speed:10g,frequency sweep time: both X and Y for 30 min.recover for 4 hours after test, visual inspect the appearance of the sensor and measure zero- power resistance in 25℃
Actual Product Photos
WHAT PROBE ATTACHMENTS ARE AVAILABLE?
1. FOOD PROBES These are used for taking the actual temperature of hot and cold food. The probe should be inserted into the centre of the food. Remember if probes are not cleaned before and after each use, food may become contaminated so bactericidal wipes should be used.
2. BETWEEN PACK PROBES These are used for taking the temperature of packaged foods. A special flat probe is sandwiched between two packs of food and gives an indication of the actual product temperature.
3. AIR PROBES These are used for taking the air temperature within refrigeration units. Air temperatures will vary and may not be the same as the food. Remember not to take a reading of units when doors have been opened or when on a defrost cycle.
HOW CAN I ENSURE THE PROBE THERMOMETER IS ACCURATE?
The probe thermometer should be calibrated on a regular basis. This can be done inserting the probe into boiling water and checking the reading is 100°C or by melting crushed ice and checking it is reading 0°C. On an annual basis it should be professionally checked and calibrated, This may be carried out by the manufacturer or supplier.
Temperature and Time Requirements for Foods
Safe Food is Good Business
Temperature and time are the most important factors for controlling growth of disease-causing bacteria in food. This fact sheet will help foodworkers use time and temperature to ensure safe food and reduce the risk of foodborne illness
Always use an accurate food thermometer to make sure foods are cooked to and held at these safe temperatures.
Internal Temperature and Time
165°F for 15 seconds
Chopped or ground meat, fish, and commercially raised game
155°F for 15 seconds
145°F for 15 seconds
The Cooking Beef and Corned Beef Roasts fact sheet summarizes cooking requirements based on oven type and weight of roast.