Monitoring for Regulatory Compliance & Product Safety
Temperature - Humidity - Moisture - pH
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Welcome to Rototherm

Solutions

At Rototherm, we stock a wide variety of temperature monitoring equipment, ideal for the Retail sector.

Measuring the core temperature of cooked product requires a thermometer or a data logger with a probe of sufficient length to reach the core (centre) of the product.

Food Storage

Food Safety/HACCP guidelines specify required temperature ranges for the storage of

  • Cooked
  • Chilled
  • Frozen Product.

These guidelines must be adhered to and temperature records must be kept to show that correct temperatures have been maintained.

Monitoring the temperature of chilled and frozen storage areas can be done by:

  • Monitoring air temperature
  • Monitoring product temperature

Air temperature is monitored using either a thermometer with an air probe, a data logger or a fully automatic temperature monitoring system.

Product Temperature is monitoredusing a Digital Thermometer with  Between Pack Probe , data logger with a probe  of sufficient length to reach the core (centre) of the product,  non-contact surface temperatures  using an infrared thermometer may be used as a  quick check prior to use of probe measurement

Hot  food temperature is monitoredusing a Digital Thermometer with a Penetration Probe , data logger with a probe  of sufficient length to reach the core (centre) of the product

Serveover air temperature is monitored using either a thermometer with an air probe , a data logger or a fully automatic temperature monitoring system.

Goods In Checks must be performed on Cooked Food, using a Digital Thermometer with  Between Pack Probe , data logger with a probe  of sufficient length to reach the core (centre) of the product,

Chilled and frozen product  is monitoredusing a Digital Thermometer with  Between Pack Probe , non-contact surface temperatures  using an infrared thermometer may be used as a  quick check prior to use of probe measurement