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