Fluke Food Safety Thermometer Hot Temperature Verification Check, Field Verification of Accuracy

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Noncontact Food Safety Thermometer

Field Verification of Accuracy

0ºC

(32ºF)

ebq11.eps

Figure 8. Cold Temperature Verification Check

The noncontact (IRT) measurement should be within ±1 °C (±2 °F) of the reference probe reading (nominally 0 °C (32 °F)).

The probe temperature reading should be within ±0.5 °C (±1 °F) of the reference probe reading.

Hot Temperature Verification Check

1.Follow the same procedure as above, substituting 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 important that the surface of the water be continually stirred while making the IR measurement (Figure 9).

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Contents FoodPro Plus Limited Warranty and Limitation of Liability Table of Contents FoodPro Plus Product Statement Noncontact Food Safety ThermometerSpecifications and Features Infrared FoodPro Plus Specifications and FeaturesNoncontact Food Safety Thermometer Noncontact Infrared Mode Proper Application and OperationBefore You Start Probe Mode Mode SelectionExtended Contact Probe Countdown Timer ModeHaccp Check Countdown Timer DisplayNoncontact Temperature Measurement Applications Measuring Liquid TemperaturesMeasuring Packaged Products in Cold Storage Cases Measuring Food in Holding and Serving Areas Measuring Food at the Receiving DockCold Temperature Verification Check Field Verification of AccuracyInfrared IRT and Probe channels RTD Field Verification of Accuracy Hot Temperature Verification CheckField of View Hot Temperature Verification CheckResponse Time Operating and Ambient Temperature RangeSelecting the C Scale Setting/Changing ºC and ºF Temperature ScalesHumidity EmissivitySetting/Changing ºC and ºF Temperature Scales Cleaning InstructionsBattery Insertion and Replacement Probe ReplacementOther Operational Considerations TroubleshootingCertifications