FoodPro Plus
Users Manual
contents of delicases, chilled salads and desserts, holding ovens, rotisseries, etc.
Note
If any questionable temperatures are indicated or if temperature readings are within ±1 °C (±2 °F) of the HACCP “Danger Zone” boundary, use the probe to check internal temperatures.
Field Verification of Accuracy
Infrared (IRT) and Probe channels (RTD)
Follow the steps below to verify the accuracy of your food safety thermometer. The 0 °C (32 °F) “stirred ice bath” is the recommended verification reference point. Since it is more difficult to measure the surface of hot water, the hot verification 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 surface 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 stabilizes.
3.Continue stirring the water with a straw or swizzle stick while taking simultaneous temperature measurements with the reference probe and the IR thermometer. The unit should be held within 3 inches of the surface of the water (Figure 8). To insure measurement accuracy the probe tip must be immersed to a minimum depth of 12 mm (1/2 ").
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