PCE-IR 100 FOOD INFRARED THERMOMETER

– non-contact and contact temperature measurement combined in a single instrument
– large measuring range
– suitable for use in the food industry in compliance with HACCP
– emissivity adjustable (pre-set for food)
– short response time
– measured value hold-function (min./max.)
– continuous measurement function
– ISO calibration (traceable to Dakks) possible (the thermometers are delivered calibrated /
additional laboratory calibration and ISO certification can be carried out on request)
– waterproof, as a result ? easy hygienic cleaning (washable housing)

The infrared food thermometer combines non-contact surface measurement (scan) and core temperature measurement in one measuring device. This provides the first, quick overview of the temperature situation as well as the reduction of the infrared measurement due to the values received from the integrated penetration probe (sample). Particularly noteworthy is the built-in continuous-measurement function. Temperature-time sequences can thus be monitored, e.g. warming-up, hot-maintaning and cooling processes.

The HACCP rules are established and ensure constant product quality under consideration and avoidance of hygienic risks. The manufactures practically cannot afford to bring the products, that have not been produced / monitored according to these rules, to the market. It is important to control the temperature and to observe temperature-time relationships, which ensure that the products are never exposed to hygienic risks at any time. This is particularly interesting if to consider the ever longer transportation distances for raw materials and finished products. A keyword here is a cold chain. But also, the reduction of the use of preservatives for the shelf life extension requires alternative methods. Often these are temperature treatments such as cooling or heating. During the infrared temperature measurement with the PCE-IR100 infrared food thermometer, the built-in measuring spot illumination shows exactly the area on the surface of the measurement object detected by the thermometer. So erroneous measurements are reliably excluded.