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Food Thermometers. Calibrating Instant-Read Bi-metallic Thermometers Adapted from a presentation prepared by Hospitality & Tourism Management Purdue University. Bi-metallic Stemmed Thermometers. The most common and versatile type

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Food thermometers l.jpg

Food Thermometers

Calibrating Instant-Read

Bi-metallic Thermometers

Adapted from a presentation prepared by

Hospitality & Tourism Management

Purdue University


Bi metallic stemmed thermometers l.jpg
Bi-metallic Stemmed Thermometers

  • The most common and versatile type

  • Measures temperature through a metal probe with a sensor at the end

  • Usually measure from 0°F to 220°F

    • 50F to 550F NOT practical

  • Must be capable of re-calibration

    • Must have an adjustable nut

Adapted from Purdue University, Hospitality & Tourism Management


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Bi-metallic Stemmed Thermometers

  • When selecting this type of thermometer, it should have:

    • An adjustable calibration nut

    • Easy to read numbered temperature markings

    • A dimple to mark the end of the sensing area

    • Accuracy to within ± 2°F (± 1°C)

Adapted from Purdue University, Hospitality & Tourism Management


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Rules For Using the Thermometer

  • Keep the thermometer and its case clean

    • Wash, rinse, sanitize & air dry after every use

  • When measuring an item,

    • insert probe through the thickest part of the item

    • insert deep enough to pass the dimple or sensing area of the thermometer

  • Calibrate regularly to insure its accuracy

Adapted from Purdue University, Hospitality & Tourism Management


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When to Calibrate --

  • After dropping the thermometer

  • If shocked by extreme temperature change

  • Periodically, depending on frequency of use.

Adapted from Purdue University, Hospitality & Tourism Management


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Calibrating the Thermometer

  • There are two basic acceptable methods

    • Ice-Point Method

    • Boiling-Point Method

Adapted from Purdue University, Hospitality & Tourism Management


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Ice-Point Calibration Method

  • Fill a large glass with crushed ice

  • Add tap water to fill glass, stir well

  • Place stem into the ice water

    • sensing area must be completely submerged and not touching the glass

  • Wait at least 30 seconds

    • until the indicator stops moving

Adapted from Purdue University, Hospitality & Tourism Management


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Ice-Point Calibration Method

  • With the thermometer stem still in the water

    • Hold calibration nut secure with pliers/wrenche

  • Carefully rotate thermometer head

    • Until the pointer reads 32°F

      __________________

      (The plastic case that comes with some models has a “hex-hole” built-in - to use instead of a pliers or wrench.)

Adapted from Purdue University, Hospitality & Tourism Management


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Ice-Point Calibration Method

Adapted from Purdue University, Hospitality & Tourism Management


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Boiling-Point Calibration Method

  • Bring clean water to a boil in a deep pan

  • Place the thermometer stem into the boiling water

    • sensing area must be completely submerged and not touching the glass

  • Wait at least 30 seconds

    • until the indicator stops moving

  • NOTE: only use for thermometers that start reading above 32°F

Adapted from Purdue University, Hospitality & Tourism Management


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Boiling-Point Calibration Method

  • With the thermometer stem still in the water

    • Hold calibration nut secure

  • Carefully rotate thermometer head

    • Until the pointer reads 32°F

    • the thermometer head so that the pointer reads 212°F

      __________________

      (The plastic case that comes with some models has a “hex-hole” built-in - to use instead of a pliers or wrench.)

Adapted from Purdue University, Hospitality & Tourism Management


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Boiling-Point Calibration Method

Adapted from Purdue University, Hospitality & Tourism Management


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