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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

Food Thermometers

Calibrating Instant-Read

Bi-metallic Thermometers

Adapted from a presentation prepared by

Hospitality & Tourism Management

Purdue University

bi metallic stemmed thermometers
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

bi metallic stemmed thermometers3
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

rules for using the thermometer
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

when to calibrate
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

calibrating the thermometer
Calibrating the Thermometer
  • There are two basic acceptable methods
    • Ice-Point Method
    • Boiling-Point Method

Adapted from Purdue University, Hospitality & Tourism Management

ice point calibration method
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

ice point calibration method8
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

ice point calibration method9
Ice-Point Calibration Method

Adapted from Purdue University, Hospitality & Tourism Management

boiling point calibration method
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

boiling point calibration method11
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

boiling point calibration method12
Boiling-Point Calibration Method

Adapted from Purdue University, Hospitality & Tourism Management

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