In the last blog post within our infrared thermometer series, we looked at how to correctly validate the accuracy of your instrument using a Thermometer Comparator. The comparator method allows devices to be validated at ambient room temperature, however we would not recommend conducting it …
The third instalment in our infrared thermometer series is about how to correctly validate the accuracy of an IR device in the field. Our first post looked at emissivity and how to get an accurate reading, while the second focused on how to clean and …
Today we have the next installment in our three part Infrared Thermometer series. We discussed the uses and limitations of using infrared thermometers; now let’s talk about correctly storing and cleaning your infrared thermometer.
How to clean your infrared thermometer
- Use a damp soft cloth or cotton swab (water only) on plastic lenses – never use soap or chemicals
- Carefully wipe the lens area first and then the body of the thermometer
- Allow the lens to dry fully before using the thermometer
- Never submerge any part of your infrared thermometer in liquid.
How to store your infrared thermometer
Infrared thermometers MUST be kept free of dirt, moisture, fog, smoke and debris. If any of these conditions are present then a different style of thermometer such as a surface temperature probe or non-infrared thermometer should be used. We recommend that you store your infrared thermometer somewhere that is between 4-50°C, protecting it from extreme temperatures.
Use care to protect your infrared thermometer from drops or shocks because this can damage the instrument casing, lens and infrared sensor, affecting the accuracy of readings. Many of our instruments have protective boots, brackets or lanyards available to purchase which will help to protect it in the environment.
Particular care should be taken to keep the infrared lens or opening clean and free of debris.
Inspect the lens on a regular basis and only clean when necessary. A clean lens is key to ensuring accuracy of readings but over cleaning may damage the lens.
Having indoor plants not only makes your home look more fresh and beautiful but they also have wonderful health benefits. Plants release oxygen, help purify the air, decrease stress levels, reduce fatigue and can even help lower noise pollution. However there is just as much …
Infrared thermometers are fantastic tools for quickly measuring surface temperatures. However they have their limitations, and knowing how to properly use an infrared thermometer is vital. Today we will be discussing emissivity and how this key factor will affect all infrared readings. Keep your eyes …
Creating a HACCP plan is a crucial part of running any business involving food, whether you’re a restaurant, catering company, nursing home, hospital or factory. HACCP stands for: Hazard Analysis Critical Control Point. It is a system that helps food business operators assess how they handle their food and implement procedures to ensure it is safe to eat.
The HACCP identifies specific hazards and measures for their control or prevention. These measures need to be explicitly clear with how they are put into place and which people are responsible for this within the business. Detailing what instruments you will use to measure these control points will help your HACCP plan greatly.
There are 7 principles of HACCP to ensure your business is being safe and correct in all aspects of food production and processing.
Hazard Analysis: Evaluate your entire process from your supplier’s delivery to final output. You will need to assess the places where chemical, biological or physical hazards can occur.
To kill the pathogens that can cause food poisoning, foods need to be cooked to a high enough temperature, and either to be kept hot until served for eating, or to be rapidly cooled and refrigerated. This is because, although thorough cooking kills most bacteria, …