it's all about temperature...
ETI has launched the new Thermapen One digital food thermometer. In development for the past five-years, the Thermapen One achieves temperature readings in less than a second for any catering facility and kitchen professional. The Thermapen One is the fifth model of its kind from …
Infrared thermometers are ideal for taking surface temperature measurements ONLY from a distance. They provide relatively accurate temperatures without ever having to touch the object you’re measuring. This is useful when a surface is just out of reach and a surface probe will not do …
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 …
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 …
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, …