Perhaps the most cost-efficient way of measuring temperature in the food industry is by using an infrared thermometer. Readings are instant, saving hours of operator time each week. Furthermore, packaging and food is kept intact as one takes readings.
When used in conjunction with a conventional probe thermometer, IR thermometers help general food safety system surveillance by allowing the user to scan numerous food temperatures quickly. There is no faster way to monitor food temperature in your daily HACCP routine.
Features
Temperatures can be taken of food with a low thermal mass eg. salad leaves or sliced meats.
Allows non-destructive measurement, reduces waste and damage to packaging and food
Economic - temperature is measured instantly, saving time and money!
Quick and easy to use!