Infrared thermometers are the most cost-efficient way of measuring temperature in the food industry. Readings are instant, saving hours of operator time each week. Furthermore, packaging and food is kept intact as the readings are taken.
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. Temperatures can be taken of food with a low thermal mass eg. salad leaves or sliced meats. It also allows for non-destructive measurement, reduces waste and damage to packaging and overall are quick and easy to use!