Refrigerator and Freezer Thermometers

Refrigerator and Freezer Thermometers
Refrigerator and Freezer
Thermometers
Refrigerator / Freezer Thermometers
25HP-01
330-0
335-01
336-01
535-01
Temperature
Range:
-20° to 80°F
-29° to 27°C
-40° to 120°F
-40° to 50°C
-40° to 80°F
-40° to 25°C
-40° to 100°F
-40° to 40°C
-20° to 120°F
-30° to 50°C
Accuracy:
±2°F / ±1°C
±2°F / ±1°C
±2°F / ±1°C
±2°F / ±1°C
±5°F / ±2°C
Stainless
Steel
Food Grade
Plastic
Stainless
Steel
Food Grade
Plastic
Plastic
2.375” x 1.5” x 3”
60 x 38 x 76 mm
.625” x .25” x 4”
16 x 6.4 x 102 mm
4.75”x .875”x 1.125”
120.6 x 22 x 29 mm
6” x 1”
152.4 x 25.4 mm
2”
50.8 mm
Glass
-
Crystal Clear
Polycarbonate
-
Plastic
1.5 oz / 43 g
.25 oz / 7 g
1 oz / 28 g
2 oz / 57 g
.5 oz / 14 g
Housing
Material:
Dimensions:
Lens Material:
Weight:
Regulatory
Listings:
Warranty:
1 Year
1 Year
1 Year
1 Year
1 Year
Use the cooler thermometer’s
magnetic back or self adhesive tabs for
mounting to the underside of
refrigerated glass cases.
335
Refrigerator / Freezer Thermometer
ColdStik™ Product
Simulator
The ColdStik™ doesn’t just
measure the air, it is a food product
simulator. It takes on the food
product temperature in changing
ambient conditions of any
refrigerator, freezer, walk-in or
delivery truck. It helps operators
to conserve energy, when the
refrigeration temperature is
adjusted for the actual product
temperature food loss and
energy expenses are reduced.
535
2” Cooler Thermometer
25HP
Refrigerator / Freezer Thermometer
336-01
ColdStik™ Product Simulator
Refrigerator / Freezer Thermometers
-
Additional Available Materials
Table of Contents
Probe Index & Cable
Information . . . . . . . . . . . . . . . . . . 2
Standard Needle Probes . . . . . . 3
Heavy Duty Needle Probes . . . 4
High Temperature
Needle Probes . . . . . . . . . . . . . . . 4
Fine Tip Needle Probes . . . . . . . 5
Vat Probes . . . . . . . . . . . . . . . . . 5-6
Air Probes . . . . . . . . . . . . . . . . . 6-7
Surface Probes . . . . . . . . . . . . . 7-9
Miscellaneous Probes . . . . . . 9-10
Replacement Probes for 350
Series Thermocouple
Wrap&Stow Instruments . . . . . 10
Replacement Probes for
330/340 Thermocouple
Wrap&Stow Instruments . . . . . 11
Connectors and
Extension Cables . . . . . . . . . . . . . 11
Probe Wipes . . . . . . . . . . . . . . . . . 12
67-848
67-1040
67-800
Industrial Catalog
Healthcare Catalog
Thermocouple Probe Catalog
PROT ECT I N G FOOD T H ROU GH T H E PROCESS
Temperature and time in a food safety system are the two most
important components in preventing foodborne illness. Proper
cooking, storing, holding and monitoring of temperatures is
vital in preventing bacterial growth in foods.
Cooper-Atkins Corporation provides a full line of professional
temperature instruments and products, to assist in serving safe
food.
Many of our thermometer dials incorporate HACCP guidelines
and temperature ranges as a quick-reference.
25HP
Refrigerator/Freezer
Thermometer
with HACCP Dial
1246-02
Mechanical
Pocket Test
Thermometer
with HACCP Dial
I DEN T I FY I N G CRI T I CA L CON T ROL POI N T S
Receiving
Stor ing
Reheating
Cooling
Prepar ing
Cooking
Ser ving
Holding
HACCP Guidelines
1. Identify potentially hazardous foods in recipes and describe
preventive measures.
2. Specify all the critical control points in the process and
establish a ow chart.
3. Establish standards that must be met at each critical
control point.
4. Monitor critical control points and determine whether
criteria is being met.
5. Establish corrective actions to eliminate the hazard
immediately.
6. Set up an effective record-keeping process that documents
the HACCP system.
7. Establish procedures for veri cation that the HACCP
system is working correctly.
It is important that all test thermometers are
sanitized, before and after each use, to prevent
cross-contamination. Probe Wipes clean and
sanitize thermometer probes quickly.
9152
Probe Wipes
All potentially hazardous foods should be prepared so that they
spend less than 4 hours in the bacterial temperature danger zone.
Final cooking temperatures, 41° to 135°F (5° to 57°C), should
never be guessed by visual assessment or touching; always test
with a thermometer.
For accur ate temper ature readings, test temperature in
geometric center (which is usually the thickest part) of the
food product.
Thawing... The rst step in the preparation of frozen foods.
Acceptable methods:
• Holding under potable running water at or below
336-01
70°F (21.1°C) for no more than 2 hours.
ColdStik
• Microwaving (only if food is immediately
transferred to a cooking facility.)
Holding... Hot foods should be held at 135°F (57°C) or above.
Cold foods should be held at 41°F (5°C) or below. Always use
thermometers to check the food temperature. Relying on the
thermostat of warming or holding equipment is not enough.
Temperatures should be checked at 2-hour intervals with a
thermocouple or stem test thermometer.
Cooling... Internal food temperatures must
be brought below 41°F (5°C) within 4 hours.
The Coolit-Rite™ TTM41, it’s perfect for
monitoring food cooling practices to ensure
HACCP compliance.
TTM41
Acceptable Equipment Temper atures:
Coolit-Rite
Cooling Validator
Refrigerator: 38°F (3°C) or lower
Freezer:
0°F (-17.7°C) or lower
Dry Storage: 70°F (21°C) or lower with low humidity/
adequate ventilation
Dish Washing Rinse Temp: 180°F (82.2°C)
Check your local regulations on all required temperatures, as they
may vary.
Cold Stor age Shelf L ife
Fresh Beef
Fresh Veal, Lamb
Fresh Pork
Ground Beef, Veal, Lamb
Ground Pork
Variety Meats
Chicken, Turkey, Duck
Fillets Fish (lean)
Fillets Fish (fat)
Shell sh
Vegetables
Eggs
Milk
Refrigerator
3 to 6 days
3 to 4 days
1 to 2 days
1 to 2 days
1 to 2 days
1 to 2 days
1 to 2 days
1 to 2 days
1 to 2 days
1 to 2 days
4 to 5 days
7 days
Freezer
6 to 12 months
6 to 9 months
3 to 6 months
3 to 4 months
1 to 3 months
3 to 4 months
6 months
4 months
3 months
2 to 4 months
8 to 10 months
67-909
Accurate for Life Brochure
CH OOSI N G T H E A PPROPRI AT E T H ERM OM ET ER
If you prefer faster temperature readings and a broader range than
a mechanical bi-metal stem thermometer, the
DFP450W Digital Pocket Test is right for you! It is
more dependable than a bi-metal. With settings
stored in a non-volatile memory chip, eld adjusting
of calibration settings has become a thing of the past.
And no risk of introducing error into the instrument.
Accur ate for L ife - guaranteed.
DFP450W
Digital Pocket
Test
If you have been using a digital pocket
test, but are looking for more versatility,
thermocouple instruments are favored
due to their capability for a wider range
of temperatures and quick response. The
32311 EconoTemp™ Thermocouple
Instrument with DuraNeedle Probe
(93230-K) is the perfect entry level
instrument.
The AquaTuff™ 350 Series
Thermocouple Instruments
also support
interchangeable probes
for a wide variety
of applications,
and they are IPX7
94003-K
waterproof rated.
AquaTuff Kit
PROFESSI ON A L FOODSERV I CE K I T CH EN PRODU CT S
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
2237
50208-K
35200-K
3270
TC6
TS100
9152
TFS4
FT24
93230-K
Espresso / Milk Frothing Thermometer
Fry Vat Probe
AquaTuff™ Thermocouple Instrument
Deep Fry Thermometer
24 Hr. Electronic Timer / Clock / Stopwatch
99 Minute Stopwatch / Timer w/ Lanyard
Probe Wipes - Large Tub 200 Count
Multi-Station 99 Hour Digital Timer
Single-Station 24 Hour Digital Timer
EconoTemp™ Thermocouple Instrument
with DuraNeedle Probe and Wall Bracket
11. TRH122M Mini Thermometer Hygrometer
12. 212-159
Refrigerator / Freezer Thermometer
13. 336
ColdStik™ Refrigerator / Freezer Thermometer
5
93230-K
EconoTemp
Combo Pack
330
535
335
25HP
DFP450W
DPP400W
50014-K
24HP
3210
50263-K
TTM59
1246-02
35132
6
Refrigerator / Freezer Thermometer
Reach-in Cooler Thermometer
Glass Tube Refrigerator / Freezer Thermometer
Bi-Metal Refrigerator / Freezer Thermometer
Digital Pocket Test Thermometer w/ Temp Alarm
Pen Style Digital Pocket Test Thermometer
Weighted Griddle Probe
Oven Thermometer
Grill Surface Thermometer
Patty Probe, 60°Angle 3/16” Depth
Pocket Test Plus™ Digital Thermometer
Mechanical Pocket Test, 0° - 220°F
AquaTuff ™ Wrap& Stow™ Thermocouple
Instrument with Duraneedle Probe
7
8
27. DTT361
28.
29.
30.
31.
32.
33.
34.
35.
36. 462
37. 412
38. 470
10
24
25
26
Digital Cooking Thermometer / Timer
with Temperature Alarm and Probe
Meat Thermometer
Paddle Style Deep Fry / Candy / Jelly Therm
Deep Fry / Candy / Jelly Thermometer
Long Ring Mechanical Timer
Oval Style Digital Pocket Test Thermometer
Coolit-Rite™ Monitoring Thermometer
8” Stem Test Thermometer
DualTemp2™ Infrared Thermometer
with RTD Probe
Slim-Line™ Infrared Thermometer
Gun Style Infrared Thermometer w/ Laser
Mini Infrared Thermometer
323
329
322
TM60
DT300
TTM41
2238-06
481
9
4
11
12
23
14
13
18
93970-K
AquaTuff Kit
22
TempTr ak™ by Cooper-Atkins, is a Wireless
Temperature and Humidity Monitoring System
that eliminates the time and expense of manual
HACCP data collecting.
The I ntelli-PDA™
Pocket PC based
application works in
conjunction with
TempTrak to take
any paper form and
convert it to an
electronic document.
14.
15.
16.
17.
18.
19.
20.
21.
22.
23.
24.
25.
26.
20
15
27
19
28
2
21
16
3
TempTrak
1
Intelli-PDA
with TAD
17
Distr ibuted By:
29
31
30
32
33
34
35
37
36
38
Cooper-Atkins Corporation • 33 Reeds Gap Road, Middle eld, CT 06455 U.S.A.
800-835-5011 • 860-347-2256 • Fax: 860-347-5135 • www.cooper-atkins.com • [email protected]
5 to 7 days
67-1048
67-1048
67-1048
Cooper-Atkins Kitchen Brochure
FOODSERV I CE CRI T I CA L
T EM PERAT U RE CH A RT
T OX I N S are poisons produced by bacteria that can cause food
POT EN T I A L LY H A Z A RDOU S FOODS:
borne illness. Some toxins may not be destroyed by boiling.
Some foods favor bacterial growth and require strict temperature
control. Examples of these are meat, poultry, eggs, seafood, dairy
products, cut melon, raw seed sprouts, garlic-in-oil mixtures, cooked
rice and potatoes.
REH EAT I N G:
Reheat food to a minimum temperature of
165°F / 74°C
• Food must reach temperature within 2 hours
• Never let temperature fall below 135°F / 57°C
MCS Technical Products
Building 2, Westmead Industrial Estate
Westmead Drive, Swindon SN5 7YT
[email protected]
www.mcstechproducts.co.uk
Tel. +44 (0) 1793 538308
Fax. +44 (0) 1793 522324
COOL I N G:
135°F
57°C
From Hot Temperature: Cool to 70°F /
21°C within 2 hours; and down to 41°F /
5°C or below within 4 hours (6 hours total)
• Do not cool at room temperature
• Divide food into small units or use a shallow pan
• Use an ice bath or blast chiller to hasten cooling
DPP400W
DFP450W
70°F
21°C
41°F
5°C
TTM59
Cooling
Validator
Digital Pocket
Test Thermometer
H OT H OL DI N G:
TTM41
135°F
57°C
Temperature: 135°F / 57°C
or above
• Keep food covered
• Stir hot food frequently
• Take actual food temperature;
do not rely on a thermostat setting
• Check temperature every 2 hours
• Do not use hot holding equipment to heat food
RECEI V I N G:
• Check temperatures of food upon receipt and reject any
potentially hazardous foods out of acceptable ranges
• Put perishable foods away promptly
Refrigerated (Food) Temperature:
41°F / 5°C or below
Frozen (Food) Temperature:
0°F / -18°C or below
Infrareds
Thermometers
TC6
ST ORA GE:
TM60
DA N GER Z ON E:
Temperature: 41° to 135°F /
5° to 57°C
Potentially hazardous foods exposed
to this temperature range for more
than 4 hours are not safe to eat.
462
481
412
• Use open shelving
• Check foods in multiple locations throughout a cold storage
area; temperature may not be uniform
• Comply with storage time standards (7 days maximum
for food held at 41°F / 5°C or below)
FT24
Timers
135°F
57°C
Dry Storage: 50° to 70°F / 10° to 21°C
Refrigerator (Food) Temperature: 41°F / 5°C or below
Refrigerator (Air) Temperature: 38°F / 3°C or below
Deep Chiller (Air) Temperature: 26° to 32°F / -3° to 0°C
Freezer (Food & Air) Temperature: 0°F / -18°C or below
41°F
5°C
336
25HP
335
Refrigerator / Freezer Thermometers
1246-02
COL D H OL DI N G:
Temperature: 41°F / 5°C or below
• Keep food covered
• Take actual food temperature; do not
rely on a thermostat setting
• Check temperature every 2 hours
• 35° to 38°F / 2° to 3°C is the ideal
air temperature
Solid Product
Simulator
Storage
Thermometer
Bi-Metal
Thermometer
T H AWI N G:
212-159
• Do not thaw frozen food at room temperature
• If you thaw in a microwave, immediately begin cooking
the food afterwards
41°F
5°C
Under Running Water (Water Temperature): 70°F / 21°C or below
In the Refrigerator (Air Temperature): 38°F / 3°C or below
SINK / WATER TEMPERATURES:
52048-K
Handwashing Water: 120°F / 49°C
Sanitizing Solutions (Heat): 171°F / 77°C for 30 sec. minimum
Sanitizing Solutions (Chemical): 75° to 120°F / 24° to 49°C
Dish Machine (Warewashing) Final Rinse: 180° to 190°F
max / 82° to 88°C hot water sanitizing
FREEZ ER:
Maintain air temperature at 0°F / -18°C or below.
Some bacteria may not be killed at even
the lowest temperatures.
50012-K
50014-K
To request a copy of the Cooper-Atkins promotional items, visit our
website www.cooper-atkins.com or call our headquarters.
9152
50336-K
50208-K
Thermocouple
Probes
35100-K
Probe Wipes
35200-K
M e a s u r i n g Su c c e s s Si n c e 1 8 8 5
Cooper-Atkins Corporation • 800-835-5011 • 860-347-2256 • www.cooper-atkins.com
Cooper-Atkins Corporation
33 Reeds Gap Road, Middlefield, CT 06455 U.S.A.
800-835-5011 • 860-347-2256 • Fax: 860-347-5135
www.cooper-atkins.com • [email protected]
93230-K
Thermocouple Instruments
Check your local regulations on all required temperatures, as they may vary.
67-1119
V0111
67-911
Critical Temperature Chart
67-968-75M-0311
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