Professional Digital Penetration Thermometer

Professional Digital Penetration Thermometer

The digital professional insertion thermometer is perfectly suited for the precise tempering of couverture or for cooking masses. Temperatures of liquid, pasty and semi-solid masses from -50 °C to +275 °C can be measured via the stainless steel insertion needle. The temperature is indicated to an accuracy of 0.1 °C. Thus, this thermometer is suitable for liquid and viscous masses from the food and hobby sector, we particularly like to use it for tempering, measuring the temperature of vanilla cream and for bread dough.

Professional Digital Penetration Thermometer - Application

Prepare all the ingredients for your creation. This can be, for example, an ice cream base, a vanilla cream or even the liquid for a loaf of bread. If you want to melt or temper a chocolate-like mass, place it in the tempering unit or over a water bath. This way you can turn on the insertion thermometer and place or hold it in the mass. At least 1.5 centimeters of the probe should be immersed in the mass.

Give the thermometer at least 10 seconds and then read the number on the display. If the mass is heated on the stove, for example, stir it a little at a time. This will prevent burning on the bottom as well as a falsified measurement due to an irregular heat distribution. The thermometer measures twice per second, so you get a very accurate result.

If required, you can specify a temperature that must not be exceeded or fallen short of. Should this happen, an alarm sounds. Further functions and detailed operating instructions are included with the thermometer.

Finally, the insertion probe can be cleaned with running water and a little washing-up liquid. Do not hold the whole thermometer under the water, this can be easily cleaned with a damp cloth. The device is delivered including a protective cover, so it is completely waterproof. In addition, you get a belt holder, so you always have the thermometer with you when you need it just.