Rugged and waterproof, the Testo 108-2 (0563 1082) Waterproof Digital Food Thermometer is the top contender in the varying aspects of food preparation. The Testo 108-2 allows for spot check measurements in seconds, during transportation and storage, in large kitchens or restaurants. The Testo 108-2 allows temperature measurement to be integrated into daily work routines worry-free, due to its tough, rugged design, and simple two button operation. The Testo 108-2 is not only HACCP compliant but can be cleaned under running water, making it ideal for use in the food sector. With a sleek, compact, waterproof housing and a lockable Type T probe, the Testo 108-2 is the best-in-class choice for food service.

Applications

Monitor Food Temperature: During Storage

In the food sector, the cooling chain has to be checked and verified. Part of this is the temperature check during storage. The temperature of food has a decisive effect on the generation and reproduction of germs/bacteria on the food. It is therefore necessary to monitor the temperature continuously to ensure food safety. For storage, both mobile sampling and stationary temperature measuring instruments such as the Testo 108-2 should be used.

Monitor Food Temperature: Incoming Goods

In the food sector, the cooling chain must be checked and verified. Part of this process is the temperature check when receiving goods. The temperature of food has a significant effect on the generation of germs and bacteria on the food. It is therefore necessary to monitor the temperature continuously to ensure food safety. In incoming goods, both infrared and core temperature measuring technologies such as the Testo 108-2 Digital Thermometer can be used for this process.

Monitor the temperature of incoming goods to ensure that the temperature of supplied goods complies with regulations and that the goods can be safely accepted and used for further processing. Both the temperature between the products and the core temperature of foods can be measured. In most cases, data is entered on a form and documented for subsequent traceability. In addition to the measurement, the date, time and user should be noted. If the temperature of the supplied goods complies with regulations, these goods can be accepted and processed.