Measuring Equipments

Food Thermometers come in several types and style, and vary in level of technology and price.

Single-Use Temperature Indicators
One of the most recent developments in the retail food market is the emergence of disposable temperature indicators.

Speed
This Temperature Indicator takes roughly 5 - 10 seconds to register the correct temperature.

Placement
Approx. 1/2" deep in the food, follow manufacturer's instruction.

Usage Consideration

• Designed to be used only once

• Designed for specific temperature ranges , example 160 - 170 ^OF.

• Should only be used with food for which they are intended.

• Temperature-sensitive material changes color when the desired temperature is reached.

Liquid-filled Thermometers
Also called "spirit-filled" or "liquid in glass" thermometers, these thermometers are the oldest kind of food thermometer used in home kitchens. They have either metal or glass stems. As the internal temperature of the food increases, the colored liquid inside the stem expands and rises to indicate the temperature on a scale.

Speed
It takes roughly 1-2 minutes to indicate the temperature on the scale.

Placement
At least 2" deep in the thickest part of the food .

Usage Consideration

• Used in roasts, casseroles, and soup.

• cannot measure thin foods.

• Can remain in food while it's cooking

• Possible breakage of glass stem while in food.

• Heat conduction of metal stem can cause false high reading.

• Some models can be calibrated; check manufacturer's instructions.

Pop-Up Timer

Commonly used in turkeys and roasting chickens since 1965.

The "pop-up" temperature device is constructed from a food approved nylon. The inside contains a stainless steel spring and firing material until it melts, releasing the stem, which is then "popped up" by means of the spring.

This indicates that the food has reached the final temperature for safety and doneness.

Candy/Jelly/Deep Fry Thermometers

These thermometers will measure temperatures ranging from 100 to 400 ^OF.

They are used to measure the extra-high temperatures required of candy and jelly making, as well as frying with hot oil.

 

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