Bi-metallic stemmed thermometers: The bi-metallic stemmed thermometer is the most common type of foodservice thermometer. It measures temperature through a metal stem with a sensor in the lower end. The sensing area is from the tip to a half-inch past the dimple. The temperature is read on the dial face.
When selecting this type, look for an adjustable calibration nut, easy-to-read temperature markings, and a dimple marking the end of the sensing area. These should not be left in food that is cooking in an oven or a microwave, or on a stovetop.
Bimetallic stemmed thermometers are calibrated using the ice-point method.
- Calibrate on a regular basis and after using the thermometer with very hot or very cold foods, or after dropping or jarring it.
- In a clean styrofoam cup, make an ice water slush by filling the cup halfway with ice cubes and the rest with water.
- Stick the sensing tip of the thermometer into the cup being sure not to touch the sides or bottom of the cup.
- Wait four or five minutes or until the needle is steady. If the needle does not read 32 degrees F (0 degrees C) then turn the nut under the dial until it does.
- Clean and sanitize the thermometer and its case before the next use.
Calibrate bimetallic thermometer
Temperature is a critical measurement for ensuring the safety and quality of many products. There are a variety of commercial temperature monitoring devices available.
Whether monitoring temperatures at receiving, throughout production, or final product storage and distribution, thermometer calibration is essential.
The validation, verification reassessment section of the Hazard Analysis and Critical Control Point system stated in the Code of Federal Regulations specifies that instruments used for monitoring critical control points must be calibrated.
How do you calibrate a bimetallic stemmed thermometer
- Fill a large container with ice
Add clean tap water until the container is full.
Stir the mixture well.
- Put the thermometer stem or probe into the ice water
Make sure the sensing area is underwater and not touching the sides of the container. Wait 30 seconds or until the reading stays steady.
- Adjust the thermometer so it reads 32°f (0°c)
Hold the calibration nut securely with a wrench or other tool and rotate the head of the thermometer until it reads 32°F (0°C).
How to calibrate a bimetallic thermometer?
Bimetallic thermometers are calibrated using the ice-point method. Calibrate on a regular basis and after using the thermometer with very hot or very cold foods, or after dropping or jarring it.
Periodically, all thermometers must be calibrated or adjusted to accurately measure temperature. Here’s how to do it: Check the accuracy of thermocouples and digital thermometers regularly using the ice point method described above. If the reading is incorrect, try a new battery. If that doesn’t correct the problem, have the thermometer checked.
If you ever drop a bimetallic stemmed thermometer, you need to calibrate it. If a thermometer goes through a wide variety of temperatures (from freezing temperatures to boiling temperatures), it also needs to be calibrated more frequently. Every time you invest in a new thermometer, calibrate it before use, follow the steps above.
A bimetallic thermometer uses a bimetallic spring as a temperature sensing element.
Now more than ever it’s important to learn how to calibrate a thermometer. Since we’re not all so lucky to own the world’s best and most accurate thermometer.
Regular thermometer calibration ensures that your device is operating at its highest possible level of accuracy.
A digital thermometer should always return accurate readings. Whether you use it for measuring body temperature, atmospheric temperature, or any other relevant use.
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