Infrared & Probe Combination Thermometer -67° to 626°F (IRT303) HACCP Food Safe

2-in-1 waterproof IR thermometer for food safety and HACCP temperature monitoring. Features a built-in stainless steel K-type thermocouple probe that folds into the side of the instrument when not in use.

Features:

• HACCP Check mode (Hazard Analysis and Critical Control Point) features 3 visible LED icons to indicate whether the temperature is within FDA guidelines for frozen or hot foods.
• Dual purpose thermometer featuring non contact infrared for surface temperature and an attached stainless steel probe for internal temperature
• Min/Max memory
• Lock mode for continuous readings of up to 30 minutes for infrared temperatures and 4 minutes for internal readings
• Dual LCD display
• °C or °F selectable
• Auto power off
• Low battery indication
• IP65 waterproof rating
• Grounded thermocouple

Specifications:

• Distance to spot ration: 2.5:1
• Infrared temperature range: -67°F to 482°F (-55 to 250°C)
• Infrared temperature resolution: 0.5°F (0.2°C)
• Infrared temperature accuracy: ±1.8°F from 32° to 150°F, ±1.5% of reading thereafter
• Contact temperature range: -67°F to 626°F (-55 to 330°C)
• Contact temperature resolution: 0.5°F
• Contact temperature accuracy: ±
  • Below 23°F: ±1.8°F
  • 23°F to150°F: ±0.8°F
  • Above 150°F: ±1% of reading
• Emissivity: factory preset to 0.95
• Dimensions: .87" x 1.5" x 7.48"
• Operating temperature range: 32° to 122°F (0° to 50°C)
• Power: (2) AA batteries (included)
• Battery life: approximately 40 hours continuous operation for IR (100 hours for probe)
• Response time (90%): 1 second
• Weight with battery: 3.15 oz.
• Update frequency: 1.4Hz
• Wave length response: 8 to 14µ
• Dimensions: 0.87" x 1.5" x 7.5"
• Stainless Steel Probe length: 4.5"

Supplied With:

• (2) AAA 1.5 v batteries
• Manual

Download Users manual (PDF format)

Hazard Analysis and Critical Control Point (HACCP) is a detailed procedure of food safety implemented by evaluation and control of chemical, microbiological, physical hazards during the whole processes of a food preparation and production from raw material handling to manufacturing and dispatch and distribution.

This systematic strategy is mainly on the basis of prevention and detection of potential food safety hazards rather than finished product audit.
The Critical Control Points (CCPs) are basically carried out to decrease / eliminate the risk of the identified hazards.

HACCP system is compulsory for the production of Juice and seafood regulated by the Food and Drug Administration (FDA) and also Meat production regulated by United States Department of Agriculture (USDA). For other ranges of food production it is currently optional to perform HACCP program.