14
Infrared (IRT) and Probe channels (RTD)
Follow the steps below to verify the accuracy
of your food safety thermometer. The 0ºC
(32ºF) “stirred ice bath” is the recommended
verification reference point. Since it is more
difficult to measure the surface of hot water,
the hot verification should be used only as a
general accuracy check of the IRT channel.
Cold Temperature Verification Check
1. Fill a large styrofoam cup halfway to the
surface with ice cubes. Add cold water to
just below the rim of the cup.
2. Immerse the tip of a known calibrated probe
thermometer (reference probe) into the
water and stir the mixture with the probe for
one minute, or until the probe temperature
stabilizes.
3. Continue stirring the water with a straw or
swizzle stick while taking simultaneous tem-
perature measurements with the reference
probe and the IR thermometer. The unit
should be held within 3 inches of the sur-
face of the water
(Figure 10)
. To insure
measurement accuracy the probe tip must
be immersed to a minimum depth of 12mm
(1/2").
The noncontact (IRT) measurement should be
within ±1°C (±2°F) of the reference probe
reading (nominally 0°C (32°F)).
Field Verification Of Accuracy
0ºC
(32ºF)
Figure 10
