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.
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).
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Given the ongoing debate about temperature controls and the number of solutions on the market, people will need to be familiar with the technology behind it.
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