Thermometer Calibrators
A Simple Alternative to ICE Water! As part of your HACCP Program, use Tel-Tru Check-Temp Calibrators to verify the accuracy of your food service thermometers. Fast, easy to use, and accurate! The Tel-Tru Check-Temp Calibrator allows accurate verification of thermometer accuracy at the temperature point critical to the user's actual application. School Food Services are using the Check-Temp Calibrator to verify the accuracy of their dial and digital thermometers. The multi-hole Check-Temp Calibrators allow you to verify the accuracy of dial thermometers and digital probes of all sizes. They fit probes up to .250", .125", .187" and .375" diameter. Single hole Check-Temps fit probes up to .150" diameter. Custom hole diameters and custom temperature points available, please consult factory. The ICE Point and Boiling Points Methods are Difficult? A "Pain" ? Time Consuming? Order now - FAX 208-246-7582 , Phone 818-825-8167 - 
TEL-TRU CHECK-TEMP CALIBRATORS
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Check-Temp 40160M
HACCP based food safety programs require accurate record keeping to be successful. Temperature is often the parameter of interest when monitoring a critical control point (CCP). To assure that a temperature dependant process is under control a calibrated thermometer must be used to record temperatures. The majority of thermometers can be calibrated following a few basic procedures. To be considered accurate, a thermometer must be calibrated to measure within +/- 2° F (1.1° C) of the actual temperature. Actual temperature can be determined in a variety of ways including measurement with an NIST (National Institute of Standards and Technology) certified reference thermometer or simply through using an ice water solution or boiling water. Another option is the use of sophisticated, and often high cost, calibration equipment that is increasingly becoming available commercially. The simplest and cheapest way to calibrate a thermometer is through either the use of ice water or boiling water. Distilled water should always be used as dissolved solutes in tap water can significantly affect both freezing and melting points. Another important consideration is the altitude (Table 1) at which calibration is being performed. At sea level, pure water boils at 212° F but at 10,000 feet above sea level it boils at only 194° F. Barometric pressure also has an effect on boiling point but the effect is much less than that of altitude. You may visit WorldAtlas.com to determine the altitude of your city. Thermometers intended for measuring higher temperature items, such as cooked product, should be calibrated in boiling water while those used for taking lower temperatures should be calibrated in ice water. When calibrating in ice water both the water and ice should be composed of distilled water. In either case care should be taken to prevent the thermometer from contacting the container being used as this could result in erroneous temperature readings. Calibration in Ice Water Calibration in Boiling Water Thermometers that are found to be inaccurate (i.e. do not measure within +/- 2°F of the actual temperature) should either be manually adjusted or serviced by a professional. Thermometers that have a history of deviating from actual temperature measurements should be discarded and replaced. To assure accuracy, NIST certified thermometers must be re-certified annually. Thermometers that cannot be easily calibrated through direct immersion in boiling or ice water can be calibrated by comparing readings with another calibrated thermometer. Thermometers that may be calibrated in this way include smokehouse probes and room temperature thermometers. When doing this it is important that the thermometer used for the comparison has been calibrated recently. All thermometers should be calibrated regularly with those used for monitoring CCP's being calibrated either daily or weekly, depending on the volume of your operations. Any thermometer that has been subjected to abuse, such as being dropped on the floor, should be immediately recalibrated to assure accuracy. Hard to calibrate thermometers could be compared directly with NIST reference thermometers but this may be undesirable as many of these reference thermometers are glass and mercury and could present chemical and physical hazards in food production areas. Table 1 - Relationship of Altitude to Boiling Point of Pure Water Green Edge Systems, Inc., is a trusted leader in Technology Solutions for School Food Services that include HACCP wireless temperature monitoring and food safety solutions, state-of-the- Contact: Check-Temp Cold/Hot Calibrator model 40160M,
Dual cold and hot calibrator 40 and 160 degrees F setpoint. Multi hole unit fits probes up to .250", .125", .187" and .375". Includes one dial adjustment tool, cleaning brush, and probe adapter.
Lead Time: 1 to 3 weeks
Price per unit: $819
We will gladly provide a quote for any other Tel-Flu Check-Temp Calibrator. Go to http://www.teltru.com , select you requested Tel-Tru products, and ask us for a quote.
Learn more about manual thermometer calibration as appears on the University of Nebraska website:
Thermometer Calibration
To get additional information on the FreshLoc HACCP Wireless Temperature Monitoring Systems for Food Services, the PAR Tech iQuality Web Based Rugged HACCP Hand Held
mailto@tommy.orpaz@greenedgesystems.com
