Infrared thermometers are also known as IR Thermometers and they are ideal for taking
surface temperature measurements. They provide rather accurate temperatures without ever having to touch the object you’re measuring the temperature of.
Food-borne bacteria land on the surface of foods first, so infrared thermometers are used to spot-check the holding temperatures of plated foods, serving areas, buffets, and warming trays.
In addition, IR Thermometers can be very useful when it’s not easy or practical to insert a probe into the item being measured. If the surface is just out of reach, a surface probe will not do the job.
Infrared thermometers are used in the following industries:
- Retail / Service Stations & Garages – Chillers & Receiving Stock
- Logistics – Cold Trucks
- Industrial – Metal
Infrared thermometers are very fast, giving a reading in a fraction of a second. Their speed and ease of use have made IR Thermometers invaluable public safety tools in the food service industry as well as a good variety of industries such as manufacturing, HVAC, and labs.
Measurements using an IR thermometer, when measuring the temperature of liquids like soups and sauces, pull a ladle full of liquid up from the bottom of the pot before taking a measurement to approximate the internal temperature more closely. Measuring the temperature of semi-solids like chicken stuffing, corn, or mashed potatoes, insert a spoon into the center of the material, pull it back to create a void, and point your infrared thermometer into the void.
When you are needing to measure the temperature of items inside a refrigerator or freezer, the unit should typically be stored inside the fridge or freezer so they are ready to start taking measurements when you need them.
If an internal temperature is needed, then IR thermometers are not a good fit.
Contact PMI to discuss your Infrared Requirements at +27 728 6099 or firstname.lastname@example.org