Description
Unit combines non-contact, non-invasive, no-touch, infrared thermometer and a piercing stainless-steel probe thermometer
Description
Fisher Scientific™ Traceable™ Food HACCP Thermometer combines non-contact, non-invasive, no-touch, infrared thermometer and a piercing stainless-steel probe thermometer.
- Temperature range for infrared is -55 to +250°C (-67 to +482°F) and probe range is -55 to +330°C (-67 to +626°F)
- Red and green LEDs on front indicate HACCP in/out temperature conditions
- Accuracy between -5° and 65°C for infrared is ±0.6°C and for probe is ±0.5°C
- Resolution for unit is 0.2°C between -10° and 200°C, otherwise 1°
- Display shows current temperature, minimum or maxium temperature, low battery and emissivity value
- Minimum/maximum memory
- 6 in. stainless-steel probe folds out of 6.5 × 1 × 1.5 in. unit to extend overall length to 12.5 in.
Reviews
There are no reviews yet.