Daily core temperature checks in professional kitchens, bakeries and butcher shops need a probe that feels secure in the hand and stands up to repeated cleaning. This insertion probe supports HACCP-oriented monitoring in meat and fish products, baked goods, and cooling or cooking processes.
The cold formed V4A stainless steel tip is food-safe, corrosion-resistant and resistant to aggressive cleaning agents. With Ø 3 mm or Ø 4 mm probe tubes and lengths of 100 mm, 150 mm or 200 mm, the family offers a robust balance between response speed and mechanical strength.
The large PTFE handle gives stable handling during routine checks, while the PTFE cable and stainless steel kink protection support use in demanding food environments. Type K, Pt100 and Pt1000 sensor versions cover -50 … +250°C or -200 … +250°C, with IP65 water protection and optional ISO/IEC 17025 or ISO 9001 calibration with a suitable display device.
The handle and cable use Teflon (PTFE), rated up to 250°C, with stainless steel kink protection at the handle.
Versions are available with miniature flat-pin plug, BNC plug, M12 connector or loose ends with wire end ferrules.
The probe reaches T90 in less than 2 s in water at 0.4 m/s and approximately 40 s in air at 2 m/s.