Catering & Food processing thermometers

The best HACCP thermometer is the Thermapen ONE.

• High accuracy — Accurate to ±0.3 °C (-19.9 to 119.9 °C) for food safety. Free traceable calibration certificate included.
• Instant readings — Reads in only 1 second, ideal for busy kitchens.
• Long guarantee — Protected for 5 years.
• Hygienic design — IP67 waterproof for easy cleaning. Biomaster antibacterial additive prevents bacterial growth. Hygienic button-free operation.
• Intuitive display — Auto-rotating, backlit screen for easy reading in either hand and any lighting.
• Made in Britain — Designed and made in the UK. Loved by professional chefs worldwide.

The most accurate thermometer for food production is the Therma 20.

• High system accuracy — ±0.5 °C (-24.9 to 109.9 °C) system accuracy, guaranteed for life.
• Free calibration certificate — Free traceable certificate, or add a UKAS 3-point certificate to your order.
• Test-cap compatible — Easily check the instrument’s accuracy using test caps.

• Probe thermometers — Thermometers with penetration probes for measuring the core temperature of cooked foods and chilled or hot-held items.
• Infrared thermometers — Quick, contactless measurements of surfaces such as grills and hot plates.
• Fridge/freezer thermometers — Air thermometers designed for continuous monitoring in fridges and freezers.
• Data loggers — Thermometers that measure ambient temperatures at timed intervals. Choose WiFi models for wireless transmission or USB to manually obtain your data.
• Bluetooth thermometers — Thermometers with Bluetooth technology for uploading time-stamped line checks to your device.

• Speed — Working in a busy food service environment? Choose a fast-reading probe that reads in under 3 seconds, such as the Thermapen ONE or Classic models.
• Accuracy — If accuracy is critical to your operations, choose a high-accuracy model, such as the Therma 20 thermometer, which offers a guaranteed system accuracy of ±0.5 °C for life.
• Probe type — If you only need to measure core food temperatures, a thermometer with a permanently attached food probe (such as a Thermapen or Food Check) is a good choice. If you would like to use your thermometer for multiple checks, such as between-pack delivery temperatures and air temperatures in fridges/freezers, thermometers like the Therma 20 allow you to switch probes for different applications.
• Environment — Working in a harsh food processing environment? Robust and waterproof thermometers like the Therma 20 Metal are built to withstand moisture, corrosion and impact.

Not sure what you need? Download our free HACCP plan guide to learn more about your options.

Here’s how to use a cooking thermometer to measure the internal temperature of meat and other semi-solid food items:

• Sanitise your probe using a food-safe wipe.
• Probe the thickest part of the meat, avoiding bones, fat and gristle.
• For large joints, check a few areas to ensure it’s done all over.
• Sanitise your probe again.
  

Watch our food thermometer video guide to learn how to correctly probe different items, such as thin foods, whole joints of meat, and liquids.

Calibrate your instruments and probes at least once a month, or more if they are used heavily, accuracy is critical, or you are using them in a harsh environment.

Check the accuracy using an ice bath test or other form of calibration equipment.
If the equipment is outside of its specified range, you can return it to us for recalibration at our UKAS-accredited laboratory.

Don’t forget to record your calibration processes and results for your HACCP plan.