Waterproof Legionnaire's Thermometer Kit or Legionella thermometer kit with IP66/67 Therma Waterproof thermometer.
This Waterproof Legionella testing thermometer kit can be used to monitor the temperature of both standing water and the surface of pipes and tanks that form part of the water system.
The immersion probe should be placed in the water to a minimum depth of 25mm; the ribbon surface probe may be used to take the temperature of pipes and tanks, and the wire probe can be used to reach awkward places or where the other probes are not appropriate. This kit comes with a traceable certificate of calibration.
Incorrect water temperature is a key risk factor for legionella growth. Legionella bacteria multiply in water at temperatures between 20 to 45°C, particularly if a supply of nutrients is present, such as scale, rust, sludge or algae. A typical method of control is to store cold water below 20°C. Hot water should be stored above 60°C and distributed at above 50°C.
Current legislation means that if you are the employer or person in control of premises, you must organise a risk assessment. The revised Approved Code of Practice (ACOP) issued by the Government's Health and Safety Executive (HSE) significantly extends the scope of its guidance on control of legionella bacteria in water.
The code now applies to all hot and cold water systems in the workplace regardless of their capacity, i.e. the lower limit of 300 litres previously used to exclude domestic systems no longer applies. Whilst domestic systems may represent a risk, the code only applies to risk arising from a work activity.
This means that all employers who manage premises with hot/cold water systems and/or a wet cooling system have a legal responsibility to identify any risk of contamination and to prevent or control it.
Each Waterproof Legionella thermometer kit contains:
For full details on the Therma Waterproof thermometer click here!
|range:||-99.9 to 299.9°C (at 0.1°C), 300 to 1372°C (at 1°C)|
|range 0.1°C:||-99.9 to 299.9°C|
|range 1°C:||300 to 1372°C|
|resolution:||0.1 °C to 299.9°C thereafter 1°C|
|battery:||3 x 1.5 volt AAA|
|battery life:||minimum 5 years (10000 hours)|
|sensor type:||K thermocouple|
|dimensions:||32 x 71 x 141mm|
|case material:||ABS plastic with Biomaster anti-bacterial additive|
|country of manufacture:||United Kingdom|
|water/dust resistance:||IP66/67 protection|
|certification:||FREE traceable calibration certificate|
|conforms to standard:||EN 13485|
Biomaster antimicrobial technology is incorporated in the majority ETI products during the manufacturing process, reducing the risk of bacterial cross contamination. As well as being harmful to health, outbreaks of food poisoning can damage brands, and the reputation of stores, food producers and restaurants. This protection lasts for the useful lifetime of the product.
The risk of food-borne contamination is widespread, existing in restaurants, bars, hotels, supermarkets, hospitals, schools, aircraft, cruise ships and your home. Anywhere where food is made, prepared or eaten.
Biomaster treated products have been proven to reduce the growth of food borne bacteria such as E.Coli, Salmonella and Campylobacter by up to 99.99%, so by choosing an ETI product with Biomaster additive, your product is protected 24 hours a day, every day.
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Proven to quickly reduce bacteria by up to 99.99% Biomaster is an effective means of reducing the growth of MRSA, E.Coli, Salmonella Campylobacter and Legionella and over 50 other species.
Incorporated into the body material of your ETI product, Biomaster becomes an integral part of it, providing durable, lifelong protection against the threat of cross contamination.
The active ingredient in Biomaster is silver. Silver has been used in its pure form for many centuries to prevent the growth of bacteria.
Incredibly durable, long lasting and highly active, when Biomaster is added during manufacture it is dispersed throughout the product casing, will not wash off and will last for its entire lifetime. Biomaster provides antimicrobial protection without allowing bacteria to develop resistance.