Temperature is the most common measurand in industrial processes. This means that thermometers are installed in large numbers in corresponding systems.
Thus, models and performance spectra are oriented to the respective control tasks. From their requirements and the environmental conditions, the verification of the measuring instruments is also derived.
The calibration of temperature measuring instruments makes sense and is necessary for a variety of reasons. Firstly, the calibration of thermometers, such as thermocouples, is gaining in importance in the context of scarcity of resources and increasing the efficiency of manufacturing processes.
An increase in measurement accuracy can result, for example, not only in raw material savings, but also in fewer pollutant emissions. Secondly, the calibration of thermometers can be relevant to safety.
If measuring instruments in the chemical industry, for example, do not supply the correct values and if they result in faulty control of chemical processes, a risk of explosion may arise. The importance of calibration is also evident in everyday examples if one thinks, for example, of meters for gas and water consumption in the home or the fuel meters on service station fuel pumps.
It is therefore obvious that a regular calibration of thermocouples or resistance thermometers is necessary in order to re-confirm the confidence in the measured value or to determine any change over time.
If in doubt, the thermometer can be readjusted or replaced before the process is damaged. Calibrating temperature measuring instruments is an expense that many companies cannot or will not afford on their own. This is especially true for processes that are certified in accordance with ISO and comparable quality assurance systems. QA systems require a regular check of the measuring instruments, which must be traceable at the same time.
To this standard, the display of a measuring instrument used or a material measure is compared. This can be done in one or more stages. Thermometers are vital tools in food service. You need them to cook , cool , hold , and reheat food safely. A thermometer that is even five degrees off can lead you to sell or serve food that is not safe to eat. But you can only rely on a thermometer if you calibrate it often.
Exactly how often depends on the type of thermometer. To calibrate a thermometer, you must first test its accuracy in a substance with a known temperature.
There are two common methods for thermometer calibration in food service: the boiling point method and the freezing point method. If you often use your thermometer with hot foods, you may want to use the boiling point method when calibrating your thermometer. Remember that water boils at different temperatures depending on the altitude. To use this method, you need to know the boiling point of water in your area.
Once you know the boiling point, heat a pot of water. When it has reached a rolling boil, insert a thermometer into the water. Wait for the temperature reading to stop changing.
If the temperature reading does not match the boiling point, adjust it without taking it out of the water. This thermometer calibration procedure can be dangerous to use.
The Food Safety and Inspection Service recommends clipping the thermometer into the stem sheath. By Role. By Location.
For Business. Learn more about Business Solutions. Why Food Safety? Small Business Solutions Contact Us. Learn more about Food Safety. Guides Posters Templates Fact Sheets. How to Calibrate a Probe Thermometer Thermometers are one of the most important tools in your food business's toolbox and require proper calibration to verify the accuracy of the reading.
Follow the four steps below to properly calibrate your probe thermometer using the hot calibration method: Boil tap water and pour into a suitable container e.
Place the probe into the container. If the temperature is not correct, adjust your thermometer to the correct temperature while it is still in the water. Follow the five steps below to properly calibrate your probe thermometer using the cold calibration method: Mix equal parts of crushed iced and cold water in a container.
Stir the water and let it sit long enough for the heat to distribute evenly usually around 3 minutes. Insert the thermometer into the container, taking care not to touch the sides. If the temperature is not within that range, adjust your thermometer to the correct temperature while it is still in the water. Find Out More A few general rules of thumb when using probe thermometers are: Always clean and sanitize the thermometer before use. Use the appropriate thermometer for the type of food liquid or solid.
Insert the thermometer into the coldest part of the product. In liquid products, stir before taking the temperature reading. Do not touch the surface of the container when taking a measurement. Do not take the product temperature only in one place, particularly if the product does not have a uniform shape.
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