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35625-40
Instruction Manual
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User manual
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Digi-Sense 35625-40, 35625-42 User manual

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Multifunction Food Safety Thermometer
Scan
Monitor
Probe
Food Safety Thermometer
35625-40
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InfraredProbe
3
IR Channel -35ºC to 275ºC (-30ºF to 525ºF)Temperature Range
Food Safety Thermometer Specifications and Features
Accuracy
Assumes ambient operating temperature of 23ºC ±2º (73ºF ±4ºF)
Between 0ºC and 65ºC (32 to 150ºF): ±1ºC (±2ºF) Below 0ºC (32ºF): ±1ºC (±2ºF) ±0.1 degree/degree Above 65ºC (150ºF): ±1.5% of reading
<500ms after initial reading
Response Time
8-14 microns
Spectral response
Pre-set at 0.97
Emissivity
2:5:1 @ 90% energy, typical
Distance to Spot Size* Optical Resolution (D:S)
≈12mm to 300mm (≈0.5” to 12”)
Typical Working Range (target illumination)
12mm (0.5”)
Minimum Target Size
13mm (0.52”)
Illumination to IR Channel Offset
-40ºC to 200ºC (-40ºF to 390ºF)
Temperature Range
Accuracy
Assumes ambient operating temperature of 23ºC ±2º (73ºF ±4ºF)
Between -5ºC and 65ºC (32ºF to 150ºF): ±0.5ºC (±1ºF) Below -5ºC (23ºF): ±1ºC (±2ºF) Above 65ºC (150ºF): ±1% of reading
7-8 seconds (3 time constants)
Response Time
Diameter: 3.0mm (0.118”) Length: 90mm (3.2”)Probe Dimensions
RTD, Class A
Sensor
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Operational
Other
Within accuracy specifications of the unitRepeatability
Food Safety Thermometer Specifications and Features
Ambient Operating Range
0ºC to 50ºC (32ºF to 122ºF)
90% (±5%) RH noncondensing @ 30ºC (86ºF)
Relative Humidity
-20ºC to 60ºC (-4ºF to 140ºF)
Storage Temperature
165mm x 32mm x 50mm (6.5” x 1.25” x 2”) 150g (0.33lbs)
Weight/Dimensions (with Battery)
9V Alkaline
Power
10 hours minimum @ 23ºC (73ºF)
Battery Life (Alkaline)
High Brightness LED
Tar get Illumination light info
4 digits, 0.2ºC (0.5ºF)
Display Resolution
√Display Hold (7 seconds)
-40ºC to 200ºC (-40ºF to 390ºF)
Temperature Display
Standards
Conforms to EN 61236-1 Electromagnetic Emissions and Susceptibility, EN6101-1 General Safety, Sealing IP65 (hand washable, non-submersible)
CE
Certifications
1 yearWarranty
Nylon Carrying Pouch, QuickStart GuideAccessories
√LCD Backlit Display
*At calibration geometry of 279 mm (11”0 with a 140mm (5.5”) diameter, 0/97 emissivity blackbody. Specifications subject to change without notice
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Figure 1/Graphique 1/Figura 1
Probe Icon / Icône Sonde / Icono de Sonda
HACCP Zone Indicators / Indicateur zone HACCP / Indicadores de Zona
Cº/Fº Indicator / Affichage Cº/Fº / Indicador ºC/ºF
Low Battery Icon / Icône Etat des piles / Icono de Batería Baja
Timer Icon / Icône Minuterie / Icono de Temporizador
ON (Measure) / ON (Mesure) / ON (Medición)
Target Illumination / Eclairage de la cible Optique / Iluminación del Objetivo
Window for IR Optics / Sonde / Ventana de Óptica IR
Probe Thermometer / Pour rabattre la sonde / Sonda de Termómetro
ON
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Thank you for purchasing this food safety thermometer. We are confident that you will be pleased with the quality and performance of this product. Please take a few moments to familiarize yourself with the operation, features, and benefits of this fine product. This food safety thermometer combines two precision thermometers in one unit: a specially calibrated noncontact infrared thermometer (IRT) and a resistance thermal device (RTD) penetration probe. The noncontact mode can be used for quick scans of a surface temperature, while the probe mode is used to accurately measure internal temperatures.
Product Statement
Table of Contents
Product Statement . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Proper Application and Operation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Noncontact (Infrared) Temperature Measurement Applications . . . . . . . . . . . . 12
Field Verification of Accuracy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Setting/Changing ºC / ºF Temperature Scales . . . . . . . . . . . . . . . . . . . . . . . . 18
Battery Insertion / Replacement . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .19
Certifications . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
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Before You Start
First time users should reference “Battery Insertion Replacement” before using the unit, page 19.
Noncontact (Infrared) Mode
Pressing and holding the ON button starts the food safety thermometer in noncontact (infrared) measurement mode. The measure­ment will continue as long as the ON button is depressed, indicated by the blinking “SCAN”. When the button is released, “HOLD” appears on the display and the last measurement remains visible for 7 seconds before the display goes blank.
The unit will display the temperature of an area highlighted by the target illuminator.The maximum reading is indicated in the lower portion of the display. (Figure 2).
Note: The infrared temperature measurements are used for screening and measuring surface temperatures only. Critical internal tempera­tures must be verified by using the probe.
Mode Selection
The MODE button has two functions. Pressing the MODE button after the display has gone blank will recall the last display. Pressing the MODE button with an active display cycles through the three different operating modes: Noncontact, Probe, and Countdown Timer. (Figure 3).
Proper Application and Operation
Figure 3 IR Mode Display
IR
Mode
Probe
Mode
Timer Mode
MODE
Figure 2
Current Reading
Maximum Value
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Probe Mode
To measure the internal temperature of an object, extend the probe (see Figure 4) and press the MODE button until the Probe Icon is displayed (see Figure 5). Insert the probe at least 12mm (1/2") into the target and press the ON button to measure the core tempera­ture.
The Probe Icon on the display will blink for approximately 15 seconds as the probe comes to equilibrium with the object being measured. Three short beeps will sound to indicate the reading is complete and the temperature will be shown on the display. When the highest accuracy is required, it is advisable to repeat the measurement cycle to insure the probe has fully stabilized and reached equilibrium with the object.
Note: Remember if the display blanks the mode button will recall the last measurement.
Note: The probe tip must be sterilized before and between measurements of food samples to avoid cross contamination.
Countdown (Timer) Mode
The food safety thermometer has a built in countdown timer to conveniently monitor cook­ing, cooling, and critical exposure times, as well as Hazard Analysis Critical Control Points (HACCP*) inspection intervals. HACCP princi­ples and good food safety practices require monitoring the length of time perishable foods
1
Figure 4 Extended Contact Probe
Figure 5 Probe Mode Display
Probe Icon
HACCP Zone Indicators
2
12mm min
(1/2")
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are exposed to temperatures that may support rapid bacterial growth.
To set the countdown timer, press the MODE button until the timer icon is displayed (Figure
6). Press the SET button once to enter the set mode (“SET” on display blinks). Press the SET button a second time to clear and increment the timer value. The timer value increase ini­tially by 10 second intervals then by minutes and hours. The timer can be set for a maxi­mum of 7 hours and 59 minutes.
Once the desired timer value is set, pressing the ON button will start and stop the count­down. An alarm will sound for approximately 30 seconds when the timer reaches zero.
Note: The timer can be activated and running in the background (indicated by the flashing timer icon) during either IR or Probe measure­ments or when the display is off. Pressing any button will silence the sounding alarm.
To clear the displayed timer value, press the SET button once to enter set mode and a second time to zero the timer value.
HACCP* Check
This thermometer incorporates a “HACCP Check” feature to graphically display critical temperature zones. The icons and LED indica­tors located above the display indicate a food product is safely held at a sufficient holding temperature, or if it has fallen within the unsafe HACCP “Danger Zone” temperatures.
Figure 6 Countdown Timer Display
Timer Icon
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The HACCP Check indicators operate in both the Noncontact and Contact modes. The indi­cator light will flash during an active measure­ment and will be lit steadily during display Hold or Recall (Figure 5).
• A Green LED indicator shows a safe chilled or frozen condition below 4ºC (40ºF) or a safe holding temperature above 60ºC (140ºF).
• The Red LED indicator light is displayed when temperatures are within the HACCP “Danger Zone” of 4ºC to 60ºC (40ºF to 140ºF) where microbe growth occurs most rapidly
(Figure 7).
Note: When the temperatures within ±1°C
(±2°F) of the HACCP “Danger Zone” boundary, both the relevant Green and Red LED indicator lights will be
triggered to alert the user of the bor-
der temperature. Note: Whenever the Red LED indicator light is
lit it is necessary to evaluate the safe storage and handling rules dictated by both exposure time and temperature.
Figure 7 Zone Measurement Map
Green
Red
Green
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Measuring Liquid Temperatures
To accurately measure the temperature of liquids and semi-liquids, such as soup, chili, salad dressing, etc., stir the liquid to bring the internal temperature to the surface, while taking a measurement with the unit in noncon­tact mode. Steam, dust, smoke, etc., can pre­vent accurate measurement by interfering with the energy emitted from the target. To increase the reliability of the measurement, do not hold the unit directly over a steaming or smoking product. Instead, hold the unit back and at an angle to ensure the most accurate measurement (Figure 8).
Measuring Packaged Products in Cold Storage Cases
Ideally, the temperature of a product should be measured outside of a refrigerated environ­ment whenever possible. If it is necessary to measure the product in a refrigerated environ­ment such as a walk-in cooler, either make rapid measurements (within 1 minute or less) or allow 30 minutes for the unit to stabilize in the refrigerated environment (above 0°C / 32°F) before measuring. To measure an item within a storage case, open the door or cur­tain, and directly scan the product for uniform temperatures. The presence of warmer areas may indicate improper stocking resulting in blocked airflow in the cabinet.
Figure 8
Noncontact Temperature Measurement Applications
Figure 9
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Measuring Food at the Receiving Dock
Use the food safety thermometer to accurately measure perishable products at the receiving dock. When a delivery of fresh or frozen food arrives, check that the products, shipping crates, and internal temperature of the delivery truck are all at the proper storage tempera­tures. Check for warm spots in products that can result from improper stacking and airflow.
Measuring Food in Holding and Serving Areas
Use the noncontact thermometer to easily scan and accurately measure surface temper­ature of products held in hot or cold holding areas, such as open-top refrigeration units, steam tables, salad bars, fresh meat or fish displays and warming ovens.
Use the HACCP Check feature quickly identify if unsafe temperatures within the HACCP “Danger Zone” of 4°C to 60°C (40°F to 140°F) by slowly scanning across the surface of food, storage containers, the contents of deli cases, chilled salads and desserts, holding ovens, rotisseries, etc.
Note: If any questionable temperatures are indicated or if temperature readings are within ±1°C (±2°F) of the HACCP “Danger Zone” boundary, use the probe to check internal temperatures.
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Infrared (IRT) and Probe channels (RTD)
Follow the steps below to verify the accuracy of your food safety thermometer.The 0ºC (32ºF) “stirred ice bath” is the recommended verification reference point. Since it is more difficult to measure the surface of hot water, the hot verification should be used only as a general accuracy check of the IRT channel.
Cold Temperature Verification Check
1. Fill a large styrofoam cup halfway to the surface with ice cubes. Add cold water to just below the rim of the cup.
2. Immerse the tip of a known calibrated probe thermometer (reference probe) into the water and stir the mixture with the probe for one minute, or until the probe temperature stabilizes.
3. Continue stirring the water with a straw or swizzle stick while taking simultaneous tem­perature measurements with the reference probe and the IR thermometer. The unit should be held within 3 inches of the sur­face of the water (Figure 10).To insure measurement accuracy the probe tip must be immersed to a minimum depth of 12mm (1/2").
The noncontact (IRT) measurement should be within ±1°C (±2°F) of the reference probe reading (nominally 0°C (32°F)).
Field Verification Of Accuracy
Figure 10
0ºC
(32ºF)
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The probe temperature reading should be within ±0.5°C (±1°F) of the reference probe reading.
Hot Temperature Verification Check
1. Follow the same procedure as above, sub­stituting hot water (>140°F/60°C). Hot tap water is adequate for the procedure.
2. Repeat steps two and three from above.
Note: Due to evaporative cooling on the surface of the hot water, it is particularly important that the surface of the water be continually stirred while making the IR measurement (Figure 11).
Using this method, the noncontact (IRT) chan­nel should be considered accurately calibrated if the reading is within ±2°C (±3.5°F) of the reference probe’s reading; the unit’s probe reading should be within ±0.5°C (±1°F) of the reference probe reading.
Cautions
• Hold the noncontact thermometer outside
the rim of the cup, approximately 3 inches from the surface of the water.
• Avoid steam condensation on the unit’s lens.
If condensation forms, carefully wipe the lens or let it dry at room temperature and resume measurement.
Figure 11
60ºC
(140ºF)
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Field of View
The ideal working range of the noncontact thermometer (IRT) is between 2cm and 25cm (1 and 10 inches). The field of view is a circu­lar measurement area approximately equal to the distance from the target to the unit, divided by 2. The built in target illumination beam helps to indicate the measurement area. To ensure accurate measurements, the measure­ment target must fill or exceed the field of view. When conditions permit move in closer to the subject (Figure 12).
Operating and Ambient Temperature Range
The food safety thermometer is designed to operate in environments between 0°C–50°C (32°F–120°F). Avoid subjecting the unit to extreme or abrupt changes in ambient temperatures. Allow the unit to stabilize for a minimum of 30 minutes if exposed to rapid temperature changes. Failure to precondition the instrument to the ambient temperature may result in measurement errors. (Figure 13)
Response Time
The response time of the instrument from initial start up is approximately 1 second. The temperature display is updated at approximately 2 times per second during sustained operation.
2–25cm
(1–10")
Figure 12
Figure 13
30 Minutes
Hot to Cold and Cold to Hot
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Humidity
Noncontact thermometers (IRTs) are not intended for use in extremely humid or con­densing environments. Condensation on the lens window will impede the optical perform­ance and prevent accurate temperature meas­urements. If this occurs, allow the window to dry by evaporation or wipe with a soft cloth and resume measurements.
Emissivity
A noncontact thermometer (IRT) determines temperature by measuring the emitted energy of an object. Emissivity (E value) is the measure of an object’s ability to emit infrared energy.
This noncontact thermometer is specially cali­brated for high emissivity targets and is preset to an E value of 0.97. This setting is the most advantageous for capturing the emitted energy from water, oils, shortening, fat, vegetables, as well as frozen, partially frozen and refrigerated products in boxes and plastic containers.
Note: Shiny metal surfaces (such as polished or stainless steel) have low emissivities and reflect the energy of their surrounding, result­ing in inaccurate temperature readings. The emissivity of shiny metal surfaces can be enhanced to provide more accurate readings by covering the measurement area with mask­ing tape, flat black paint, or a coating of short­ing or oil. Blackened cooking surfaces such as griddles and cast iron pans make good targets.
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Setting/Changing ºC and ºF Temperature Scales
The food safety thermometer can display temperature in either the ºC (Celsius) or ºF (Fahrenheit) scales. The desired scale is selected at the time the battery is installed:
Selecting the ºC Scale:
When the battery is connected to the battery leads the ºC scale indicator shows on the display for approximately 15 seconds. If no press of the SET button is made, the unit will time out and default to the ºC or Celsius scale.
Selecting the ºF Scale:
If the SET button is pressed within 15 seconds of connecting the battery to the battery leads, the temperature scale display will toggle to the ºF scale indicator and the unit will now default to the ºF or Fahrenheit scale (Figure 14).
Note: The ºC/ºF temperature scale initialization process must be performed whenever battery power is interrupted or the battery is replaced.
Cleaning Instructions
This food safety thermometer is sealed to IP54 standards. The unit may be wiped down with a wet sponge or cloth using a mild water based detergent or anti-bacterial soap and rinsed under a gentle stream of cold water
(Figure 15). Note: This unit is not designed for complete
submersion or washing in automated dishwashers.
9V
Figure 14
Figure 15
NOTE!
For ºF Press SET
within 15 seconds
of connecting
battery
(Disconnect
battery to reset)
Defaults to
ºC after 15
seconds
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Probe Replacement
The modular probe of the food safety ther­mometer is replaceable. To replace probe, extend the probe partially to access the rubber caps. Carefully pry up the rubber caps using a pin, and remove the cap using a #2 Phillips screws as shown. Grasp the probe and care­fully separate the old probe from the probe base. Install the new probe in the reverse order, firmly tightening the screws and replac­ing the rubber plugs. The calibration accuracy of the unit is not affected by probe replace­ment (Figure 16).
Battery Insertion and Replacement
To install a new 9V battery, remove the rubber­ized battery compartment “plug” at the base of the unit by grasping the sides of the cover and pulling straight out, exposing the battery. Gently shake or tap the base of the unit on your palm to gain access to the battery. The 9V battery of the unit is connected to the polarized snap connector (Figure 17).
Note:
Each time the battery is installed or replaced, the temperature scale will default to the ºC or Celsius scale. To select the ºF or Fahrenheit scale see ‘Setting/Changing ºC and ºF Temperature Scales’.
Troubleshooting
Code: --- (on display) Problem: Target temperature is over or
under range Action: Select target within range specifications
Figure 16
Figure 17
9V
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Code: Battery symbol Problem: Possible low battery Action: Check and/or replace battery
Code: Blank display Problem: Possible dead battery Action: Check and/or replace battery
Other Operational Considerations
All models should be protected from the following:
• EMI (Electro Magnetic Interference) from induction heaters and microwave ovens
• Electrostatic discharge
• Should the unit become damaged, check the accuracy of the unit by performing the verifi­cation process recommended in this manual. If the unit is out of calibration, do not rely on it for critical temperature measurements.
• Heat from stovetops, pans, or other hot surfaces (don’t set it on the stove)
Certifications
CE This instrument conforms to the following
standards:
• EN 61326-1 Electromagnetic Emissions and Susceptibility
• EN 61010-1 General Safety
• IP54
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