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FoodPro Plus
Noncontact Food Safety Thermometer
Users Manual
®
June 2005, Rev. 1, 12/05
© 2005 Fluke Corporation. All rights reserved.
All product names
are trademarks of their respective companies.
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LIMITED WARRANTY AND LIMITATION OF LIABILITY
This Fluke product will be free from defects in material and
workmanship for two years from the date of purchase. This
warranty does not cover fuses, disposable batteries, or
damage from accident, neglect, misuse, alteration, contamination, or abnormal conditions of operation or handling.
Resellers are not authorized to extend any other warranty
on Fluke’s behalf. To obtain service during the warranty
period, contact your nearest Fluke authorized service center to obtain return authorization information, then send the
product to that Service Center with a description of the
problem.
THIS WARRANTY IS YOUR ONLY REMEDY. NO OTHER
WARRANTIES, SUCH AS FITNESS FOR A PARTICULAR
PURPOSE, ARE EXPRESSED OR IMPLIED. FLUKE IS
NOT LIABLE FOR ANY SPECIAL, INDIRECT, INCIDENTAL OR CONSEQUENTIAL DAMAGES OR LOSSES,
ARISING FROM ANY CAUSE OR THEORY. Since some
states or countries do not allow the exclusion or limitation of
an implied warranty or of incidental or consequential damages, this limitation of liability may not apply to you.
Fluke Corporation
P.O. Box 9090
Everett, WA 98206-9090
U.S.A.
11/99
Fluke Europe B.V.
P.O. Box 1186
5602 BD Eindhoven
The Netherlands
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Table of Contents
Title Page
Product Statement............................................1
FoodPro Plus Specifications and Features ......2
Proper Application and Operation ....................4
Before You Start ............................................4
Noncontact (Infrared) Mode ...........................4
Mode Selection ..............................................5
Probe Mode ...................................................5
Countdown (Timer) Mode ..............................6
HACCP Check ...............................................7
Noncontact Temperature Measurement
Applications......................................................8
Measuring Liquid Temperatures ....................8
Measuring Packaged Products in Cold
Storage Cases ...............................................9
Measuring Food at the Receiving Dock .........10
Measuring Food in Holding and Serving
Areas .............................................................10
Field Verification of Accuracy ...........................10
Infrared (IRT) and Probe channels (RTD)......10
Cold Temperature Verification Check ............10
Hot Temperature Verification Check ..............11
Field of View ..................................................12
Operating and Ambient Temperature Range .13
Response Time..............................................13
Humidity.........................................................14
Emissivity.......................................................14
Setting/Changing °C and °F Temperature
Scales ..............................................................14
Selecting the °C Scale: ..................................14
Selecting the °F Scale:...................................15
Cleaning Instructions .....................................15
Probe Replacement .......................................16
Battery Insertion and Replacement................16
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Troubleshooting............................................. 17
Other Operational Considerations ................. 17
Certifications .................................................... 18
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Noncontact Food Safety
Thermometer
Product Statement
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 calibrated 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.
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FoodPro Plus Specifications and Features
See Table 1 for specifications and features. Specifications are subject to
change without notice.
Table 1. Specifications and Features
Infrared
Temperature Range IR Channel -35 to +275 °C (-30 to
525 °F)
Accuracy
Assumes ambient operating
temperature of 23 °C ±2 °C (73 °F
±4 °F)
Response Time <500 ms after initial reading
Spectral response 8-14 microns
Emissivity
Distance to Spot Size Optical
Resolution (D:S)
Typical Working Range (target
illumination)
Minimum Target Size 12 mm (0.5 ")
Illumination to IR Channel Offset 13 mm (0.52 ")
Temperature Range -40 °C to +200 °C (-40 °F to
Accuracy
Assumes ambient operating
temperature of 23 °C ± 2 °C (73 °F
± 4 °F)
[1]
Pre-set for Food Service
Between 0 °C and 65 °C (32 - 150
°F): ±1 °C (± 2 °F) Below 0 °C (32
°F): ±1 °C (± 2 °F)
± 0.1 degree/degree Above 65 °C
(150 °F): ±1.5 % of reading
Applications
2.5:1 @ 90 % energy, typical
≈25 mm to 250 mm (≈1" to 10")
Probe
+392 °F)
Between -5 °C and 65 °C (23 °F -
150 °F):
±0.5 °C (±1 °F)
Below -5 °C (23 °F): ±1 °C (± 2 °F)
Above 65 °C (150 °F): ±1 % of
reading
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Noncontact Food Safety Thermometer
FoodPro Plus Specifications and Features
Table 1. Specifications and Features (cont.)
Probe (cont.)
Response Time 7-8 seconds (3 time constants)
Probe Dimensions Ø: 3.0 mm (0.118 ") Length:
80 mm (3.0 ")
Sensor Thin Film, Platinum Class A RTD
Operational
Repeatability Within accuracy specifications of
the unit
Ambient Operating Range 0 °C to 50 °C (32 °F to 122 °F)
Relative Humidity 10 - 90 % (± 5 %)RH
noncondensing @ 30 °C (86 °F)
Storage Temperature -20 °C to +60 °C (-4 °F to +140 °F)
Weight/Dimensions (with Battery) 165 mm x 32 mm x 50 mm
(6.5 " x 1.25 " x 2 ") 150 g
(0.33 lbs)
Power 9V Alkaline
Battery Life (Alkaline) 10 hours minimum @ 23 °C
(73 °F)
Target Illumination High Brightness LED
Display Resolution 4 digits, 0.1 °C (0.2 °F)
Display Hold (7 sec) •
LCD Backlit Display •
Standards Conforms to:EN 61326-1
Electromagnetic Emissions and
Susceptibility, Criteria B, EN
61010-1 General Safety, IP54
Sealing (hand washable, nonsubmersible)
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Table 1. Specifications and Features (cont.)
Other
Certifications CE, NSF, CMC
Warranty 2 years
Accessories Nylon Carrying Pouch, QuickStart
Guide, and Battery
[1] Calibration Geometry: >22 °C 144 mm source @ 200 mm (1.45:1)
E=0.97DD <25 °C 140 mm source @ 100 mm (0.7:1) E=1.00 BB.
Proper Application and Operation
Before You Start
First time users should reference “Battery Insertion Replacement” before
using the unit.
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 1).
Current
Reading
Maximum
Value
On/Off
Figure 1. Noncontact (infrared) Mode
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Noncontact Food Safety Thermometer
Proper Application and Operation
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 SELECT button has two functions. Pressing the SELECT button after
the display has gone blank will recall the last display. Pressing the SELECT
button with an active display cycles through the three different operating
modes: Noncontact, Probe, and Countdown Timer (Figure 2).
IR Mode
Probe Mode
Timer Mode
Figure 2. IR Mode Display
MODE
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Probe Mode
To measure the internal temperature of an object, extend the probe (see
Figure 3) and press the SELECT button until the Probe Icon is displayed
(see Figure 4). Insert the probe at least 12 mm (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.
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1
2
Figure 3. Extended Contact Probe
Probe Icon
Figure 4. Probe Mode Display
Remember if the display blanks the select button will recall the
last measurement.
The probe tip must be sterilized before and between
measurements of food samples to avoid cross contamination.
12 mm min (1/2 ")
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Notes
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 are exposed to temperatures that may
support rapid bacterial growth.
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Noncontact Food Safety Thermometer
Proper Application and Operation
To set the countdown timer, press the SELECT button until the timer icon is
displayed (Figure 5). 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 increases 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 5). 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 4).
HACCP Zone Indicators
Figure 5. Countdown Timer Display
Timer Icon
Green
Red
Green
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• A Green LED indicator shows a safe chilled or frozen condition
below 4 °C (40 °F) or a safe holding temperature above 60 °C
(140 °F).
• The Red LED indicator light is displayed when temperatures are
within the HACCP “Danger Zone” of 4 °C to 60 °C (39 °F to 140
°F) where microbe growth occurs most rapidly (Figure 5).
Notes
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 border
temperature.
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.
Noncontact Temperature Measurement Applications
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 6).
Figure 6. Measuring Liquid Temperatures
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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
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Noncontact Food Safety Thermometer
Noncontact Temperature Measurement Applications
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 7).
Figure 7. Measuring Packaged Products
Note
The unit will not measure through glass or plastic doors.
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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 blocked
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 to quickly identify unsafe temperatures
within the HACCP “Danger Zone” of 4 °C to 60 °C (39 °F to 140 °F) by
slowly scanning across the surface of food, storage containers, the
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contents of delicases, 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.
Field Verification of Accuracy
Infrared (IRT) and Probe channels (RTD)
Follow the steps below to verify the accuracy of your food safety
thermometer. The 0 °C (32 °F) “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 8). To
insure measurement accuracy the probe tip must be immersed
to a minimum depth of 12 mm (1/2 ").
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Noncontact Food Safety Thermometer
Field Verification of Accuracy
0ºC
(32ºF)
Figure 8. Cold Temperature Verification Check
The noncontact (IRT) measurement should be within ±1 °C (±2 °F) of the
reference probe reading (nominally 0 °C (32 °F)).
The probe temperature reading should be within ±0.5 °C (±1 °F) of the
reference probe reading.
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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 9).
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60 ºC
(140 ºF)
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Figure 9. Hot Temperature Verification Check
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.
Field of View
The ideal working range of the noncontact thermometer (IRT) is between
25 mm and 250 mm (1 and 10 inches) or the field of view 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 10).
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Field Verification of Accuracy
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Figure 10. Noncontact Thermometer Working Range
Operating and Ambient Temperature Range
The food safety thermometer is designed to operate in environments
between 0 °C – 50 °C (32 °F – 122 °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 11).
30 Minutes
Hot to Cold and Cold to Hot
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Figure 11. Ambient Temperature Ranges
Response Time
The response time of the instrument from initial start up is less than 1
second. The temperature display is updated at approximately 2 times per
second during sustained operation.
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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.
Setting/Changing ºC and ºF Temperature Scales
The food safety thermometer can display temperature in either the °C
(Celsius) or °F (Fahrenheit) scales. The desired scale is selected at the time
the battery is installed:
Selecting the °C Scale:
When the battery is connected to the battery leads the °C scale indicator
shows on the display for approximately 15 seconds. If the SET button is
not pressed the unit will time out and default to the °C or Celsius scale.
Selecting the °F 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 °F scale
indicator and the unit will now default to the °F or Fahrenheit scale (Figure
12).
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Noncontact Food Safety Thermometer
Setting/Changing ºC and ºF Temperature Scales
1
9V
(Disconnect
2
battery to reset)
NOTE!
For ºF Press SET
within 15 seconds
of connecting
battery
Defaults to
ºC after 15
seconds
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Figure 12. Setting/Changing °C and °F Temperature Scales
Note
°C/°
F temperature scale initialization process must be
The
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 13).
Figure 13. Cleaning Instructions
Note
This unit is not designed for complete submersion or washing
in automated dishwashers.
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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 screws using
a #2 cross-tip screwdriver 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 14).
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Figure 14. Probe Replacement
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 15).
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9V
Figure 15. Battery Insertion and Replacement
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Noncontact Food Safety Thermometer
Setting/Changing ºC and ºF Temperature Scales
Note
Each time the battery is installed or replaced, the temperature
scale will default to the Celsius scale. To select the Fahrenheit
scale see ‘Setting/Changing
°
C and °F Temperature Scales’.
Troubleshooting
Code: --- (on display)
Problem: Target temperature is over or under range
Action: Select target within range specifications
Code: Battery Symbol
Problem: Possible low battery
Action: Check and/or replace battery
Code: Blank display
Problem: Dead battery or unit failure
Action: Check and/or replace battery. If the battery is OK, then
contact a Fluke service center for repair.
Other Operational Considerations
All models are 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. Contact a Fluke service center for repair,
• Heat from stovetops, pans, or other hot surfaces (don’t set it on the
stove)
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Certifications
CE, NSF, CMC
This instrument conforms to the following standards:
• EN 61326-1 Electromagnetic Emissions and Susceptibility
• EN 61010-1 General Safety
• IP54
P ƒ
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