Tel-Tru Check-Set Specifications

TEL-TRU® Manufacturing Co.

CHECK-SET® THERMOMETER
CALIBRATORS

An accurate, safe, convenient, and cost­effective thermometer calibration system

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Verify Thermometer Accuracy at Your Critical Control Point!

The Tel-Tru Check-Set Series of Thermometer
Calibrators provides accurate, unambiguous, and
cost-effective calibration and accuracy verification for
a wide range of thermometers and temperature
measurement instruments.

The Check-Set series is the perfect temperature
reference device for:

• Plant quality assurance

• Process control

• Food safety

• Instrument calibration and service

• HACCP compliance (Hazard Analysis Critical

Control Points)

The Check-Set is easy to use, reliable, accurate and
compatible with a wide range of:

• Dial and digital thermometers

• Filled system bulbs

• Electronic temperature sensors

Typical users of the Tel-Tru Check-Set Calibrators
are food safety professionals responsible for
operating, inspecting or certifying:

• Food preparation and food service facilities

• Industrial canning, meat, dairy and beverage

processing plants

• Users include:

- HACCP compliance officers

- QA managers

- In-plant maintenance technicians

- Field calibration contractors

- Local, state, and federal agency compliance
officers

FEATURES

• The series includes:

- Check-Set I with one calibration set point

- Check-Set II with two calibration set points

- Check-Set IV with four calibration set points

• High accuracy

- Certificate of Calibration traceable to NIST

- Built-in warning circuitry to alert user when
unit exceeds set-point by 1°F

• Fast calibration verifications

- Simple to use

- Easy operator training

• Serial number assigned to each unit

• Portable - optional padded shoulder strap

available (except CS1-HOT models)

• Rugged enclosure and electronics for reliable

service

• Quick Start Guide

Compatible with thermometers and temperature probes
of all sizes!

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CALIBRATION SERVICE

• An annual factory recertification service is

available.

• Completion of recertification service extends the

warranty one additional year, for up to nine
years.

Check-Set Accuracy ±0.2ºF (0.1°C)

GENERAL SPECIFICATIONS

• Accuracy ±0.2°F (0.1°C)

• Input Power 115 volts, 50/60 Hz, 1.5 amps

• Recommended Ambient Operating temperature range:

- 65-85°F (18-29°C)

• Type 304 stainless steel enclosure

• Weight:

- All models: 9 lbs. (4 kg)

• Dimensions:

- Check-Set I HOT: 11 x 65⁄8 x 31⁄8" (279 x 168 x 79mm)

- All other models: 83⁄4 x 87⁄8 x 41⁄4" (222 x 225 x 108mm)

• US patent #6,170,983

IMPORTANT CALIBRATION TEMPERATURES

The Check-Set series of thermometer calibrators
verifies the calibration of your temperature sensing
devices at multiple temperatures. Their accuracy also
allows you to validate your temperature measuring
devices at temperatures specific to your application.
For example, in the food and dairy industry, important
temperatures or “set-points” include:

• 40°F (5°C): Recommended cold food holding

temperature

• 140°F: Recommended hot food holding

temperature

• 150°F: Clean-in-Place return lines

• 160°F: E.Coli safety temperature

• 161°F: HTST flash pasteurization - milk

• 175°F: HTST flash pasteurization - ice cream,

eggnog, frozen desserts

• 212°F: Boiling point of water

Dial Adjustment Tool makes calibrations easy!
(sold separately)

“READY TO USE” TIMES

Users often keep the Check-Set units on all day so they are
ready for use “on demand.” Typical “ready to use” times from
ambient:

Model Calibration

Temperature

Check-Set I
HOT

Check-Set I
COLD

Check-Set II 40°F 5 min. ±0.03°F

Check-Set IV 40°F 6 min. ±0.03°F

140°F 10 min. ±0.06°F

160°F 14 min. ±0.06°F

212°F 20 min. ±0.06°F

40°F 5 min. ±0.03°F

160°F 7 min. ±0.03°F

5°C 5 min. ±0.02°C

90°C 12 min. ±0.02°C

150°F 6 min. ±0.03°F

161°F 7 min. ±0.03°F

175°F 9 min. ±0.03°F

Ready to

Use Time

Stability

Eliminate Error-Prone and Cumbersome Calibration Methods

The Ice Water Method

• Difficult

• A “pain”

• Time consuming

• Error-prone

The Boiling Water Method

• Dangerous

• Time consuming

• Difficult

• Error-prone -- boiling

point of water varies
with altitude

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Markets and Applications Served

Commercial Food Service

• Chain Restaurants

• Grocery Chains

• Corporations

• Airlines

• Hotels

• Restaurants

• Theme Parks

• Sports Arenas

Institutional Food Service

• Military Bases

• Public School Districts

• Colleges and Universities

• Hospitals

• Government Medical Centers

• Dept. of Corrections

Food Processing, Storage, and Distribution

• Red Meats

• Poultry

• Seafood

• Sausage and Hot Dogs

• Baked Goods

• Dairy Products

• Grains

• Tomatoes

• Pickles

• Corn Syrup

• Produce

• Wholesale Food Distribution

Training and Education

• Chef Training/Culinary Arts School

• HACCP and Food Safety Training

Environmental Safety and Health Professionals

• City Health Dept.

• County Dept. of Environmental Health

• State Dept. of Health

• Federal Agencies

• Military Food Safety Inspectors

Industrial/OEMs

• Research and Development Lab

• Industrial Laboratory

• Service and Calibration of:

– Refrigeration Equipment
– Industrial Ovens
– Smokers for Meat/Poultry

• Manufacturer of Food and

Beverage Testing Equipment

FOOD
SAFETY/

HACCP

Background

HACCP (Hazard
Analysis Critical
Control Point) is a
systematic

preventative
approach to food safety that involves the definition of
specific measurements to reduce risk. HACCP
techniques focus on the prevention of hazards and
not upon final inspection. HACCP principles are
widely applied to FDA and USDA regulated industries
and a growing list of international industries,
government agencies, and organizations.

Requirements

Satisfactory monitoring of CCPs requires accurate
and precise measurements of parameter values (e.g.
temperature, pressure, pH, etc.) to ensure that
defined Critical Limits are met. Equipment used to
make those measurements must be properly
calibrated.

The HACCP plan must describe instrument
calibration procedures and frequency, responsible
individuals and required documentation records for
instruments used measuring those parameter
values.

Check-Set Series Delivers

Check-Set Calibrators are designed for Food Safety
Professionals as an easy-to-use tool to verify

the calibration of temperature measurement
instruments in compliance with HACCP
requirements.

Check-Set users can check thermometers and other
temperature sensing instruments at temperatures
equal to or close to the critical control points of their
processes.

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Markets and Applications Served

DAIRY

Background

The ”Pasteurized Milk
Ordinance” (“PMO”)
regulates the
production,

transportation,
processing, handling, sampling, examination, labeling,
and sale of all “Grade A” milk and milk products, as
well as the inspection of dairy farms, milk plants,
receiving stations, transfer stations, milk tank truck
cleaning facilities, milk tank trucks and bulk milk
hauler/samplers.

Requirements

The PMO defines the performance requirements and
testing methods for test, indicating, and recording
thermometers, and other temperature instruments.
The PMO requires that temperature instruments be
“compared to a certified temperature source” upon
installation and every 3 months thereafter, and after
equipment is altered, serviced, repaired or replaced.

Check-Set Series Delivers

The Tel-Tru Check-Set IV Calibrator is optimized for

compliance with the temperature instrument
calibration and verification requirements of
the dairy industry

cheese processing plants.

Typical users include in-plant staff responsible for
QA, food safety, HACCP compliance and instrument
maintenance. Other users include field calibration
contractors and regulatory agency personnel who
inspect and certify these plants.

Enjoy less plant down time due to faster and easier
certification of temperature instruments

• No ice water, no ice buckets

• No temperature controller circulators

• Easy to carry throughout the plant

• Probe inserts for most probe sizes

including milk, ice cream, and

FOOD
PROCESSING/

RETORTS

Background

Thermal processing
of food in various
types of pressure
retorts is regulated by

the Food and Drug
Administration through the establishment of rules for
equipment, and temperature indicating, recording and
controlling devices.

A major food processing industry trade association
also recommends voluntary guidelines for food
processors to test and document the temperature
distribution within their retorts.

Requirements

FDA Rule 21 CFR 113.40 specifies that each retort
must be equipped with at least one temperature­indicating device, a temperature recording device, and
a temperature controller. These instruments must be
checked with a reference device that is directly
traceable to National Institute of Standards and
Testing (NIST) “to ensure accuracy during processing.”

FDA Rule 21 CFR 113.100 defines the required record
keeping for reference devices including: identification
of the device, a Certificate of Calibration, date and
results of the test, and date of the next test.

The Institute for Thermal Processing (IFTPS)
recommends voluntary guidelines for operators of
retorts in food processing plants to test the thermal
efficiency of their retort equipment:

• All temperature instruments conform to applicable

Federal Regulations and are tested against an
accurate and traceable reference device.

• A calibration process is recommended before and

after testing to assure that the temperature
indicators and sensors on the retort and on an
external monitoring system are consistent and
accurate.

Check-Set Series Delivers

Tel-Tru Check-Set Calibrators are accurate and

certified temperature reference devices that
meet the requirements of the FDA and the
recommendations of the IFTPS

accuracy of temperature instruments in food
processing plants. Tel-Tru Check-Set features include
a unique serial number, a certificate of accuracy
traceable to NIST, and available annual
recertification and maintenance service.

for verifying the

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Do you need to verify hot temperatures only?

Drawing A

(CS1-HOT)

What temperature(s) do you

want to verify?

4.0" Insulated Zone 4.0" Te mp. Control Zone

PROBE SENSING AREA

What are the stem diameters of the

instruments you are checking?

STEm-LENGTH COmPATIbILITY

For best results, the sensing area of the probe must be inserted
completely into the Temperature Control Zone. The minimum
immersion depth is dependent on the thermometer type. Check the

manufacturer’s user manual of your thermometer for the correct

immersion length.

CS1 w/ single hole configuration—Code 100

Frequently used in food preparation or food processing plant
environments to verify accuracy of digital or dial thermometers at a
single hot test point. Built-in wrench is for easy calibration adjustment
of spot check or meat cooking dial thermometers.

CS1 w/ multi-hole configuration—Code 400

Used in food preparation, food processing and industrial environments
to verify accuracy of several types of temperature measurement
instruments at a single hot test point. Built-in wrench is for easy
calibration adjustment of spot check or meat cooking dial
thermometers.

OPTIONS AND ACCESSORIES AVAILABLE FOR ALL UNITS ...........................................................................................Part #

Dial Adjustment Tool for 1" and 2" thermometers (set of 3) ..............................................................................................96100055

Cleaning Brushes for models that fit probe diameter up to .150" (set of 3)......................................................................96100054

Cleaning Brushes for multi-hole models (set of 2) ............................................................................................................96100145

Carrying Strap (for all except CS1-HOT) ..........................................................................................................................96100224

FACTORY RECALIBRATION/RECERTIFICATION SERVICE

Tel-Tru Manufacturing Co. offers annual maintenance, inspection, cleaning, and accuracy recertication of each
Check-Set thermometer calibrator. Recertication automatically extends the product warranty one additional year,

for up to nine years. Contact Tel-Tru Customer Service for details.

Visit our website at www.teltru.com/calibrator.asp for more information on the Check-Set series of thermometer calibrators and
accessories.

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Do you need to verify cold and/or hot temperatures?

Drawing A

(CS1-HOT)

4.0" Insulated Zone 4.0" Te mp. Control Zone

PROBE SENSING AREA

Drawing B

(All other models)

What temperature(s) do you

want to verify?

3.0" Insulated 3.0" Te mp.
Zone Control Zone

PROBE SENSING AREA

What are the stem diameters of the

instruments you are checking?

STEm-LENGTH COmPATIbILITY

For best results, the sensing area of the probe must be inserted
completely into the Temperature Control Zone. The minimum immersion

depth is dependent on the thermometer type. Check the manufacturer’s

user manual of your thermometer for the correct immersion length.

CS1-F42-310 shown with
removable well P/N 96100250

• Designed for use with
refrigeration.

ADDITIONAL WELL INSERTS FOR CHECK-SET I COLD, II AND IV .................................................... PART #

Check-Set Well, 3-Hole (.125", .150", .187" Probes w/recal) .................................................................... 96100249

Check-Set Well, 3-Hole (.187", .250", .375" Probes) ................................................................................. 96100250

Check-Set Well, 1-Hole (.375" Probe)........................................................................................................ 96100252

Check-Set Well, 1-Hole (.500" Probe)........................................................................................................ 96100253

Check-Set Well, 1-Hole (.750" Probe)........................................................................................................ 96100254

Note: Wells with other hole diameters available upon request

Most

popular

unit

CS2-F50-320 shown with removable well P/N
96100249 - multi-hole configuration and built
in wrench

• Hot-Cold dual set point unit for general
HAACP verification of many types of
temperature instruments in food service, food
processing, and meat packing environments.

• Built-in wrench is for easy calibration
adjustment of spot check or meat cooking dial
thermometers.

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CS4-F80-310 shown with
removable well P/N 96100250

• Designed with 4 critical set
points for use in dairy products
plants.

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ADDITIONAL PRODUCTS

AVAILABLE FROM TEL-TRU

Food / Dairy / beverage

Spot Check / Laboratory Testing
Thermometers

Sanitary Bimetal Thermometers

Sanitary RTDs and Transmitters

Non-Contact Thermometers

Digi-Tel

Sanitary Pressure Gauges

Sanitary Pressure Transmitters

Industrial

Digi-Tel Thermometers

Bimetal Thermometers

Glow Dial Thermometers

Industrial RTDs and Transmitters

Pressure Gauges

Pressure Transmitters

Thermowells

™

Sanitary Thermometers

Gas Actuated Thermometers

Vapor Tension Thermometers

Surface Thermometers

Non-Contact Thermometers

ISO

9001:2015

CERT IFIED

MADE IN USA

CS616a

© 2018