Thermometer Haccp Standard Food IR Bp5F German

IR thermometer Bp5F

Combined surface and core temperature measurements in accordance with Haccp standards

2-in-1 measuring device for scanning food temperatures

Whether you use the device as a private user or work in production, inspection, transport, trade or gastronomy, temperature testing with the combined infrared thermometer Bp5F - for example, for monitoring cold chain or kitchen temperatures - can be carried out quickly and reliably. Compact, robust and waterproof according to IP65 protection, the handy measuring device in Trotec's high-class industrial design is recommended for multiple measurement applications in the commercial and industrial sector in accordance with Haccp standards, but it also appeals to ambitious amateur chefs who value precision and professional quality.

On-site temperature measurement with an insert thermometer

The handy thermometer 2-in-1 comes with a foldable needle made of stainless steel and an infrared sensor for non-destructive, non-contact surface temperature measurement. To determine the core temperature, the 7.5 cm long temperature probe can be inserted into the material to be measured. The current temperature value is displayed within a few seconds. Ideal for meat, fish, dough or liquids. The stainless steel probe measures a temperature range of -40 °C to +200 °C. However, solid or frozen material should not be used with the insertion needle. Instead, the infrared sensor is suitable for non-contact surface temperature measurement.

Non-contact surface temperature measurement via infrared

The infrared sensor detects the surface temperature within half a second and indicates it in large numbers on the backlit, clearly legible LC display. The temperature range also starts from -40 °C and extends further to +280 °C. Especially for high temperatures, infrared measurements are often the safest option to prevent injuries. To ensure compliance with hygiene regulations in food production or in relation to sterile surfaces of the material to be measured in the laboratory environment, we also recommend the non-contact and therefore non-destructive infrared measurement method. The measuring object will not be contaminated and damaged by contact.

The infrared sensor is equipped with 20:1 measuring optics for reliable measurements. In order to better assess the surface area covered by the temperature measurement, the Bp5F projects a red spot on the measuring object. Please note: The further the Bp5F is from the object, the larger the diameter of the measuring spot. If there are different temperatures at the measuring point, the average temperature will be determined. For correct results, the measurement should be carried out while holding the infrared sensor as close as possible to the object.

Measurement with LED indicator in accordance with the Haccp standard

The internationally recognized Haccp standard (Hazard Analysis and Critical Control Points) ensures food safety. According to the Haccp directives, the appropriate temperature range for measuring food temperatures is between 4 °C and 60 °C, and maintaining them is an important hygiene measure to prevent the development and reproduction of harmful microorganisms. Germs and bacteria can grow and thrive in the temperature range between food. But at temperatures above 4 °C and 60 °C, the formation of harmful microbes or pathogens in food is ruled out.

The LED directly indicates the possible risk of germ formation

The Bp5F directly indicates via the LED whether the critical temperature range has been reached. In addition to displaying the exact temperature value, the illuminated red LED warns you that the measured value is between 4 °C and 60 °C. On the other hand, if both green LEDs are illuminated, you can be sure that the measured temperature is below 4 °C or above 60 °C and is therefore HACCP-compliant.

In terms of food safety, the Bp5F meets the requirements of the German Food and Feed Code Lfgb, §31 and DIN 10955:2004. This ensures that the product is safe to use