HACCP Standard Food IR Thermometer BP5F German

Food IR thermometer BP5F

Combined surface and core temperature measurements in accordance with HACCP standards

2 in 1 measuring device for scanning food temperature

Whether you use the device privately or work in production, inspection, transport, trade or gastronomy, temperature testing with the combined infrared thermometer BP5F - for example for monitoring the temperature of cold chains or kitchens - can be performed quickly and reliably. Compact, durable and waterproof according to IP65 protection, the handy measuring device with Trotec's high-class industrial design is recommended for multiple measuring applications in the commercial and industrial sector in accordance with the HACCP standard, but it also appeals to ambitious amateur chefs who value precision and professional quality.

On-site temperature measurement with an inserted thermometer

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

Non-contact surface temperature measurement by infrared means

In half a second, the infrared sensor detects the surface temperature and indicates it in large numbers on the backlit, clearly readable LC display. The temperature range also starts from -40 °C and further extends to +280 °C. Especially for high temperatures, infrared measurements are often the safest option to avoid injury. To ensure compliance with hygienic rules in food production or in relation to sterile surfaces of the material to be measured in a laboratory environment, we also recommend a 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 estimate the surface area covered by the temperature measurement, the BP5F displays a red spot on the measuring object. Please note: the further the BP5F is from the object, the larger the measuring point diameter will be. If there are different temperatures at the measuring location, the average temperature will be determined. For a correct result, the measurement should be made while holding the infrared sensor as close as possible to the object.

Measurement with LED indicator according to 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 food temperature measurement is between 4 °C and above 60 °C, their observance is an important hygienic measure to prevent the development and reproduction of harmful microorganisms. Germs and bacteria can grow and thrive in the temperature range between foods. But above 4 °C and 60 °C, the formation of harmful microbes or pathogenic agents in food is excluded.

The LED directly indicates the possible risk of germ formation

By means of an LED, the BP5F directly indicates whether a critical temperature range has been reached. In addition to showing the exact temperature value, a lit red LED warns you that the measured value ranges from 4 °C to 60 °C. On the other hand, if both green LEDs light up, you can be sure that the measured temperature is below 4 °C or above 60 °C and therefore HACCP compliant.

Regarding 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 used