Fluke Thermometer Food Safety Thermometer User Manual

®
FoodPro Plus  
Noncontact Food Safety Thermometer  
Users Manual  
June 2005, Rev. 1, 12/05  
© 2005 Fluke Corporation. All rights reserved.  
DowAnlllopardodfurocmt naWmwews.aSroemtraadneumalasr.kcsomof.tAhellirMreasnpueacltsivSeecaormchpaAnnieds.Download.  
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  
i
 
FoodPro Plus  
Users Manual  
Troubleshooting............................................. 17  
Other Operational Considerations ................. 17  
Certifications .................................................... 18  
ii  
 
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.  
1
 
 
FoodPro Plus  
Users Manual  
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  
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  
Assumes ambient operating  
temperature of 23 °C 2 °C (73 °F  
4 °F)  
Response Time  
Spectral response  
Emissivity[1]  
<500 ms after initial reading  
8-14 microns  
Pre-set for Food Service  
Applications  
Distance to Spot Size Optical  
Resolution (D:S)  
2.5:1 @ 90 % energy, typical  
Typical Working Range (target  
illumination)  
25 mm to 250 mm (1" to 10")  
Minimum Target Size  
12 mm (0.5 ")  
13 mm (0.52 ")  
Illumination to IR Channel Offset  
Probe  
Temperature Range  
Accuracy  
-40 °C to +200 °C (-40 °F to  
+392 °F)  
Between -5 °C and 65 °C (23 °F -  
150 °F):  
Assumes ambient operating  
temperature of 23 °C 2 °C (73 °F  
4 °F)  
0.5 °C ( 1 °F)  
Below -5 °C (23 °F): 1 °C ( 2 °F)  
Above 65 °C (150 °F): 1 % of  
reading  
2
 
 
Noncontact Food Safety Thermometer  
FoodPro Plus Specifications and Features  
Table 1. Specifications and Features (cont.)  
Probe (cont.)  
7-8 seconds (3 time constants)  
Response Time  
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  
Relative Humidity  
0 °C to 50 °C (32 °F to 122 °F)  
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  
Display Resolution  
Display Hold (7 sec)  
LCD Backlit Display  
Standards  
High Brightness LED  
4 digits, 0.1 °C (0.2 °F)  
Conforms to:EN 61326-1  
Electromagnetic Emissions and  
Susceptibility, Criteria B, EN  
61010-1 General Safety, IP54  
Sealing (hand washable, non-  
submersible)  
3
 
FoodPro Plus  
Users Manual  
Table 1. Specifications and Features (cont.)  
Other  
CE, NSF, CMC  
Certifications  
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  
ebq03.eps  
Figure 1. Noncontact (infrared) Mode  
4
 
 
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  
MODE  
ebq04.eps  
Figure 2. IR Mode Display  
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.  
5
 
 
FoodPro Plus  
Users Manual  
1
2
12 mm min (1/2 ")  
ebq05.eps  
Figure 3. Extended Contact Probe  
Probe Icon  
ebq06.eps  
Figure 4. Probe Mode Display  
Notes  
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.  
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.  
6
 
 
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  
Green  
Timer Icon  
Red  
Green  
ebq07.eps  
Figure 5. Countdown Timer Display  
7
 
 
FoodPro Plus  
Users Manual  
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).  
ebq09.eps  
Figure 6. Measuring Liquid Temperatures  
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  
8
 
 
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).  
ebq10.eps  
Figure 7. Measuring Packaged Products  
Note  
The unit will not measure through glass or plastic doors.  
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  
9
 
 
FoodPro Plus  
Users Manual  
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 ").  
10  
 
 
Noncontact Food Safety Thermometer  
Field Verification of Accuracy  
0ºC  
(32ºF)  
ebq11.eps  
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.  
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).  
11  
 
 
FoodPro Plus  
Users Manual  
60 ºC  
(140 ºF)  
ebq12.eps  
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).  
12  
 
 
Noncontact Food Safety Thermometer  
Field Verification of Accuracy  
ebq13.eps  
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  
ebq14.eps  
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.  
13  
 
 
FoodPro Plus  
Users Manual  
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).  
14  
 
 
Noncontact Food Safety Thermometer  
Setting/Changing ºC and ºF Temperature Scales  
1
9V  
NOTE!  
For ºF Press SET  
within 15 seconds  
of connecting  
battery  
(Disconnect  
battery to reset)  
2
Defaults to  
ºC after 15  
seconds  
ebq15.eps  
Figure 12. Setting/Changing °C and °F Temperature Scales  
Note  
The °C/°F 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 13).  
ebq16.eps  
Figure 13. Cleaning Instructions  
Note  
This unit is not designed for complete submersion or washing  
in automated dishwashers.  
15  
 
 
FoodPro Plus  
Users Manual  
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).  
ebq17.eps  
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).  
9V  
ebq18.eps  
Figure 15. Battery Insertion and Replacement  
16  
 
 
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:  
Action:  
Code:  
Target temperature is over or under range  
Select target within range specifications  
Battery Symbol  
Problem:  
Action:  
Code:  
Possible low battery  
Check and/or replace battery  
Blank display  
Problem:  
Action:  
Dead battery or unit failure  
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)  
17  
 
 
FoodPro Plus  
Users Manual  
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  
18  
 
 

Eiki Projector 3850A User Manual
Eizo Computer Monitor FlexScan L350 User Manual
Extron electronic Network Card MAAP100 User Manual
Fellowes Chipper S701cm P70cm User Manual
Frigidaire Air Conditioner FRP15ETT2R User Manual
Fujitsu Server RX200 S2 User Manual
Fundex Games Games 3840 User Manual
Generac Power Systems Portable Generator 004917 3 User Manual
GE Oven JRP20 User Manual
GE Washer WWM620M User Manual