Above is an image of my favorite thermometer for everyday foodservice use, the COMARK PDT-300.
Here is why:
- It is NSF approved and meets the Colorado requirement for a thin probe thermometer to measure the temperatures of thin foods such as patties, fillets, etc.
- It reads quickly, in just a few seconds.
- It is reliable and durable, withstanding drops and continual use.
- The battery just keeps going…mine typically lasts about a year, and you can imagine how often I use my thermometer.
- Performing an ice water calibration is simple and takes less than one minute.
- The price is unbeatable…less than $20 at Tundra Specialties.
One question that frequently arises is where to place the thermometer when taking the temperature of food. That is best answered by the FDA (Food and Drug Administration) in Annex 5 of the 2009 FDA Model Food Code:
The geometric center or thickest part of a product are the points of measurement of product temperature particularly when measuring critical limits for cooking.
The geometric center of a product is usually the point of measurement of product temperature particularly when measuring the critical limit for cold holding.
As a former health department food safety manager, I’ve used many types over the years, and in my opinion, it’s the best for the money for everyday foodservice use. I regularly demonstrate it to my customers, and they invariably ask me where to buy one – the answer is easy; I tell them Tundra Specialties.
My name is Jim Austin and since 2001 I’ve been a food safety consultant in private practice, based in Denver, Colorado. I am a former Colorado local health department manager who was responsible for the food inspection program. I know how the world of government regulation really works, and I enjoy helping my customers deal confidently with the health department and protect their business interests.
For a free initial consultation, please contact me:
Colorado Restaurant Consulting