Kitchen thermometers may seem like simple pieces of equipment, but they are available in a wide variety of makes, models, prices, and features. Learn which thermometer is best for you!
Hi. I’m Chris Tavano for Tundra Restaurant Supply and in today’s episode we’re going to talk about the pros and cons about four different kinds of kitchen thermometers.
The first thermometer we have here is the old fashioned analog probe thermometer. The nice thing about this is that it’s cheap and it’s easy. It’s very clear cut of what the temperature is; however, the downfall with this one is it does take a little bit of time for the dial to actually get to the correct temperature. Also it’s got a limited temperature range. As you can see it only goes from zero to 220 degrees. Sometimes that could limit you. As well, it can get uncalibrated and the more that you calibrate this that little nut on the back can get loose over time and you’ll need to replace it. The nice thing is it’s cheap so it shouldn’t be too much of a burden.
Next we have a digital probe thermometer from Comark. The PDT-300. The nice thing about this is that it’s also cheap. The better benefit is that it’s a little bit quicker. It’s got more of an instantaneous read because it’s digitally driven and it can be field calibrated. The downfall about this one though is it’s also got a limited temperature range. This one can go down to 52 degrees below zero and all the way up to 302 degrees. This one is definitely an upgrade from your classic analog dial.
Next we have a Comark FoodPro Plus Infrared and Probe Thermometer. This is actually a really cool one. We’re starting to get into the more high-end thermometers here. The nice thing about these is when you have your HACCP plans and your health inspectors come in these thermometers are really what’s going to save you. The nice thing about this one, it’s already got a HACCP temperature range indicator so when you’re actually probing with this one you’ll see at the top it’s flashing in the hazardous sign so that means your temperature range right now for whatever you’re taking the temperature of is in the HACCP danger zone. Also it will go to the cold side or the hot side if you’re in the respective healthy areas of those temperature ranges. The nice thing is it’s an infrared gun as well as a digital probe as well so you got two different things here. The probe -40 to 392. The infrared gun itself -30 to 525.
Next here we have what is considered the crème de la crème of kitchen thermometers. We have here the Comark C20 Series K-type Thermal Couple Thermometer. The nice thing about this is that it’s a thermal couple so it’s going to measure your temperature ranges in a completely different manner, much more accurately, and it has a much larger range than any other thermometer. The temperature range on this probe is -328 degrees Fahrenheit all the way up to just over 1,000 degrees Fahrenheit. 1,112 to be exact. Also the nice thing, the feature of this is it’s got a one degree margin of error plus or minus so you’re getting a much more accurate reading and it reads almost instantaneously. The nice thing about this thermometer though is that it’s got some waterproofing around where the probe connector is as well as very durable because of this rubber housing and casing around it. It’ll last much longer than any other thermometer you have.
I’m Chris Tavano for Tundra Restaurant Supply and here’s to a better, accurate temperature reading.