Instruments for Hygiene & Food Quality – Temperature, Oil Quality, Data Loggers & HACCP Control
- SKU:
- 810-285ff
- Variations in:
-
- Probe Length:
- SKU:
- 177-200
- SKU:
- 177-266
- SKU:
- 810-275
- SKU:
- 832-280
- Item weight:
- 0,17 kg
- Stainless steel wall mount for your DishTemp dishwasher thermometer
- Protects your DishTemp thermometer from damage
- you always have your DishTemp ready to hand in an assigned place
- With the thermometer in the DishTemp wall mount, you can always quickly see the last measurement
- Easy to clean and can also be used in hygienically sensitive areas thanks to the stainless steel used.
- SKU:
- 803-000
- SKU:
- 1340-5150
- Shipping weight:
- 0,20 kg
- Item weight:
- 0,18 kg
• Weight: 179 g (including batteries)
• Measurement range: -60 °C to +550 °C
• Accuracy:
- ±2 °C + 0.05 °C per °C below 0 °C (from -60 °C to 0 °C)
- ±2 °C (from 0 °C to +15 °C)
- ±1.5 °C (from +15 °C to +35 °C)
- ±2 °C or 2%, whichever is greater (from +35 °C to +550 °C)
• Resolution: 0.1 °C
• Protection class: IP20
• Certificate: Factory calibration certificate
• Battery: 2 x AAA (Micro)
- SKU:
- 1340-5110
- Shipping weight:
- 0,20 kg
- Item weight:
- 0,18 kg
- Weight approx. 40 g
- Accuracy ±0.8 °C or ±0.8% (whichever is greater)
- Protection Class IP55
- Dimensions 90 x 42 x 17 mm
- Resolution 0.1 °C from -60 °C to +199 °C, 1 °C for the remaining range
- Certificate Factory calibration certificate
- Measurement Range -50 °C to +350 °C
- Storage Temperature -30 °C to +70 °C
- SKU:
- 1601-0042
- Shipping weight:
- 0,20 kg
- Item weight:
- 0,18 kg
- Measuring range: -30°C to +70°C
- Resolution: 0.1°C
- Storage capacity: 40,000 measured values
- No mains connection required
- Protection class: IP67
- SKU:
- 177-166
Please send a message to priggen@priggen.com
What types of hygiene and food quality instruments does PSE Priggen offer?
This category includes penetration and folding food thermometers, infrared thermometers, core temperature thermometers, frying oil test strips, electronic oil quality meters, dishwasher thermometers, temperature data loggers as well as timers and complete kits for food hygiene.
For which applications are hygiene and food quality instruments suitable?
These instruments are used in gastronomy, catering, large kitchens, bakeries, butcheries, food production, storage and goods-in inspection. Typical tasks include checking product core temperatures, goods-in temperatures, dishwasher temperatures, frying oil quality and documenting cooling and storage temperatures as part of HACCP concepts.
What is the difference between an infrared thermometer, a penetration / core thermometer and a dishwasher thermometer?
An infrared thermometer measures surface temperature without contact – perfect for quick checks, but not for exact core temperature of food. Penetration or core thermometers measure inside the product and are essential for HACCP-compliant temperature checks. Dishwasher or “DishTemp” thermometers simulate a plate and record the actual plate / dish temperature during the wash cycle, independent of the machine’s display.
Why should I monitor frying oil quality and which measuring solutions are available?
Aged frying oil affects taste, product quality and cost efficiency and may exceed hygienic or legal limits. For monitoring you can use simple frying oil test strips for visual assessment or electronic oil quality meters which determine TPM value and temperature. Test strips are very economical and quick, while electronic meters provide accurate and documentable readings.
What is the role of data loggers in hygiene and food quality control?
Temperature data loggers record measurements automatically over long periods – for example in cold rooms, freezers, transport containers or storage areas. With adjustable logging intervals and memory for thousands of readings, they enable traceable temperature profiles and proper documentation for audits and internal checks. Many loggers are compact, battery-powered and robust (some up to IP67).
Are the hygiene measuring instruments suitable for HACCP and are calibration certificates available?
Many thermometers, dishwasher thermometers and oil measuring instruments in this category are explicitly HACCP-compatible and supplied with a factory calibration certificate or can be calibrated on request. The product descriptions indicate HACCP suitability, applicable standards (e.g. DIN EN 13485 for food temperature measurement) and calibration options. Please note that concrete obligations always depend on the food regulations applicable in your country.
What should I consider when selecting a hygiene measuring instrument?
Key aspects include measured parameter (temperature, oil quality, time), measuring range, accuracy, response time, protection class (e.g. IP65 or IP67), probe design and length, operating environment (kitchen, dishwashing area, production, outdoor) and requirements for documentation and interfaces. The filters on the category page (such as temperature min/max, accuracy, probe length) help you narrow down the options.
Can you help me design a complete concept for hygiene and food quality monitoring?
Yes. If you tell us about your area of use (e.g. catering, large kitchen, food production), typical measurement tasks, required measuring points and documentation requirements, we will put together a suitable set – for example with core temperature thermometers, infrared thermometers, dishwasher thermometer, oil quality meter, data loggers and timers. This gives you a solution that fits both technically and organisationally into your HACCP or internal control concept.
- Available
-
: 1 - 3 Workdays (DE - int. shipments may differ)
Measuring instruments for hygiene and food quality
Hygiene and food quality measuring instruments support legal compliance and quality standards in food production, commercial kitchens and catering. This category includes temperature probes, data loggers, oil quality meters and instruments for hygiene monitoring.
Core temperature and process temperature measurement
Accurate core temperature measurements are essential for HACCP-compliant hygiene concepts. Penetration thermometers and robust probes are used to control cooking points, storage temperatures and transport conditions.
Hygiene monitoring and oil quality
Instruments for monitoring frying oil quality and refractometers for concentration measurements help to optimise oil changes and cleaning intervals. Rapid hygiene tests and surface measuring instruments support verification of cleaning performance.
Data logging and documentation
Temperature and humidity data loggers record cold storage, deep-freeze processes and transport chains. Evaluation software simplifies archiving and reporting to customers and authorities.
Industries and applications
Typical users are food producers, bakeries, butchers, large kitchens, canteens, catering companies and retailers. Mobile instruments enable quick spot checks directly at the point of use.
Benefits of professional hygiene measurement
Professional hygiene and food quality instruments are robust, easy to clean and simple to operate. They provide reliable results and help to design safe and efficient processes.