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BBQ FireBoard Thermometer Meat Safe Food Probe 350C Stainless Steel Cord Thermistor RTD Micro Temperature Sensor 100K

    Buy cheap BBQ FireBoard Thermometer Meat Safe Food Probe 350C Stainless Steel Cord Thermistor RTD Micro Temperature Sensor 100K from wholesalers
     
    Buy cheap BBQ FireBoard Thermometer Meat Safe Food Probe 350C Stainless Steel Cord Thermistor RTD Micro Temperature Sensor 100K from wholesalers
    • Buy cheap BBQ FireBoard Thermometer Meat Safe Food Probe 350C Stainless Steel Cord Thermistor RTD Micro Temperature Sensor 100K from wholesalers
    • Buy cheap BBQ FireBoard Thermometer Meat Safe Food Probe 350C Stainless Steel Cord Thermistor RTD Micro Temperature Sensor 100K from wholesalers
    • Buy cheap BBQ FireBoard Thermometer Meat Safe Food Probe 350C Stainless Steel Cord Thermistor RTD Micro Temperature Sensor 100K from wholesalers
    • Buy cheap BBQ FireBoard Thermometer Meat Safe Food Probe 350C Stainless Steel Cord Thermistor RTD Micro Temperature Sensor 100K from wholesalers

    BBQ FireBoard Thermometer Meat Safe Food Probe 350C Stainless Steel Cord Thermistor RTD Micro Temperature Sensor 100K

    Ask Lasest Price
    Brand Name : AOLITTEL
    Model Number : NSAB1104FC1-112S2M
    Price : USD 4 to 10 Per Pieces
    Payment Terms : T/T, Western Union
    Supply Ability : 100,000 Pieces Per Month
    Delivery Time : 3-4 weeks
    • Product Details
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    BBQ FireBoard Thermometer Meat Safe Food Probe 350C Stainless Steel Cord Thermistor RTD Micro Temperature Sensor 100K


    BBQ FireBoard Thermometer Meat Safe Food Probe 350C Stainless Steel Cord Thermistor RTD Micro Temperature Sensor 100K


    Dimension (mm)



    Material


    NOCOMPONENTMATERIAL AND SPECIFICATIONSQ'TY
    2-1ELEMENTR25:100KΩ ±1% R25/50:3950K ±1%1 pcs
    2-2PROBEStainless Steel Probe Φ4*0.3*1801 pcs
    2-3HANDLES304 Handle Φ11*601pcs
    2-4SPRINGSpring 6*0.6*301pcs
    2-5LEAD WIREAWG#26 *2P PTFE 380℃1100mm
    2-6CONNECTOR2.5mm Mono Jack
    Performances
    NOItemSignTest ConditionsMin.Normal valueMax.Unit
    4-1.Resistance at 25℃R25

    Ta=25±0.1℃

    PT≦0.1mw

    99100101
    4-2.B ValueB25/503910.539503989.5k
    4-3.

    Dissipation

    Coefficient

    σIn the air2.5/mw/℃
    4-4.Time constantτIn the air//8sec
    4-5.Insulation resistance/500VDC100//
    4-6.Withstand voltage/1500V AC5//Sec
    4-7.Operating temp.range//-40/+350

    Description


    Food Temperature Probe provides accurate temperature readings in meat and food, and can easily be inserted with the sharp tip.support both Thermistor and RTD probes is available.The stainless steel food probe (NTC) is ideal for accurately recording temperatures in liquid and semi-solid foods. It delivers fast results thanks to its very short response time of just 8 seconds.


    Cook meat, fish and poultry individually and with precise temperature control: the food probe monitors the core temperature when roasting and lets you know the remaining cooking time. As a result, you do not need to supervise the cooking process.
    ______________________________________________________________________________Epoxy Coated Photocell 11mm Diameter Photoresistor Light Sensor GM11528 With Light Resistance 10-20 KOhm Download________

    Advantage


    Precision NTC temperature sensor

    Made of stainless steel, waterproof according to IP65

    Short response time of 8 seconds

    Measuring range: -40 to +350 °C

    IP65 Waterproof / Clean


    Life Test
    NOItemTechnical requirementsTest conditions and method
    5-1.High temp. Test

    DR/R25£±3%


    DB/B£±3%


    No change with withstand voltage,

    Insalution performance.

    Appearance without damage.

    105±5℃,1000±24 hrs
    5-2.Low temp. tes-20±5℃,1000±24 hrs
    5-3.Endure moisture testStore in environment 65±2℃,90%-95%RH for 1000±24 hrs
    5-4.Temp. cycle testPlace the sample in -20℃ for 10 min, in 25℃ for 2 min and in 80 ℃ for 10 min.and repeat for 500 times.
    5-5Tensile tests

    After tensile test, the sensor should be

    no damage and no falling.zero power

    resistance change rate should be less

    than ±1% in 25℃

    Clamp wire at 50mm away from the inner edge of the connector terminal, then put 10N static tension between terminal and wire for 1min, along axial direction.after the test, check if there is any borken wire, falling off or damage and measure zero-power re.
    5-6Drop test

    No technical damage. zero power

    resistance change rate should be less than ±1% in 25℃

    Drop the sensor from a meter high through axial and lateral direction to cement floor, each direction for 5 times.then check the appearance and measure zero-power resistance in 25℃
    5-7Vibration test

    Frequency range:10-500HZ,accelerated speed:10g,frequency sweep time: both X and Y for 30 min.recover for 4 hours after test, visual inspect the appearance of the sensor and measure zero- power resistance in 25℃


    Actual Product Photos



    WHAT PROBE ATTACHMENTS ARE AVAILABLE?


    1. FOOD PROBES These are used for taking the actual temperature of hot and cold food. The probe should be inserted into the centre of the food. Remember if probes are not cleaned before and after each use, food may become contaminated so bactericidal wipes should be used.


    2. BETWEEN PACK PROBES These are used for taking the temperature of packaged foods. A special flat probe is sandwiched between two packs of food and gives an indication of the actual product temperature.


    3. AIR PROBES These are used for taking the air temperature within refrigeration units. Air temperatures will vary and may not be the same as the food. Remember not to take a reading of units when doors have been opened or when on a defrost cycle.


    HOW CAN I ENSURE THE PROBE THERMOMETER IS ACCURATE?


    The probe thermometer should be calibrated on a regular basis. This can be done inserting the probe into boiling water and checking the reading is 100°C or by melting crushed ice and checking it is reading 0°C. On an annual basis it should be professionally checked and calibrated, This may be carried out by the manufacturer or supplier.


    Temperature and Time Requirements for Foods


    Safe Food is Good Business


    Temperature and time are the most important factors for controlling growth of disease-causing bacteria in food. This fact sheet will help foodworkers use time and temperature to ensure safe food and reduce the risk of foodborne illness


    Temperature danger zone

    • Temperature danger zone is between 41°F and 140°F.
    • Keep hot food hot and cold food cold. Always use a thermometer to check food temperatures.
    • Potentially hazardous foods must pass through the temperature danger zone as quickly as possible.

    Cooking raw animal foods


    Always use an accurate food thermometer to make sure foods are cooked to and held at these safe temperatures.

    The table and figure below show minimum cooking requirements for
    some common raw animal foods.


    Food

    Internal Temperature and Time

    Poultry
    Wild game
    Stuffed fish, meat, pasta or poultry
    Stuffing containing fish, meat or poultry

    165°F for 15 seconds

    Chopped or ground meat, fish, and commercially raised game
    Pork
    Ratites
    Injected or tenderized meats
    Eggs for hot holding

    155°F for 15 seconds
    or
    150°F for 1 minute
    or
    145°F for 3 minutes

    Fish
    Meat
    Commercially raised game
    Eggs for immediate service

    145°F for 15 seconds


    The Cooking Beef and Corned Beef Roasts fact sheet summarizes cooking requirements based on oven type and weight of roast.


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