Infrared chocolate thermometer for professionals

Infrared chocolate thermometer for professionals

This infrared thermometer uses a laser to measure temperatures from -30 to 400 °C with a resolution of 0.1 °C - ideal for precise temperature control of couverture. What is it suitable for? For almost all masses and materials in the food and hobby sector, such as chocolate, cake melts, ice cream base masses, vanilla cream or liquids for bread. As the device measures the surface without contact, there is no need to wipe or clean between measurements. How is it used? Heat chocolate-like masses in the tempering device or over a water bath. Switch on the thermometer and point it at the surface. The closer you get to the mass, the smaller the measuring range. For particularly accurate measurements, it is advisable to hold the device a little further away; the total area should be about twice as large as the measured area. The exact spot size can be found in the enclosed instructions. If the mixture is heated on the stove, stir regularly to avoid burning and falsified values due to irregular heat distribution. This allows you to work quickly, cleanly and precisely - with the professional infrared chocolate thermometer you can do this reliably.