Infrared chocolate thermometer

Infrared chocolate thermometer

Measure surface temperatures from -50 °C to 420 °C without contact and obtain a display accurate to 0.1 °C - ideal for tempering couverture, chocolate and cake melts. The infrared chocolate thermometer uses a laser to reliably measure the temperature of a wide range of masses from the food and hobby sectors without the need for cleaning between measurements. How is it used? Switch on the device and point it at the surface of the mass. The closer you hold the thermometer, the smaller the measuring range. For particularly accurate results, hold the device a little further away; the total area should be about twice as large as the measured area - see the enclosed instructions for details. If the mass is heated on the stove, stir regularly to avoid burning and falsified measurements due to uneven heat distribution. What is it suitable for? For melting and tempering couverture in a tempering device or over a water bath as well as for ice cream bases, vanilla creams or dough liquids. With the infrared chocolate thermometer, you can work quickly, cleanly and precisely - for optimum tempering results.