The use of thermometers is wide spread across a huge number of industries and applications. The advances in infrared and laser technology have allowed for the development of non-contact infrared thermometers. These come with some huge advantages over contact and penetration thermometers and give the user a much less invasive, more efficient means of accurately reading temperatures.
Infrared thermometers can be used for all sorts of applications in the food sector, whether to measure surface temperature of individual foods or entire goods pallets. This can be be done entirely without contact or having to damage packaging, which is particularly useful for the Incoming Goods department. If a limit value is exceeded or undershot, the hinged penetration probe is also able to measure the core temperature.
A lot of people think with advances in technology such as this, so comes the requirement for a greater level of understanding before an instrument can be used effectively. In actual fact infrared thermometers are very easy to use, regardless of prior technical proficiency. There are however some useful hints and tips that can help you get the best out your Infrared thermometer and at Testo we understand that every little bit of information helps.
So here are some tips when using your infrared thermometer, we hope you find them useful:
1. When not in use make sure that the sensor is covered – this will make certain it doesn’t get damaged.
2. Keep from shining laser and infrared beams directly into eyes – might seem obvious but you’d be surprised how often this happens!
3. Pay attention to reflective surfaces – this my affect your beam and therefore your readings.
4. Always make sure that an infrared thermometer is appropriate for the job at hand – if a limit value is exceeded or undershot, a penetration probe may be needed to measure the core temperature. The testo 104IR would be ideal in this instance as it is capable of Infrared measurements and has also has a fold-able probe if needed.
5. Beware of steam or screen condensation – this might skew your readings.