Temperature Measurement in Food Preparation

After the food quality has been checked in incoming Goods and in storage, these standards must then also be adhered to in the kitchen. Here too, the safety and quality of the foods are of paramount importance. The most important measurement parameter is temperature. It is measured not only in the foods (core temperature), but also in the oven (ambient temperature). The measurement of cooking oil quality also allows the costs to be lowered during preparation.

Measurement method

For temperature measurements in foods, penetration thermometers are used. These allow the core temperatures of foods to be measured quickly, precisely and safely. For special measurement tasks – for instance measurements in ovens – measuring instruments with exchangeable probes are used.

With a cooking oil tester such as the testo 270, the proportion of so-called “Total Polar Materials” (TPM) in the oil is measured. If the oil is too old, it shows an increased TPM value. This results in the production of bad deep-fried goods. It can furthermore contain substances which present a risk to health. Regular measurement with the testo 270 prevents this.

The use of the measuring instrument also prevents the oil being replaced too early. This reduces oil consumption by up to 20 %, as the following example calculation, based on customer surveys, shows.

Recommended measuring instruments

Penetration thermometer testo 104
• Ideal for food: HACCP-compliant, certified to EN 13485
• Rubber-coated surface for non-slip handling
• Robust metal folding joint with long measurement tip

testo 270 cooking oil tester
• Ergonomic design for safer work
• Clear, optical alarm thanks to unmistakable traffic light display

More penetration thermometer from Testo Malaysia, Singapore or Indonesia