Pro-Surface Thermapen® 3 surface thermometer for grills and hotplates.
• designed for grills, hotplates and heat critical surfaces
• pivoting probe & swivel tip for good contact
• auto power on/off function
• one-handed operation
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The Pro-Surface Thermapen® 3 thermometer measures more accurately than an infrared thermometer the temperature of grills, cooktops, hotplates, and other surfaces. Using an infrared, you need to make adjustments for emissivity and distance. With a Pro-Surface Thermapen® 3 you simply open the probe and take the reading - the pivoting probe and swivel tip ensure good surface contact and high accuracy measurement.
The Pro Surface Thermapen 3 has a range of -49.9 to 299.9°C (-58.0 to 572.0°F) and a user-selectable resolution of 0.1° or 1° and it is supplied with a FREE traceable calibration certificate. The Pro Surface Thermapen is calibrated "as a system" for better accuracy than separate meter and probe combinations.
The Thermapen® 3 body is splash-resistant, designed for industrial use and has no buttons to press. Swing open the probe and it's on - close it and it's off. It uses no cables and the probe's fold away action offers protection when not in and eliminates the need for replacement probe purchases. For high temperature use you can order a protective silicone rubber boot for added thermal and drop protection.
Thermapen® is a registered trademark in the UK (2025607), EU (008449571) and the USA (3898535). It is also protected by EC Regd.Des.No. 001580473.
You can customise your Thermapen 3 even further using the micro switches in the battery compartment.
The main reason is the professional thermocouple technology that we use instead of mass-produced thermistor technology. Thermocouples are recommended by the most food standards agencies for measurement of cooked meat products and thin portions. We also use a reduced-diameter needle tip on the probe. Comparable professional meters cost £140 to £300 for the electronics and a similar probe!
Pro-Surface Thermapen 3 batteries are rated for 1,500 hours of use. In the battery compartment you can enable and disable the auto-off feature. The auto-off feature will extend the life of the batteries. See your owner's manual for details.
Not exactly. Instead it (very quickly) tells you the actual temperature and you decide if that is "done". We can give you the guidelines for food safety but you should consult your favorite cookbooks, TV shows and recipes for advice not only on safe temperatures but the best cooking temperatures for flavour and texture. Also remember that individual preference is very important.
When testing if your meat is cooked, the coldest part will be the very center of the thickest portion. With larger foods, you can take quick readings with your thermometer in several locations to verify that the entire portion is done. If you are chilling a food, the center of the thickest part will be the last to cool. Penetrate the food you are checking with the probe and place the very tip of the probe where you want to measure.
In use there's a big difference. Don't take our word for it. Check our reviews to read the many reasons written by others. Cheaper thermometers are limited by the technology that they use. These can be mass produced for just a few pennies to a few pounds. On the other hand, the Thermapen is hand-assembled and hand-tested in the UK and uses a professional thermocouple circuit design. This design costs more to make than cheaper, less capable thermometers.
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Silver ions bind to the cell surface;
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