Thermapen® Air - thermometer with air temperature probe .
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The Thermapen® air thermometer is now available available with an air temperature probe. The fast response air probe is an invaluable tool in establishing the correct air temperature quickly in HVAC, laboratory applications and other temperature sensitive working areas.
The Thermapen® air thermometer incorporates a large digital display with a precise read-out over the range of -49.9 to 299.9 °C with a 0.1 °C resolution and an accuracy of ±0.4 °C. The resolution can be switched to 1 °C, if required, via a switch in the battery compartment. The thermometer will power off automatically after ten minutes, maximising battery life. This feature can be disabled if not required. Both low battery (icon) and open circuit indication are also displayed, when applicable. Each Thermapen® is powered by two lithium coin cell batteries with a minimum life expectancy of 1500 hours.
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.
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!
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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