Signatrol offer a range of hand held thermometers to assist with HACCP, EFSIS and SFBB implementation. From the simple temperature pens through to the more advanced Infra red thermometers, with varying levels accuracy, Signatrol offer a complete solution.
The low cost temperature pens are available in various colours, ideal for monitoring different products and therefore avoiding cross contamination.
The Signatrol SL-ET handheld thermometer is a low cost option with maximum and minimum memories as well as a switchable
°C / °F switch.
The SL-TH20 is a high precision hand held thermometer with a range of temperature probes for various applications.
The Signatrol SL-IRT is an infra red, non contact thermometer that measures over the range -60°C to +500°C. The SL-IRT has an accuracy of ±1°C over the range 0°C to +65°C.
It is essential that the internal temperature of all meats reach a certain point before the food is served. The table below indicates the required internal temperature that the meat should reach.
Product Specifications
|
Meat |
Internal Temperature |
| Whole Chicken / Turkey |
82°C |
180°F |
| Chicken / Turkey Breast |
77°C |
170°F |
| Pork |
77°C |
170°F |
| Lamb - Rare |
63°C |
145°F |
| Lamb - Well Done |
77°C |
170°F |
| Beef - Rare |
63°C |
145°F |
| Beef - Medium |
71°C |
160°F |
| Beef - Well Done |
77°C |
170°F |