Brochure

Spotting critical temperatures has never been easier
or faster. The HACCP Check “Go/No-Go” lights on all
FoodPro models show immediately if temperatures
are within HACCP guidelines for safe hot or cold
food holding. A green light indicates safe hot and
cold holding temperatures, while potentially
dangerous food temperatures trigger a red light.
Local government authorities recommend the use
of HACCP (Hazard Analysis Critical Control Points)
temperature thresholds where time and temperature
rules apply. These guidelines are recommended to
food service professionals and institutions for
controlling the temperatures that product should
be stored, cooked, or cooled to, as well as the
length of time food products can safely remain at
specific temperatures.
Deep fryers Probe meat
and poultry
Cold storage Preparing foods Steam tables
and salad bars
IP54 sealed for
easy cleanup
Deep fryers
Refrigerator
and freezer
storage
Ovens
Stove and grills
Verify
perishables upon
receipt
Hot
and cold work
stations
Hot
and cold
buffets
Baking
temperatures
Holding
and warming
tables
Wine
connoisseur
A multitude of uses in
every kitchen and facility
HACCP check
Risk Zone
Ripening
Fermenting
Warming-Cooling
Heavy growth of
microorganisms
4 °C to 60 °C
Safer
Pasteurization
Sterilization
Conservation
Warm Holding
Microorganism
growth inhibited
or destroyed
60 °C
Safer
Chilled and
Frozen Storage
Microorganism
growth inhibited
4 °C
Non-contact
line checks
Industry standards
require internal
temperature
measurements for line
checks to be taken
with a probe 25 mm
below the surface
(2001 NSF/ANSI 7
standard, section
6.3.2). To apply a
similar method with
the Fluke FoodPro,
push back food 25
mm deep and take the
temperature with an
infrared scan.
Line checks can
be accomplished
10-20 times faster
when using a fast
response infrared
thermometer
compared to a contact
unit, and at the same
time eliminate cross
contamination risk.
ENEN