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About
Material |
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The following materials have high emissivity, and are
well-suited for infrared thermometer measurements:
- Plastic
- Glass
- Ceramics
- Cloth
- Skin
- Water
- Milk
- Foliage
- Soil
These materials have low emissivity characteristics,
poor for IRT measurements:
- Gold
- Aluminum
- Any shiny object
For details, please see the attached emissivity table.
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Indoor
Applications |
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- Use
the IRT to detect leeks within or the integrity of
the insulation within your house. This can help reduce
your AC/Heating bill.
- Use
the IRT to help detect the temperature of an overloading
circuit breaker.
- Use
it to aid in early warning detection of an over-rated
wire in a wall.
- You
can even detect if someone has secretly used your
PC. After just one hour of use, the computer monitor
can reach +15degC higher than ambient.
- Use it to teach students
and your children about the physics.
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Outdoor
Applications |
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- You
can determine the quality of a sleeping bag. Simply
have someone lie inside the bag for five minutes.
Then scan the outer surface using an infrared thermometer.
If the temperature reading is very close to ambient
temperature, then you will know that all of the body
heat has been contained inside the bag, which means
that the sleeping bag will be useful in keeping you
warm. However, if the reading varies throughout the
length of the sleeping bag, it is probably because
the insulation is poor.
- Measure
the azimuth temperature (air temperature above your
head). On a sunny warm day, the ambient temperature
can be as high as 20degC. If the azimuth temperature
is much lower than ambient, the climate will probably
drop very quickly after sunset.
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Automobile
Applications |
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- Check tire temperature. For
example, in Formula-1 racing, a tire
that has just completed a 60mph run will be very hot.
The infrared thermometer can check for tire temperatures
so that proper tire balancing and inflation may be
completed.
- Check the temperature of misfiring
spark plugs, dead cylinder, and fuel injectors. Diagnose
vehicle cooling systems and locate coolant leaks.
- Perform the accurate measurement
of thermostat open/closed temperatures. Perform A/C
and heater core diagnostics, detect overheating electrical
components, fuse links, and connectors.
- Check catalytic inlet/outlet
converters. If the catalytic converter functions properly,
the outlet should have a higher temperature.
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| ZyTemp disclaimer:
Never check the parts of a vehicle after ignition. Checking
an automobile should only be done by trained professionals. |
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Electric |
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Radio
Controller (R/C) racing |
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Temperature is
an important index to fine tune the engine of a serious
radio-car racer. ZyTemp's TN1 is a valuable device that
can measure the temperature of the race car's engine because
of its affordability and compact size.
Note to user: a more reliable
method to obtain a highly accurate temperature is to switch
to 'Max' Mode before scanning.
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Cool
and Fun Applications |
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- The infrared thermometer
(IRT) can detect a TV or computer that has been used
one hour ago, simply by a one degree Celsius difference
from ambient.
- IRTs can locate an invisible
thermal footprint.
- IRTs can tell which chair
had someone seated in it before.
- Locate an object inside
a plastic bag.
The Certificate of Calibration
(optional) label guarantees the accuracy to match any
high-end, high-performance infrared thermomether. ZyTemp's
batch calibration testing process has brought down the
cost of the TN1 by nearly five fold that of other $200
devices, which perform at comparable functionality.
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Applications
in Foodservice |
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| These temperature standards
are based on 1999 FDA Food Code. Critical Temperatures
for Foodservice |
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Receiving |
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Refrigerated potentially hazardous
foods:
Frozen foods: 0°F or below
Check temperatures of food upon receipt and reject any
potentially hazardous foods out of accepted ranges
Put perishable foods away promptly.
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Storage |
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Refrigeration(air) temperature:38°F
or below
Refrigeration(food) temperature:41°F
or below
Refrigeration-Seafood(food) temperature:30-34°F
Refrigeration-Fresh Produce(food) temperature:
Deep chill:26-32°F
Freezer(food) temperature:0°F or below
Dry Storage:50-70°F
Use open shelving and do not cover with foil
Check foods in multiple locations throughout a cold storage
area ,temperature may not be uniform
For ready-to-eat foods prepared on-site,label and comply
with storage time stands(7 days maximum for food held
at 41°F or below)
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Thawing |
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In the refrigerator:41°F or below
Under running water:70°F or below(water temperature)
Do not thaw at room temperature
If you thaw in a microwave, immediately begin cooking
the food after wards.
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Cooking |
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Beef roast:145°F or 3 min. minimum
or 140°F for 12min. or 130°F for 121 min.
Beef, steaks, pork, ham, fish, seafood (fillets, chops,
or intact pieces), bacon:145°F for 15 sec., minimum
Ground beef, ground pork, chopped/flaked meals:155°F
for 15 sec. minimum.
Food cooked in microwave:165°F hold 2 min. minimum
Fruits,vegetables:140°F(no minimum time)
Check your local regulations for variations on these standards
For combination dishes, choose the ingredient with the
most stringent standard and follow it
Measure temperature in the thickest part of the food.
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Cooking
- Potentially Hazardous Food |
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From hot temperature: Cool to 70°F
within 2 hours; and down to 41°F or below with 4more
hours(6 hours total).
From room temperature: Cool to 41°F within 4 hours.
Do not cool at room temperature
Use a blast chiller or ice bath to hasten cooling.
Drive food into small units or use a shallow pan.
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Holding |
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Hot Food:140°F or above
Cold Food:41°F or below
Keep food covered
Stir hot food frequently
Store utensil in food
Take actual food temperature; do not rely on a thermostat
setting
Check temperature frequency(at least every 2 hours)
Do not use hot holding equipment to heat or reheat food.
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Reheating |
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Reheat leftovers to a minimum temperature
of 165°F
Food must reach temperature within 2 hours.
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Potentially
Hazardous Foods |
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These foods favor bacterial growth
and require strict temperature control;
Meat, poultry, eggs, seafood, dairy products, cut melon,
raw seed sprout, garlic-in-oil mixture, cooked rice or
potatoes, and others
Danger Zone:41 -140
Potentially hazardous foods exposed to this temperature
range for a cumulative total of more than four hours are
not safe to eat
More Temperatures
Handwashing water:110
Sanitizing solutions(heat):171 for 30 sec. minimum.
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