Food thermometers come in two mainstyles; analogue (or ‘dial’) and digital. Theformer tends to be more robust with a simple display, while the latter providesgreater accuracy, is usually more compact and fast becoming the more popular type of thermometer. When choosing a thermometer it is very important to know what you want in terms of the measurement range; accuracy of the reading, resolution and response time,or if you need a specialist function.

Food thermometers are fundamental to maintaining your HACCP plan and ensuring food is prepared and stored at safe temperatures. It shouldn’t be a guessing game - even the experienced professional can’t tell if food is cooked all the way through – and color won’t

tell you everything. Thermometers aren’t just used to check cooked food, but also to gauge oven, fridge and freezer temperatures.

Thermometers aren’t only intrinsic to a professional kitchen, they’re a legal requirement in the USA:

Every food service establishment must have metal-stem thermometers for monitoring food temperatures and refrigerator thermometers for monitoring the temperature inside refrigeration units.

We’ve put together a handy guide so that you can easily determine what you want from your thermometer, whether it’s simple and reliable at an aordable price or state of the art with a robust display that protects against harsh temperatures.

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