The Learning Center

For professionals and other serious users of ThermoWorks products, here you'll find a growing collection of technical articles, tips, videos and other resources to help you do your job. Find info on instrumentation, sensors, measurement and control, calibration and a variety of commercial applications.
Thermoblog
Boiling Point Calculator
Food Safety Mistakes
Glossary of Terms
HACCP
Infrared Emissivity Table
Proper Ice Bath

Featured Reads

Overcoming Checklist Challenges with the Saf-T-Log
Overcoming Checklist Challenges with the Saf-T-Log
Overcoming Checklist Challenges with the Saf-T-Log When it comes to developing an effective system for... Read Now
Find Your Perfect Griddle Temperature with the Pro-Surface Thermapen
Find Your Perfect Griddle Temperaturewith the Pro-Surface Thermapen Cooking meat on a griddle has distinct advantages over other methods. More food surface is in direct contact with the heat source, which triggers more browning. This browning is what gives you a tantalizing crust and mouth-watering aromas resulting in more flavorful food. Achieving just the right amount of browning starts with just the right amount of heat. While browning becomes noticeable at 310°F (154°C), caramelization (i.e. the denaturation of proteins) doesn't happen until temperatures reach between 320 to 400°F (160 to... Read Now
The "Spot Size" of the Measurement
The "Spot Size" of the Measurement The "spot size" of any given measurement is, in turn, controlled by two variables: the "distance to target ratio" of your particular infrared thermometer the distance between your infrared thermometer and the target What is the Distance to Target Ratio? Typically listed on the thermometer itself, the "distance to target ratio" (or DTR), also referred to as the "distance to spot ratio", tells you the diameter of the "circle" of surface area an IR thermometer will measure at a given distance. For example, an... Read Now
Caring for your Thermapen™
Caring for your Thermapen™ The Super-Fast Thermapen is a professional temperature tool that requires a bit of cleaning and care to keep it operating at peak performance. For best results, follow these tips to increase the useful life of your Thermapen: 1 - Never leave the Thermapen inside an oven, grill, smoker, or microwave while cooking. Do not leave it under heat lamps, or on a hot surface like a grill hood. When checking temperatures above a grill or fire, be careful that the Thermapen body does not get too... Read Now
Basic Thermometry Concepts: Recording Features
Basic Thermometry Concepts: Recording Features One of the most valuable features of today's thermometers is the ability to view, record and manipulate the measurements that you take. Here are a few advanced features included in some of our more dynamic thermometers: Recording maximum and minimum (Max/Min) temperatures is a very helpful feature, particularly when trying to determine if a target has been kept within designated temperature boundaries over an extended period of time - as with data logging. Thermometers with Max/Min functionality display the highest and lowest temperatures encountered. Some... Read Now
How to Accurately Measure Hot and Cold Holding Pans
How to Accurately Measure Hot and Cold Holding Pans In our work with quick service restaurants, large chains, and independent restaurants who measure product in hot and cold holding pans, we see the same two big mistakes again and again. The good news is that both of these mistakes are easily remedied leading to more accurate temperature readings and safer food for your customers. Mistake #1: Failing to Stir Foods Before Measuring Their Temperature Differences in temperature within the same medium are called “gradients.” If a batch of beans was... Read Now