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Oven Temperature Verification

cook temperature thermometer oven

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#1 qalearner

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Posted 02 September 2015 - 05:14 PM

Hello, 

 

Does anyone have any experience with verifying the temperature reading that an oven has? We want to do some testing in the oven to see if we have hot/cold spots but are having difficulties finding a thermometer that will record the temperature while being able to go into the oven. 

 

Ideally we would like to be able to probe product and get the ambient air temperature.

 

Thanks.


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#2 Charles.C

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Posted 02 September 2015 - 07:29 PM

Hello, 

 

Does anyone have any experience with verifying the temperature reading that an oven has? We want to do some testing in the oven to see if we have hot/cold spots but are having difficulties finding a thermometer that will record the temperature while being able to go into the oven. 

 

Ideally we would like to be able to probe product and get the ambient air temperature.

 

Thanks.

 

Hi qalearner,

 

(a) You omitted to mention the temperature to be verified? Around 100 degC is not too difficult, otherwise maybe less easy.

 

(b) It also depends on how much accuracy required ?

 

minimally, if by thermocouple (TC) need a control box + suitable pre-calibrated probe. the calibration required will depend on (a,b)

 

I do laboratory ovens running at ca. 100degC with a  pre-calibrated probe having a long. thin, connection line so as to to be able to slide past the door's insulation and still allow closing.

 

Ambient is obviously easy to measure but not necesssarily easy with respect to calibration unless you live in an igloo.


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Kind Regards,

 

Charles.C


#3 BritAbroad

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Posted 02 September 2015 - 11:53 PM

Use a DataTracer!!! Mesa Laboratories provide them and they are great for achieving a heat distribution test, Run it through different areas of your cooker and compare each results.
They can be inserted into a product like shrimp cheese meat or anything and then you read the data from the tracer and it gives you the temperatures achieved and an Fo value


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#4 Charles.C

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Posted 03 September 2015 - 01:26 AM

Hi Britabroad,

 

Good suggestion ! I presume you mean something like this -

 

Attached File  ValidationforISO17025Poster.pdf   1.24MB   69 downloads

 

Indeed such devices have been used in pasteurization validations for many years.

 

Agree this technique is very "cool"  but last time i was offered (several years ago) such a product the cost was unfortunately equally cool. Maybe times have changed.

 

PS - Pleased to see you worked out the upload procedure. Still waiting for -

 

http://www.ifsqn.com...ion/#entry90028


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Kind Regards,

 

Charles.C


#5 Glebe Farm

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Posted 03 September 2015 - 07:09 AM

I have used a 12 pen recorder from Datapro in UK with each probe embedded in chicken pieces set out across the travelling band to cover fully and also had a heat proof video camera and the corellation of the temperature distribution and video highlighted some areas of concern.


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#6 BritAbroad

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Posted 03 September 2015 - 12:07 PM

Charles C. - Yes we have 3 of the M3 wireless loggers and use them in the shrimp/prawn or crab industry

 

The cost for a brand new tracer is $1640 USD plus software and interface, Which totalling around $2500USD each.
This technique is becoming more and more popular within the steam cooking industry. Supermarkets lover the idea of eliminating human error.
The probes are very accurate too 0.1°+/-. Highly recommended for cooking verification which also calculates your Fo achieved.

 


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#7 qalearner

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Posted 03 September 2015 - 01:54 PM

Yes, around 100C would be the max temperature. I am liking the idea of a probe with a long cord so the recorder can be placed outside the oven. 


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