At the plant I work in we do ph testing of production during the cooking process and after the cooking process. Currently we are using an Oakton model pHTestr 50 and 50s pocket testers. I will be blunt. These meters have recently become a pain to deal with. We've come across various issues where the meter will say its over range, under range or just don't want to calibrate properly. I would like to look into different models so I wanted to ask around the forums to see what you guys use for your testing. Again we use ours for cooked meats and finished goods after it has been cooked. Picture provided of the current model we are using.