9 replies to this topic

[Mr. Incognito]

Good afternoon (or morning/evening) all, I'm looking for a remote data logger or probe that I can bake inside of my food products to record the center temperature to validate pathogen inactivation.  I know these things exist but I can't seem to find them. One oven is a 90' tunnel so I can't just use a thermometer with a long probe line. Thank you, Mr. I

[Cthulhu]

We have these.

 

https://onsolution.com.au/thermochron/

 

You also have to get the software and reader.

[Mr. Incognito]

We have these.

 

https://onsolution.com.au/thermochron/

 

You also have to get the software and reader.

 

Thanks,

 

We need one that'll go to a higher temperature, approximately 400-500 degrees F.

[Cthulhu]

Thanks,

 

We need one that'll go to a higher temperature, approximately 400-500 degrees F.

Internal temperature of 400-500 degrees?  We measure our internal temperature of our granola with these. We get to roughly 235 degrees and the extreme one works to 257 degrees Fahrenheit. What is the internal temperature of your products? 

[Mr. Incognito]

Internal temperature of 400-500 degrees?  We measure our internal temperature of our granola with these. We get to roughly 235 degrees and the extreme one works to 257 degrees Fahrenheit. What is the internal temperature of your products? 

 

We cook cakes as well so we need to get the temperature high enough for pathogen inactivity for Salmonella, ecoli, and listeria (facility hazard).  We are also going to start cooking raw ground meats.

[Charles.C]

We cook cakes as well so we need to get the temperature high enough for pathogen inactivity for Salmonella, ecoli, and listeria (facility hazard).  We are also going to start cooking raw ground meats.

 

The internal temperature is above 200degC ? Really ?

 

L.mono requires approx 70degC/2min for 6D ?

[Scampi]

4. Thermometer Perhaps the most accurate way to check if your cake is done is to use a thermometer to check the internal temperature of the cake which should be around 98 C (210 F).

 

Perhaps incognito means the oven temperature and not internal temp of the oven????

 

160°F

 

160°F/70°C -- Temperature needed to kill E. coli and Salmonella.

 

HEALTH AND SAFETY TEMPERATURES

160°F/70°C -- Temperature needed to kill E.coli and Salmonella.

NOTES -- TIME AND TEMPERATURE EFFECTS 

While Salmonella is killed instantly at temperatures above 160F keeping the temperature for longer periods of time at lower temperatures will also be effective. See the chart below.

Times for given temperature, fat level, and species needed to obtain 7-log10 lethality of Salmonella*
------------------------------------ fat%=5 ----------------------

temp F  chicken turkey 150 2.8 min 3.7 min 155 47.7 sec 1.2 min 160 14.8 sec 26.1 sec

 

Times for given temperature, fat level, and species needed to obtain 7-log10 lethality of Salmonella*

-------------------------------- fat%=12 ------------------------------------

temp F  chicken turkey 150 4.2 min 4.9 min  155 54.4 sec 1.3 min 160 16.9 sec 26.9 sec
 

Edited by Scampi, 14 June 2021 - 05:50 PM.

[Mr. Incognito]

Yeah maybe.  Sorry ya'll to be honest this isn't my area of expertise.  Thank you.

[Cthulhu]

Its all good. That's why I was asking for the internal temperature. I would find out what your internal temperature is for your products and go from there. I'm going to assume it isn't more than 257F and the extreme data logger in my first post will work. Our ovens are set to 335 and they work fine because the internal temp is never more than 240F or so.

Yeah maybe.  Sorry ya'll to be honest this isn't my area of expertise.  Thank you.

[mortega]

Hi, I think what you need is a M.O.L.E., I have attached a link so at least you have an idea of what I mean  your yeast supplier probably can help you with it, other wise a third party technician should do the trick, I hope this is helpful in a any way, good luck.

 

https://www.ecd.com/...ial-Baking.aspx