Anyone that’s been in the commercial kitchen long enough knows that thermometers are one of the most used kitchen tools. They help staff take daily refrigeration temp checks – which are required by most health inspectors – and help ensure foods stay out of the danger zone. Here’s your guide to why there are so many different types of kitchen thermometers and how to protect your business from danger zone mishaps that could end up shutting your doors.
It’s important to note that one of the biggest differences in our main kitchen thermometer categories are thermometers and data loggers.
|Thermometer Type||Temperature Range||Temperature Speed||Price Range||Display||Ideal Uses|
|Candy Thermometers||50°F to 550°F||5 seconds||$1 - $75||
|Coffee Thermometers||0°F to 200°F||10 - 20 seconds||$1 - $30||Analog||
|Cooling Thermometers||-4°F to 390°F||5 seconds||$20 - $50||Dialog||
|Dishwasher Thermometers||-4°F to 420°F||20 - 30 seconds||$10 - $20||
|Disposable Thermometers||140°F to 170°F||20 - 30 seconds||$30 - $50||Analog||
|Fridge Thermometers||-40°F to 120°F||20 - 30 seconds||$1 - $50||
|Infrared Thermometers||-75°F to 1,020°F||5 seconds||$10 - $150||Dialog||Cooked Food (Checks External Temps)|
|Meat Thermometers||130°F to 220°F||20 - 30 seconds||$1 - $50||Analog||Meat|
|Oven Thermometers||0°F to 800°F||20 - 30 seconds||$1 - $30||Analog||Oven|
|Pocket Test Thermometers||-50°F to 550°F||Varies||$1 - $150||
The danger zone is between 40°F and 140°F and is the temperature range where bacteria is most susceptible to rapidly growing; in fact, within 20 seconds, it can double in growth on foods in the danger zone. For a commercial kitchen, keeping foods out of this danger zone is pertinent in protecting your business and you customers. Here are a few tips to follow when it comes to the danger zone.