Comark - Kitchen Thermometers
As food safety industry leaders, you can count on the reliability of Comark kitchen thermometers. Food safety is a big topic for restaurants right now, and ensuring your product stays out of the danger zone is crucial to keeping customers safe. Rely on the accuracy of a Comark digital thermometer when it comes to your foodservice operation. At Tundra Restaurant Supply, we feature a variety of Comark thermometers, from refrigeration and oven thermometers to data loggers and thermocouples.
Thermometers are used for everything from cooking, to data logging and even inventory control. Use a thermometer to check the temperature of any product you sign for it—always confirm that your product traveled safely during transport and didn't spoil along the way! Chefs also regularly keep thermometers in their pocket to check temperatures of proteins during cooking to ensure consistency from plate to plate. When it comes to temperature logging, you also need consistent numbers that you can rely on. Incorrect temperature reports could result in serving product held in the danger zone, which will hurt you at your next inspection, but it could make your customers ill.
The danger zone is a hot topic when it comes to food safety. The "danger zone" references the temperature range of 40° F and 140° F; this is the range of temperature where you neither want hot nor cold foods to be kept in. In order to prevent the growth of bacteria and to keep customers safe, cold food should be kept colder than 40° and hot food should be held at a temperature above 140°; bacteria is most susceptible to rapidly growing on foods within this temperature zone (20 seconds!).
When thawing food, be aware of the temperature in your room. Food should not be left out for more than 1 hour in a room that is 90° F or higher. Conversely, if the temperature of the room is below 90° F then food should not be left out for more than 2 hours to thaw. Most food is susceptible to falling within the danger zone during cooling. For cooling soups and broths, utilize cold paddles to rapidly decrease the temperature prior to storing; putting hot soup in your walk in not only decreases the temperature of your stock quickly enough, but it can increase the temperature of your walk in and put the rest of your product at risk.
The best way to combat any food safety issues in your restaurant is to stock up on good food service thermometers. These commercial thermometers from Comark will help you achieve your food safety goals!
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