Professional chocolate thermometer infrared

Professional chocolate thermometer infrared

The infrared thermometer is perfect for the precise tempering of couverture. Temperatures of all kinds of masses from -30 °C to 400 °C can be measured via the laser. The temperature is indicated with an accuracy of 0.1 °C. So this thermometer is suitable for almost all masses and materials from the food and hobby area, we use it especially for melting couverture, chocolate and cake melts, because no wiping or cleaning between measurements is necessary.

Infrared thermometer - application

Prepare all the ingredients for your creation. This can be, for example, an ice cream base, a vanilla cream or even the liquid for a loaf of bread. If you want to melt or temper a chocolate-like mass, place it in the tempering unit or over a water bath. This allows you to turn on the thermometer and point it at the mass. The closer you hold the thermometer to the surface, the smaller the measuring range. For particularly accurate measurements, it is advisable to hold the instrument a little further away, but the total area should be about twice as large as the area being measured. How large this is exactly, can be found in the enclosed instructions.

If the mass is heated on the stove, for example, stir it a little at a time. This prevents burning on the bottom and falsified measurements due to irregular heat distribution.

Since the device itself does not come into contact with the measured mass, cleaning is not necessary. This allows you to work quickly, cleanly and precisely, and your couverture is optimally tempered.