Food and Cooked Meat Sensor (CMP)0 pages
THERMAL
nnnnDetecton
nnnnData Sheet No 068
nnnnCooked Meat
nnnnProducts Probe
nnnnPRODUCT DESCRIPTION
nnnnCooked Meat Products Probe
nnnnr—1
nnnnDuring the process of cooking meat products, it has been the prac-
nnnntice for many years to rely on oven temperature as an indication of
nnnnproduct temperature. With current legislation this is no longer ac-
nnnnceptable and knowing the core temperature of the product is es-
nnnnsential to ensure product quality and safety. The CMP sensor was
nnnndesigned to meet these criteria and offers the opportunity of accu-
nnnnrate measurement with a rugged build.
nnnnSPECIFICATION
nnnnMECHANIC
nnnnProbe and handle
nnnnmaterial
nnnnProbe :
nnnnHandle :
nnnnFlexible conduit:
nnnnResistance Thermometer
nnnnDetector
nnnnin 316L stainless steel.
nnnn6mm OD x 100mm long with a chisel point.
nnnn12.7mm OD x 100mm long.
nnnn7mm OD x 1500mm long in 304 stainless
nnnnsteel.
nnnnOperating range
nnnnsingle or duplex PT100 with 3 wire connec-
nnnntion , Class 'A' tolerance and to BS EN
nnnn60751:1996.
nnnn-50 to +250°C (-58 to+482°F)
nnnnProduct code
nnnnCMP
nnnnThermocouple
nnnnDetector:
nnnnOperating range
nnnnsingle or duplex elements, types T (Cu/
nnnnCon), 'K' (NiCr/NiAl) to BS EN 60584-1:1996.
nnnn-50 to +380°C (-58 to+716°F).
nnnnA temperature transmitter with a 4 to 20mA output can be supplied for
nnnnmounting outside of the oven.
nnnnOther dimensions and tolerances outside the above specifications may
nnnnalso be available on application.
nnnnM0H
nnnnISO 9002
nnnnREGISTERED COMPANY
nnnnThermal Detection Limited
nnnnUnit 6, Orde Wingate Way
nnnnPrimrose Hill Industrial Estate
nnnnStockton-on-Tees England TS19 0GA
nnnn©Thermal Detection 2007
nnnnTel +44 (0) 1642 602878
nnnnFax +44(0) 1642 618307
nnnnEmail tdl@thermal-detection.com
nnnnWebsite www.thermal-detection.com
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