Food and Cooked Meat Sensor (CMP)0 pages

"

THERMAL

nnnn

Detecton

nnnn

Data Sheet No 068

nnnn

Cooked Meat

nnnn

Products Probe

nnnn

PRODUCT DESCRIPTION

nnnn

Cooked Meat Products Probe

nnnn

r—1

nnnn

During the process of cooking meat products, it has been the prac-

nnnn

tice for many years to rely on oven temperature as an indication of

nnnn

product temperature. With current legislation this is no longer ac-

nnnn

ceptable and knowing the core temperature of the product is es-

nnnn

sential to ensure product quality and safety. The CMP sensor was

nnnn

designed to meet these criteria and offers the opportunity of accu-

nnnn

rate measurement with a rugged build.

nnnn

SPECIFICATION

nnnn

MECHANIC

nnnn

Probe and handle

nnnn

material

nnnn

Probe :

nnnn

Handle :

nnnn

Flexible conduit:

nnnn

Resistance Thermometer

nnnn

Detector

nnnn

in 316L stainless steel.

nnnn

6mm OD x 100mm long with a chisel point.

nnnn

12.7mm OD x 100mm long.

nnnn

7mm OD x 1500mm long in 304 stainless

nnnn

steel.

nnnn

Operating range

nnnn

single or duplex PT100 with 3 wire connec-

nnnn

tion , Class 'A' tolerance and to BS EN

nnnn

60751:1996.

nnnn

-50 to +250°C (-58 to+482°F)

nnnn

Product code

nnnn

CMP

nnnn

Thermocouple

nnnn

Detector:

nnnn

Operating range

nnnn

single or duplex elements, types T (Cu/

nnnn

Con), 'K' (NiCr/NiAl) to BS EN 60584-1:1996.

nnnn

-50 to +380°C (-58 to+716°F).

nnnn

A temperature transmitter with a 4 to 20mA output can be supplied for

nnnn

mounting outside of the oven.

nnnn

Other dimensions and tolerances outside the above specifications may

nnnn

also be available on application.

nnnn

M0H

nnnn

ISO 9002

nnnn

REGISTERED COMPANY

nnnn

Thermal Detection Limited

nnnn

Unit 6, Orde Wingate Way

nnnn

Primrose Hill Industrial Estate

nnnn

Stockton-on-Tees England TS19 0GA

nnnn

©Thermal Detection 2007

nnnn

Tel +44 (0) 1642 602878

nnnn

Fax +44(0) 1642 618307

nnnn

Email tdl@thermal-detection.com

nnnn

Website www.thermal-detection.com

"