Oakton 35625-40 Manual De Instrucciones página 12

Measuring Food at the Receiving Dock
Use the food safety thermometer to accurately
measure perishable products at the receiving
dock. When a delivery of fresh or frozen food
arrives, check that the products, shipping
crates, and internal temperature of the delivery
truck are all at the proper storage tempera-
tures. Check for warm spots in products that
can result from improper stacking and airflow.
Measuring Food in Holding and
Serving Areas
Use the noncontact thermometer to easily
scan and accurately measure surface temper-
ature of products held in hot or cold holding
areas, such as open-top refrigeration units,
steam tables, salad bars, fresh meat or fish
displays and warming ovens.
Use the HACCP Check feature quickly identify
if unsafe temperatures within the HACCP
"Danger Zone" of 4°C to 60°C (40°F to
140°F) by slowly scanning across the surface
of food, storage containers, the contents of
deli cases, chilled salads and desserts, holding
ovens, rotisseries, etc.
Note: If any questionable temperatures are
indicated or if temperature readings are within
±1°C (±2°F) of the HACCP "Danger Zone"
boundary, use the probe to check internal
temperatures.
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