Burger temperature probe

• Temperature probe type K
• Beach -75 at 250 ° C
• Precision ± 0.5 ° C, 0 ° C at 100 ° C
• 45 ° probe elude
• Two peak sizes available - 6 mm and 12 mm 

The temperature probe to hamburger was Designed specifically to measure the temperature of the burgers And measure that they are properly cooked. The FSA (Food Standards Agency) council is Make sure they are well cooked throughout the process. By simply burning the exterior on a hamburger of minced meat, there is a risk of ingestion of harmful bacteria.

The design of point of the hamburger probe allows insertion Inside the hamburger cake to measure with precision when it is perfectly cooked. The 12 mm stainless steel disk guarantees the correct insertion depth each time (6 or 12 mm)! Just Insert it into the burger until the disc affects the surface of the burger To verify that it has reached the ideal temperature to be cooked properly.

The stainless steel section of the probe measures 4.5 mm in outside diameter x 45 (elbow at 45 °) x 160 mm. The measurement tip has an outside diameter of 1 mm x 6 or 12 mm.

Features

Precision of the probe (high precision type): ± 0.5 ° C between 0 and 100 ° C

Probe beach: -75 to 250 ° C

Two peak sizes available: 6 mm / 12 mm

Probe diameter: 4.5 mm then reduced up to 1 mm at the tip

Length of the probe: 160 mm plus the point of 6 or 12 mm