ETI offer an extensive range of practical and easy to use home and garden thermometers. The range includes healthcare thermometers, weather stations and garden thermometers to name just a few of the many products available.
the dangers of scalding
Every year thousands of people are scalded, the majority are the elderly or children under five. However, there are also numerous incidents of scalding each year in commercial kitchens and factories. The degree of scalding does depend on the actual temperature, the volume of delivered hot water and the contact time. Evidence of scalding increases rapidly with temperatures of +45°C or above. To help eliminate the dangers of scalding, it is essential to regularly check the temperature of hot water (see chart below) with an accurate thermometer.
+44°C for an unassisted bath fill
+46°C for shower applications
+41°C for wash basin applications
+38°C for bidet applications
In a kitchen environment - practicality and safety from scalding come into direct conflict - water needs to be of a temperature of between +46 to +48°C to ensure thorough removal of grease, but at these temperatures, great care must be taken to avoid the risk of scalding.
body temperatures
The normal core body temperature of a healthy, resting adult human being is stated to be at +37°C (+98.6°F). This may vary slightly due to an individuals metabolic rate, the time of day or the part of the body where the temperature is taken. Clinical research has shown that the ear is an ideal site for taking body temperature, since the eardrum shares the same blood supply with the hypothalmus, the part of the brain that controls body temperature. The ear thermometer quickly measures the infrared heat given by the eardrum and surrounding tissues, converting this into an oral equivalent.
barbecue cooking temperatures
Proper cooking kills food poisoning bacteria such as salmonella, campylobacter,
e.coli and listeria. It is important, therefore, to cook food thoroughly, especially meat. When cooking poultry, minced or chopped meat (for example burgers and sausages) and rolled joints, the centre of the meat should reach a temperature of +70°C for at least two minutes. The suggested temperatures below are for whole joints or for cuts of meat and poultry.
meat
rare
medium
well done
beef
+60°C
+70°C
+80°C
pork
n/a
+70°C
+77°C
chicken
n/a
n/a
+80°C
turkey
n/a
n/a
+80°C
lamb
+60°C
+65°C
+70°C
Electronic Temperature Instruments Ltd Dominion Way Worthing West Sussex BN14 8NW
Telephone* 01903 202151 - Fax 01903 202445 - email VAT Reg. GB 397 5525 04 Company Reg. 1746462
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