Why the so-called ‘Cheap’ Thermometer is costing you more than you think. In today’s fast-paced and connected world, we are all expected to do more with less, making time one of our most important assets. These workplace norms are also the case for today’s food safety and public health professionals who need to be sure of the accuracy of the information that is being recorded. Cheap Thermometer generally.
Technology today allows for more efficient and accurate data collection for those using thermometers and managing food safety programs that require the use of thermometers.
As defined in the FDA Food Code, certain foods require time and temperature controls to limit the growth of harmful bacteria.
Different Types of Cheap Thermometer
Utilizing a food thermometer is the most accurate and effective way to monitor these foods while ensuring the highest level of product quality for customers. Thermometers also provide an easy way of making sure that prepared food is kept at the appropriate temperature prior to being served.
With so many cheap, poorly manufactured thermometers available, many businesses are tempted to purchase a lower-quality product. This is understandable to an extent; if the person responsible for sourcing the company’s equipment is looking through a brochure or website. It can be hard to differentiate between models when it comes to things like accuracy, toughness, and builds quality.
If all the options look the same, I might as well buy the cheap one, right? In the short term, perhaps this is the case, but a few months/years down the line. Try taking another look at the numbers when it comes time to replace units. You’d be surprised.
In many cases, we’ve found the frequent replacement of low-cost thermometers is more of an issue than you’d think, particularly for those organizations purchasing thermometers in large quantities. With costs continuing to rise in the restaurant industry, anyway, a business that can cut costs and improve efficiency is of course very welcome.
Some of the cheaper models of thermometers are flimsy and built with such poor quality that they should almost be considered disposable.
For example, say you’re paying as little as $15 for a bi-metallic stem pocket thermometer; these thermometer types require daily calibration to ensure accuracy (possibly more frequent calibration if they are not handled correctly). And on average need to be replaced every 2-3 months because they get lost, get dropped repeatedly, get wet, the probe snaps, or the unit just stops working.
Taking the time for employees to calibrate at least once a day can start to add up, and the need to buy and keep replacement units on hand isn’t doing much good for your labor and equipment budget. Not to mention the risk of a situation where there isn’t a thermometer available for employees to check final cooking temperatures.
This leaves you with no adequate way of making the required checks, and ultimately puts your customers and your brand’s reputation at risk. In this situation, it’s going to add up to explore a better quality option, sort of a robust waterproof thermometer that would last 5 to six times longer.
Some manufacturers, like Testo, offer a 2-year warranty on all thermometers. So you’ll make certain they need been built to last. With so many things in life, you get what you pay for, and thermometers are no exception.
In addition to longevity, cheap thermometers cause issues regarding functionality and, more importantly, accuracy. They will only offer basic functions while high-quality thermometers offer quite one measuring function.
For example, Testo offers a thermometer with both an infrared sensor for non-contact measurement also as a penetration looked for core temperatures. When you use a cheap thermometer you can’t be certain you are even getting the correct measurements. Of course, when employing a measurement device, accuracy is critical.
5 Reasons not to Use a Cheap Thermometer
As anyone in the Food Service or Catering industry will know, a food thermometer is a day-to-day tool you can’t go without. Whether it is for checking the temperature of meat, poultry, or egg products. Using a thermometer is the only sure way of ensuring both safety and the food is cooked to the desired taste (i.e. rare, medium, well done, etc.).
From a food safety perspective, these types of foods must be cooked at a minimum internal temperature in order to remove any harmful bacteria. A food thermometer is also required to make certain prepared food is kept at the appropriate temperature prior to being served.
5 Reasons You Shouldn’t Use Cheap Thermometers
Since a food thermometer is such an important tool in food preparation, making sure you have a fully functioning, reliable thermometer available at all times is crucial.
There are a number of factors that differentiate a high-quality thermometer from their cheap and nasty counterparts.
Below we outline the 5 key reasons you shouldn’t be tempted by the low price point and encourage you to stay well clear of the poorly manufactured brands.
1. Lack robustness – cheap models are flimsy and often break easily leaving you without an instrument and putting you and your customers at risk.
2. Not accurate – by using a cheap thermometer you can’t be certain you are even getting the correct measurements and of course when using a measurement device accuracy can be critical.
3. Not user-friendly – as anyone who’s used a low-quality thermometer will know, they can be a real pain to use, not offering much in terms of usability such as a poor display making the readings hard to see.
4. Low functionality – cheap thermometers will only offer very basic functions whilst top-quality thermometers can offer more than one measuring function. For example, infrared for non-contact measurement as well as a penetration probe for core temperatures.
5. More expensive in the long term – if you have to replace your thermometer every couple of months because of it being dropped or getting wet. It may make sense to buy a robust waterproof thermometer that could last 3 to 4 times longer.