2 Comments

  1. Looking to monitor cooling temperatures to ensure that bulk prepared food hits health departmetn required markers (135-70 in 2 hrs/ 70-41 in 4 more hours)– which device would be best for that? Does it matter whether device would be in walk-in cooler vs. on outside of upright cooler with probe extending to interior?

    1. You should contact our commercial sales team about that, they are experts in finding the perfect thermometer for foodservice operations. 1-800-393-6434.

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