Practical tips for measuring correctly in the food industry

Infrared measuring instruments carry out non-contact temperature measurement, i.e. with no direct contact with the food. Optical sensors measure the thermal energy emitted by objects in the invisible infrared range and display the temperature.

Tips for measuring correctly


  • The closer the better. This ensures that only the measurement object is measured, and not its surroundings too. 
  • Reliable infrared measuring instruments utilize easy-to-see laser points to identify measurement zone 
  • Allow sufficient time for the instrument to adjust to the ambient temperature of the environment where the measurement takes place.
  • For accurate measurement results: Surfaces should be clean (free of dirt, dust, etc.)

Core temperature measurement is carried out with a penetration probe. This measurement is extremely accurate, since the temperature is determined directly inside the product. Immersion/penetration probes are specially designed for measuring in liquids and semi-solid substances (e.g. meat, fish, dough).

Tips for measuring correctly


  • Non-frozen food: Immersion depth at least 5 times (ideally 10 times) deeper than the probe diameter (for good heat transfer from the food to the probe) Example: Penetration depth = 4 mm (diameter of probe tip) x 5 = 20 mm
  • Frozen food: A special frozen food probe (with corkscrew tip) must be screwed into hard, frozen food until the thread is no longer visible
  • The response time of the probe is approx. 15 seconds to 3 minutes longer than the t99 time when measuring in food
  • Measuring instruments with a thermocouple sensor and infrared measuring instruments require an acclimatization time of 15-20 minutes when used in cold environments (> 2 min)

 With a cooking oil tester, the proportion of Total Polar Materials (TPM) is measured directly in the hot oil.

Tips for measuring correctly


  • Remove the food to be fried and wait until no more bubbles can be seen in the oil. Any water / fried food in the oil will falsify the results
  • The ideal immersion depth is between the minimum and maximum marks on the probe • Temperature of the oil during measurement should be min 104 °F, max. 392 °F  
  • Keep a minimum distance of 1 cm between the probe and the metallic components of the deep fryer
  • The cooking oil test can be carried out more quickly via small circular movements in the oil

High-precision measurement of the pH value in semi-solid and liquid products is carried out using a pH measuring instrument.

Tips for measuring correctly

  • Use an electrode and measuring instrument suitable for the application
  • Check electrode (liquid level, broken glass), open storage cap, clean with water and pat dry
  • Immerse the electrode in the measurement solution, stir it briefly, then leave it to stand – until a stable reading is obtained with the aid of the Hold function
  • Record the temperature of the measurement solution and the pH value


From food transportation to storage, it is crucial to carry out seamless and continuous monitoring and documentation of the ambient conditions. Data loggers and monitoring systems are ideal for monitoring food.

Tips for monitoring data correctly


  • Freezers: Long-term monitoring of the air temperature with external probes in the vicinity of the air recirculation, at ground level and around the maximum fill level
  • Refrigerated storage areas/storage rooms: Install a data logger for use as semi-stationary measuring technology. Measurement data is stored and can be read out on the PC
  • Transportation: Place the data loggers in the immediate vicinity so that they are in contact with the goods (e.g. in the package or between packages) or semi-stationary on the side of the vehicle or transport box

Further application tips can be found in the download area

Do you have any questions?