An external contractor, manufacturer or distributor will be able to calibrate the thermometer at least once a year. You may visit WorldAtlas.com to determine the altitude of your city. Follow these steps to complete the calibration: Bring a pot of water to a rolling boil. This reference temperature can be 212°F (100°C)—described as a rolling boil at sea level altitude. If you find that the readings do not match 100 or zero, your food thermometer requires calibration. Once the water has reached a rolling boil, insert your thermometer, making sure not to touch the sides or bottom of the pot. The temperature should read 32°F (0°C). Allow the water to come to a boil and then continue to boil for 10 minutes. and record the reading of the thermometer. When doing this it is important that the thermometer used for the comparison has been calibrated recently. Hard to calibrate thermometers could be compared directly with NIST reference thermometers but this may be undesirable as many of these reference thermometers are glass and mercury and could present chemical and physical hazards in food production areas. Read the pH as soon as possible. Actual temperature can be determined in a variety of ways including measurement with an NIST (National Institute of Standards and Technology) certified reference thermometer or simply through using an ice water solution or boiling water. There’s only a few steps to calibration, but you will need a set of pliers or small adjustable wrench. Add a stir bar to the beaker, turn on the stir plate and place the pH electrode in the sample. When it has reached a rolling boil, insert a thermometer into the water. To make an ice bath to help calibrate a food thermometer, crush up ice cubes and place them in water until the whole bowl Is filled with an icy slush mixture… you want to get the temperature as close to 0C(32F) as possible. Any thermometer that has been subjected to abuse, such as being dropped on the floor, should be immediately recalibrated to assure accuracy. Calibrate the pH meter using pH 7 and pH 4 standardization buffers. When calibrating in ice water both the water and ice should be composed of distilled water. You should always calibrate a thermometer after it is purchased, if it is dropped, if it is being used between hot and cold temperature extremes, or on a routine and monthly basis. Fill a large container with crushed ice and water. You will need a wide pot, water, and a cooker. HOW TO CALIBRATE A THERMOMETER Using the Ice-Point Method to Calibrate a Thermometer Fill a large container with crushed ice. Place the stem of the thermometer in the boiling water. If the thermometer does not read between 210° and 214° F adjust to 212° F. Non-adjustable thermometers should be removed from use until they have been professionally serviced. How do I reset my infrared thermometer? Blender cups, beakers and stir bars can be rinsed in distilled water between samples. Transfer sample to a beaker. Step 2: Fill a glass or small bowl with ice and cover with water. After 30 seconds, your thermometer should read 32° F. If it doesn't, it may need to be replaced or recalibrated. It is enclosed in shatterproof case. In either case care should be taken to prevent the thermometer from contacting the container being used as this could result in erroneous temperature readings. The majority of thermometers can be calibrated following a few basic procedures. To learn how to test a thermometer using boiling water, scroll down! Therefore 2 degrees must be subtracted from the temperature displayed when taking a reading in food to find out the true temperature. Wait 30 seconds or until the reading stays steady. Again, make sure that it’s submerged at least 2 inches and wait at least 30 seconds. 2.submerge the thermometer stem or probe in the water for 30 sec. Do this while the thermometer is still in the boiling water; the instant you remove a thermometer from the boiling water, the temperature will start to drop. Note: The boiling point of water is influenced by air pressure (weather and altitude) and solutes in … When the water reaches its boiling point, place the sensor into the water and make sure that you keep it as close to the center as possible, away from the sides and bottom of the container. Bring a clean container of distilled water to a rolling boil. The thermometer should read between 210 and 214 degrees Fahrenheit. Hold the stem in the water for 30 to 60 seconds. For the boiling water method, sit your food thermometer in boiling water. The thermometer probe should be immersed at least 10 cm to 15 cm (approximately 4 in. Table 1 - Relationship of Altitude to Boiling Point of Pure Water. (Read manufactures directions on care of the pH electrode before using this procedure). Insert your thermometer into the water without touching the sides of the glass. Another option is the use of sophisticated, and often high cost, calibration equipment that is increasingly becoming available commercially. The reading should be 100 degrees Celsius. If you have a probe-type oven thermometer, place the probe in boiling water. Some parts of this site work best with JavaScript enabled. Here’s how: Step 1: Bring a pot of water to boil on the stove. For the ice slurry method, the reading should be zero degrees Celsius. Step 3: Test thermometer in the boiling water; If it doesn’t read 212 degrees Fahrenheit or 100 degrees Celsius, adjust the small nut on the backside of the thermometer, located … An easy way to calibrate your thermometer is to put it in ice water and adjusting it to read. The best way to … Michelle Brunet has published articles in newspapers and magazines such as "The Coast," "Our Children," "Arts East," "Halifax Magazine" and "Atlantic Books Today." The boiling point of water will vary for different elevations: sea level at 212°F, 1000 feet at 210°F, 2000 feet at 208°F, 3000 feet at 206.4°F, 5000 feet at 202.75°F, and ; 8,000 feet at 197.5°F. To be considered accurate, a thermometer must be calibrated to measure within +/- 2° F (1.1° C) of the actual temperature. Adjust the hex nut under the head or dial of the thermometer so that the temperature reads 32 degrees F, which is the temperature of ice water, also known as the freezing point. Run duplicates on each sample. Record the difference and adjust your thermometer as needed. While thermometer is in the boiling water adjust the thermometer to 100ºC (212ºF), if necessary, by following the manufacturer's directions. Hold the stem in the ice bath for 30 to 60 seconds. Record the difference and offset your thermometer as appropriate. True or False. Hold your thermometer gently and place the stem in your boiling water. A thermometer calibrated by the boiling-point method must be set to 135 degrees F, after being place in boiling water. At sea level, pure water boils at 212° F but at 10,000 feet above sea level it boils at only 194° F. Barometric pressure also has an effect on boiling point but the effect is much less than that of altitude. To calibrate your thermometer with boiling water, pour tap water into a cooking pot and place it on the heat of a stove top element. 5.Emissivity Setting: If your IR thermometer allows the setting of emissivity, it should be set for 0.95 to 0.97 for the following tests. Use a clamp to hold the thermometer probe above the water, in the steam. Stir the ice chips and water. The thermometer probe should not contact the boiling water. In this second round, the thermometer should read 32 degrees F without requiring any adjustment. To calibrate your thermometer in boiling water, bring clean water to a boil and place the thermometer probe into the boiling water for at least one minute. When using the boiling water method, be sure to consider your geographic location; the boiling point of water is 1 degree F lower for every 550 feet rise above sea level. How to Decorate Kitchen Tables With Flowers & Candles, How to Check a Water Well That Has Been Inactive, How to Get the Ice Machine Working on a Fridge, The University of Wisconsin-Madison, Food Safety and Health: Using and Calibrating a Dial Stem Thermometer. To ensure that your poultry is cooked to a safe temperature without drying it out, or to accurately grill a steak to a medium-rare or well-done order, it is important to take a precise temperature reading. Cut meat sample into small pieces and weight approximatley 10 grams into a blender cup. 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