COPELAND 50207-K Insertion Probes Disclaimer Manual Instruction Manual
- September 12, 2024
- Copeland
Table of Contents
COPELAND 50207-K Insertion Probes Disclaimer Manual Instruction Manual
SAFETY:
INDICATION FOR USE
Thermocouple Insertion Probes: 50207-K, 50210-K, 50217-K, 50337-K, 51337-K Used to measure insertion and immersion temperatures of food products including solids, semi-solids and liquids. The probe should only be immersed or penetrated into food up to ½” / 13mm of the yellow plastic connector.
Technical Specification
CONDITIONS OF USE
Caution: These probes are not for use with highly acidic, alkaline, or
salty foods such as citrus or tomato-based foods. Do not bring into contact
with these types of foods for extended periods of me. The probe should only be
immersed or penetrated into food up to ½” / 13mm of the yellow plastic
connector. The plastic connector is permitted to come into contact with food
for a short period but is not designed for long term contact with food.
Temperature Restriction(s): Listed Temperature Range applies only to
Stainless steel stem.
Dishwasher Safe: No Oven Safe: No Microwave Safe: No
INSTRUCTIONS FOR USE
Fully inspect the probe prior to first use. Do NOT use the probe if it appears
damaged.
Probe should be tested for accuracy before first use. (See
Calibration/Testing)
Wash and Sanitize before First Use.
Connecting a Type K Insertion Probe
This probe is a Type K thermocouple temperature probe. Ensure that this
thermocouple matches that of your device. Be sure you insert the probe
connectors positive (+) and negative (-) polarity correctly into the TYPE K
connector of your device.
Removing a Type K Probe
Detach probe from instrument by holding the yellow plash connector, do not
pull the plug out by the stainless-steel probe.
How to use an inseron thermocouple probe for food temperature
Place the probe 1/8″ / 3mm or deeper in the food as needed and for at least
one second for liquids and up to (7) seconds for solids.
The probe should only be immersed or penetrated in the food up to ½” / 13mm of the yellow plasc connector. The plasc connector is permitted to come into contact with food for a short period but is not designed for long term contact with food.
If the food is liquid (e.g. stew or soup), sr it to make sure the heat has been evenly distributed before inserting the probe to get an accurate temperature reading.
For casseroles and other combination dishes, place the probe into the thickest
portion of the food or the center of the dish. Egg dishes and dishes
containing ground meat and poultry should be checked in several places.
When taking the temperature of beef, pork, or lamb roasts, the probe should be
placed midway in the roast, avoiding the bone. When cooking hamburgers,
steaks, or chops, put the probe in the thickest part, away from bone, fat, or
gristle.
When the food being cooked is irregularly shaped, such as with a beef roast or
turkey, check the temperature in several places.
This probe is not designed to remain in the oven while the food is cooking but
can be used to check the temperature of food near the end of the seated
cooking me.
Calibration/Testing
The US Department of Agriculture recommends regularly using the crushed-ice
and water method to calibrate a food thermometers and probes. This is an
important price and a provision of the FDA Food Code:
- Fill a large glass with crushed ice.
- Add clean tap water to the top of the ice and sr.
- Immerse the probe at least 2 inches into the mixture, avoiding the sides and bottom of the glass.
- The temperature reading should be (32°F / 0°C) or within tolerance 31°F and 33°F.
- If the temperature is outside of this range and you have confirmed your thermometer is calibrated accurately then the probe should be replaced.
Calibration Frequency: Probe should be tested for accuracy as prescribed by
your HAACP plan or local food code.
Conditions such as extended high temperature exposure, severe environmental
condones or thermal or mechanical shock conditions can affect probe accuracy.
If used under these conditions probe should be tested more frequently.
Requiring calibration does not mean adjusting the calibration stentings. When
no “field” adjustment of calibrant sings is introduced, you eliminate the risk
of introducing error into the instrument.
Cleaning Instructions:
Cleaning Between Uses: this probe should be cleaned between uses with individual alcohol wipes (ethanol or isopropyl alcohol) or with soapy water. When using an alcohol wipe it is important to let the probe air dry completely before use. Proper cleaning before and aer each probe use will help prevent foodborne illness, extend probe life, and assure compliance with HACCP guidelines. Should you need to remove stubborn grease from probe, use a scouring pad or steel wool. Do not leave probes in seizing solution for an extended period.
Maintenance
The temperature probe is maintenance-free. Repairs are to be carried out exclusively by the manufacturer or by appropriately qualified personnel.
Product Disposal
Please follow local laws and regulons when disposing or recycling this probe.
If your product contains electronic components, it must be disposed of
separately from standard waste products.
LIMITED ONE YEAR WARRANTY
Probe Warranty Thermocouple Probes have a 1-year limited warranty against manufacturing workmanship or material defect. If a receipt inducing date of purchase is not available, then the date of manufacture can be followed. You can defy when the probe was manufactured by the 4-digit serial number. The first two digits represent the week and the second two represent the year of manufacture. http://www.copeland.com/en-us/terms/copeland-cold-chain- terms
Read User Manual Online (PDF format)
Read User Manual Online (PDF format) >>