This method has the best accuracy results. The Ice-Water Method: An easy way to calibrate your thermometer is to put it in ice water and adjusting it to read. The meter can still be used with interchangeable probes. Add a little clean water until the glass is full and stir. Put the thermometer stem or probe into the ice water. The comparison usually takes place in a liquid bath or a dry block calibrator. • Accurate thermometers can be used as a reference thermometer (ex: National Institute of Standards and Technology, NIST). Calibrating Your Thermometer. Because of the complexity involved in calibrating a thermometer in boiling water, this method should only be used to confirm that a thermometer calibration at 0ºC (32ºF) is measuring accurately at higher temperatures. A THERMOMETER Using the Ice-Point Method to Calibrate a Thermometer Fill a large container with crushed ice. Calibration is traceable to the separate reference. 0000043616 00000 n Calibrate on a regular basis and after using the thermometer with very hot or very cold foods, or after dropping or jarring it. To calibrate the electronics of a temperature measurement/control system, a temperature simulator takes an input temperature and outputs (simulates) the corresponding voltage (thermocouple) or resistance (RTD or thermistor) based upon accepted national tables. 0000448018 00000 n 0000001886 00000 n Ice Water Slurry Method 0000380804 00000 n Stir the mixture well. Always be careful that the probe does not touch the sides of the container. But one simple method which consists of two parts is the best for achieving this. Boiling-point method Ice point method. Thermometers in use will be checked against a certified thermometer during calibration, if available. Calibration Methods Two of the most acceptable methods to check the accuracy of your food thermometers is by boiling water and an ice water slurry. Because two instruments are used, setup is slightly more complex. Again, use distilled water and bring it to a rolling boil in a pot or beaker if you have one handy. Cons of this method: It’s more expensive than the other two methods. 0000082293 00000 n 0000002822 00000 n Thermometers must be maintained to an accuracy of at least plus or minus (±) 1°C. Start by filling a glass with ice water. A ±2°C deviation for cheaper thermometers or ±1°C for professional ones is normal. The dry-well requires time to change temperatures. First, there are those that have a nut or a screw for calibration. Otherwise, all thermometers will be calibrated either against each other, or against a thermometer that is used only during calibration. The accuracy of the results are also dependent upon the use of a high quality reference thermometer with a valid calibration certificate. In a clean styrofoam cup, make an ice water slush by filling the cup halfway with ice cubes and the rest with water. The reading should be 100 degrees Celsius. Use these two methods to get your thermometer back on the right track. For example, a Kamado Joe dome thermometer doesn’t have markings for temps under 150f, ruling out the use of iced water to calibrate. a mug or beaker). Thermodynamic fixed-point calibration is the most accurate way to calibrate a thermometer. Using an ice bath is okay for basic infrared thermometers designed for home use. 0000382071 00000 n 0000236430 00000 n 0000322958 00000 n 2.1 Associated materials and equipment Thermometers used as standards by comparison method are usually high accuracy resistance thermometers. 0000002219 00000 n 0000236491 00000 n 0000001987 00000 n Steve Potter is the Global Marketing Manager for Temperature Calibration products. These methods can also be used to check the accuracy of a digital thermometer. trailer <<685EA47E90B511DDA7C0000D93428A5C>]>> startxref 0 %%EOF 79 0 obj<>stream In a clean styrofoam cup, make an ice water slush by filling the cup halfway with ice cubes and the rest with water. 0000371147 00000 n 0000447665 00000 n Hold the calibration nut securely with a wrench or other tool and rotate the top of the thermometer until it reads 32˚F (0˚C). Thermometers for use in food applications should be accurate to plus or minus two degrees Fahrenheit. 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