Temperature measurement –
basics, technologies and professional solutions

Temperature measurement seems simple – but it is not. Measuring accuracy, response time, probe type and ambient conditions significantly influence the result.

In the basics section you will find:

• Physical fundamentals

• How is measurement carried out?

• Sensors: operating principle

• Probes: design

• Avoiding measurement errors

The requirements for temperature measurements vary considerably depending on the industry. Core temperature in food, surface temperature in production processes or air temperature in HVAC systems – each application requires the appropriate measurement technology.

Typical application areas:

• Food production and inspection

• Cold chain and storage monitoring

• Industry and manufacturing

• Heating, ventilation, air conditioning

• Pharmaceutical and laboratory

The choice of the right measurement technology determines the quality of the results. Different sensor principles bring different characteristics – in terms of accuracy, temperature range and response time.

In the technology section you will find:

• Pt100 and Pt1000 sensors

• Thermocouples (e.g. type K)

• NTC probes

• Infrared technology

• Emissivity and non-contact measurement

• Calibration and traceability

Measurement technology becomes a concrete tool in practice. The decisive factor is the combination of sensor technology, electronics, usability and robustness.

Device categories at a glance:

• Handheld thermometers

• Infrared thermometers

• Temperature data loggers

• Combination measuring instruments

• Probes and sensors

Theory is only relevant when it works in practice. In real applications, stability, documentation capability and standard-compliant measurement results are what count.

Here you will find:

• Case studies from industry and the food sector

• Typical measurement tasks

• Solutions for regulatory requirements (e.g. HACCP, EN 12830, GMP)

• Examples of integrated measurement and documentation concepts