Food inspection kit

Order-Nr.  0563 0102 02

  • Five handy measuring instruments for temperature, pH value and cooking oil quality for professional food inspections

  • Fast temperature measurements with testo 926 and stainless steel temperature probe

  • Accessories for adjustment / for checking the measuring instruments included in the kit

Product Description

As a quality supervisor or food inspector, you carry out extensive food inspection measurements. You have five handy measuring instruments safely stowed in a case, with which you can reliably conduct quick temperature checks and core temperature measurements as well as determining pH value and cooking oil quality.

Details on kit components

Delivery Scope

  • 1 x testo 926 temperature measuring instrument incl. instruction manual, batteries and calibration protocol (0560 9261)
  • 1 x protective cover TopSafe for testo 926 (0516 0220)
  • 1 x stainless steel food probe TC Type T (0603 2192)
  • 1 x testo 270 cooking oil tester incl. batteries, reference oil for cooking oil testers, testo 270 training card, calibration protocol and instruction manual
  • 1 x testo 104-IR waterproof penetration/infrared thermometer incl. batteries, testo 104-IR training card and calibration protocol
  • 1 x testo 206 pH2 pH measuring instrument for semi-solid media, incl. storage cap with gel, batteries, protective case TopSafe and wall bracket/belt holder (0563 2062)
  • 1 x pH buffer solution 4.01 in dosing flask (0554 2061)
  • 1 x pH buffer solution 7.00 in dosing flask (0554 2063)
  • 1 x testo 826-T2 infrared thermometer incl. protective case TopSafe, wall bracket/belt holder and batteries (0563 8282)
  • 1 x HACCP training card
  • 1 x Transport case food large (0516 7303)

Radio handles and probe head for air and immersion/penetration meas.

Radio immersion/penetration probes

Product sets

Cases

Order Number: 0516 1200

Order Number: 0516 1201

Certificates

Transport and Protection

Case

Order Number: 0516 0191

Temperature checking for incoming goods and during transport and storage

The temperature of foods has a crucial influence on the formation and proliferation of germs and therefore on product quality and consumer health. In order to ensure food safety, there is therefore an obligation to monitor the temperatures of foods and to check that cooling chain compliance is uninterrupted. Among the measures used to achieve this is checking temperature on receipt and during transport and storage of the goods. The testo 104-IR infrared and penetration thermometer helps you to do this. It offers:

  • Fast scanning of the goods delivered using infrared measuring technology
  • Immediate checking where values are critical via fold-out penetration probe
  • Simple display of the measuring range via 2-point laser
  • Robustness thanks to a waterproof housing
  • HACCP-compliant measurement

pH measurement for drinking water analysis

There have been statutory European directives from as early as 1980, which have regulated the limit values of specific parameters in drinking water. The Drinking Water Ordinance of 21 May 2001 in Germany decreed that water supply companies are obliged to provide their customers with drinking water which complies with the quality laid down in the Drinking Water Ordinance. The pH value is an important parameter for determining water quality.

The water samples taken must be checked for their pH value directly or immediately after sampling. This must not exceed the acidic limit of 6.5 or the alkaline limit of 9.5 and should normally be in the neutral range around 7.

The advantages of the testo 206 one-hand pH measuring instrument:

  • Direct measurement on site for fast assessment of the pH value
  • Available in three different models (including a version with plug-in probes for easy remote measurement)
  • Robust, waterproof “TopSafe” protective cover (protection class IP68)
  • Built-in temperature probe for simultaneous measurement of two parameters
  • Maintenance-free gel electrolyte

pH measurement for quality assurance in the food sector

The pH value of foods has a direct effect on the growth of microorganisms and therefore on food quality and safety. For this reason, many companies use the pH value as a quality characteristic for evaluating their food. For example, the pH value is of great importance in the manufacture of meat, sausage, delicatessen and dairy products.

The pH value is an important quality parameter in the food sector. It particularly affects the properties of meat and meat-based products, especially with regard to water binding capacity, taste, colour, tenderness and shelf life. In the bakery sector, the acidity of the sourdough can be determined by means of the pH value. In the case of products such as salad dressings, the pH value helps to ensure consistent quality or consistent acidity of the product.

The advantages of the testo 206 one-hand pH measuring instrument:

  • Direct measurement in process / in the food for fast assessment of the pH value
  • Available in three different versions – depending on the medium in which the measurement is being made
  • Robust, waterproof and dishwasher-safe “TopSafe” protective cover (protection class IP68)
  • Built-in temperature probe for simultaneous measurement of pH and temperature values
  • Maintenance-free gel electrolyte
  • 1, 2 or 3-point calibration possible

pH measment inure the cosmetics industry

The pH value is a crucial factor when it comes to assessing the quality of cosmetic products. Cosmetic products which are too acidic or too alkaline can cause skin irritations or rashes. The pH value of the skin is normally between 5 and 6.5 thanks to its natural protective acid mantle. “Skin-neutral” cleansers are actually slightly acidic and can support the skin's protective acid mantle, which is particularly important for people with sensitive skin. On the other hand, alkaline cleansers could encourage the skin's process of replenishing its natural oils.

The pH value of cosmetics must therefore be monitored, controlled and, if necessary, adjusted right from the production stage, so that the end product has the required value. The testo 206 one-hand pH measuring instrument helps you to do this through:

  • Direct measurement in process for fast assessment of the pH value
  • Three different versions of the product – depending on the medium in which the measurement is being made (e.g. liquid, paste-like, etc.)
  • Robust, waterproof and dishwasher-safe “TopSafe” protective cover (protection class IP68) to meet strict cleaning requirements in the pharmaceutical sector.
  • Built-in temperature probe for simultaneous measurement of two parameters
  • Maintenance-free gel electrolyte
  • 1, 2 or 3-point calibration possible

Product Brochures

Manuals