Restaurants and gastronomy

In the area of food preparation and serving meals, you have to pay attention to the correct heating and temperature of the food.

Temperature spot check

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The temperature of foods has a crucial influence on the formation and proliferation of germs and therefore on product quality and consumer health.

  • Proceed regular temperature checks
  • Ensure food safety

Temperature monitoring

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There are a huge number of facilities where (deep-)frozen food has to be stored.

  • Use data loggers to continuously document the temperature
  • Approved according to EN 12830

Cooking oil quality

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The oil in your deep fat fryer has a direct impact on various factors: spent cooking oil has a negative effect on the flavour and digestibility of deep-fried food.

  • Determine the right moment for changing the cooking oil by the help of exact measurements
  • Assure cooking oil quality and avoid too frequent changes of cooking oil

pH measurement

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The pH value of foods has a direct effect on the growth of microorganisms and therefore on food quality and safety.

  • pH value as a quality characteristic for evaluating food
  • Easy measurement of this important quality parameter
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