Taylor Professional 9306 Dual Temp IR/Thermocouple Thermometer
★
- 3-Inch dial measures temperatures from 120 to 200-degrees fahrenheit
- Face displays proper meat, poultry, and yeast temperatures
- Made of stainless steel with 3-1/2-inch stem
- Easy to read ; needs no skewer
- Safe to use in dishwasher
Product DescriptionThe 9306 measures surface temperatures without contact. You can also measure the internal temperature with 4 "fold-out probe. The 9306 was developed in our food service department and is now available for you through Amazon. Com. The compact design allows you in your pocket or belt. IR data: Range-67to 572F/-55 to 250 ° C. Accuracy 2 F / 1 C Distance Ratio = 3:1 range Thermocouple Specifications: Range -67 to 572F/-55 to 330C. Accuracy 2 F / C 1 .. More>>
Taylor Professional 9306 Dual Temp IR/Thermocouple Thermometer
Related Posts
Tags: 9306, Accuracy, Amazon, Compact Design, Dishwasher Product, Dual, Fahrenheit, Food Service Department, Internal Temperature, Ir Thermometer, IR/Thermocouple, Measures, Meat Poultry, Professional, Skewer, Stainless Steel, Surface Temperatures, Taylor, Temp, Thermocouple Thermometer, Thermometer, Yeast
October 16th, 2009 at 1:07 am
Works, and is consistent, which is more than I can say, infrared thermometer cheapest I've tried. Be used for tempering chocolate, and the reading of the IR was the same as the temperature of the probe at all times. Very handy for the use of chocolate. The probe will be resolved at a temperature within a few seconds after the onset and IR is an almost instant reading. Love it.
October 16th, 2009 at 3:12 am
My husband is the cook in the kitchen, and he has long been a professional thermometer for a while. Have bought them for him for Christmas and she loves it. Exactly as described and worth every penny.
October 16th, 2009 at 6:02 am
A brief reading of probe is important for grilling and frying, and it works so well as anyone I have tried to compensate for a few seconds. Apart from the temperature of boiling water on the right side, I have not proved their claims accuracy, but the investigation is certainly accurate enough for use in the kitchen, and how the results come from a thermocouple, I hope to probe measures to a degree or so good, maybe better. Taylor is one of the leading manufacturers of scientific and consumer-temperature measuring instruments, or any kind, we also hope the circuit and the durability is good. What distinguishes Taylor from the popular and similarly favorable Thermapen, however, the infrared thermometer. This function reads the surface temperature of objects by means of infrared (heat radiation). For chefs, is the most important use to the temperature of the preheated Frypans Woks, etc, a function that I use at least as often as the use of the probe to verify. With a little experimentation, you can brown the meat to calculate the ideal temperature, sweat onions vs. Browning stirfries pancakes or cooking, etc. This makes it much easier to use the food to prevent steam or you meant to caramelize or burn Your good olive oil and smoke into the kitchen. The infrared feature is not perfect, but. The default value is a simple reading of the "high fishing" somewhere in the vicinity of 500 degrees F., which is not high enough, or blackened wok many applications. One significant limitation is that it actually reads from highly reflective surfaces, like most cookware, stainless steel, which is probably on the probe also reads the temperature of the surface cool, what you see in the reflection. The IR function has worked well with all cast iron, anodized aluminum, non-stick cookware and I've tried it, and I expect in most dark areas to be useful. I have no idea how the measurements are correct, but they give the merger the right to smoke and the temperature of the butter and oil, so they are probably good enough for cooking. Instrument grade infrared thermometer often reads much higher temperatures and are probably more accurate. I do not know if they work better with stainless steel pans. Although Taylor is more expensive than meat thermometer less able, the combination of measurements quickly and precisely calibrated and the ability to bake bread temperatures that make them attractive for the serious home cooks.
October 16th, 2009 at 8:13 am
I love this product. It has a nice compact, solid feel, the buttons are ambidextrous (but) a little easier to use right in the right hand, appears to her waterproof, easy to clean, etc. The tip of the probe to the same size as most other thermocouple Thermometers (3 mm in diameter, with a tapered reduction of 2 mm, 10 mm long. It seems pretty accurate, the probe shows the temperature of boiling water for about 211 and took less than 2 seconds for 65 to 211, very fast. The infrared part is a little difficult to judge. I got a few things with my MICROTEMP Pro and Pro shows in general a few degrees warmer, according to Taylor. Countries boiling water for a very good measure because it is "clear." I can not really who find it now that I know I should test a certain temperature, however, in., is really only for the infrared measurement of things like pots and the inside of the oven, none of which require an accuracy of one degree. The other reality (relatively is good) Interesting that there is a built-in LED light, together with the infrared thermometer, while intended for the purpose, it is also beautiful, which includes control of things in a dark oven. I have never Thermapen seems to be the main competitor . Thermapen I could see that might be better to use because there is only one probe, and a little easier to read, because only the temperature of the screen. But all these things seem much of a reversal against a built-in infrared thermometer about the same price.