In-Line Thermometer

In-Line Thermometer

Features:

• Bimetal Thermometer 
• Multi-angle Connection 
• Stem Length: 2-1/2" 
• Temp Range: 0º to 250ºF (-20º to 120ºC) 
• Dial Size: 3" 
• Stem Diameter: 1/4" 
• Connection Size: 1/2" NPT 
• Coil Finish Silicone for Superior Time Response and Vibration Dampening, Rotated 360°, Angled 180°
• Full Scale Accuracy 1% 
• Hermetically Sealed to Prevent Icing/Fogging Inside Case 
• Stainless Steel Case Material 
• Stainless Steel Stem Material
• Calibration External Adjustment 
• Glass Face Limited 
• 3-year limited warranty

What is Instant Lethality?

Instant Lethality is the temperature at which all bacteria and microorganisms that we worry about in meat processing will instantly be killed. For beef and pork sausage this is 160°F and for poultry it is 165°F. This applies to whole muscle for beef and pork, you can cook whole muscle cuts of those proteins to far lower temperatures because very little if any, bacteria lives on the inside of the muscle, only on the outside of the product. This means that cooking the internal temperature to 130° means that the outside of the meat has almost certainly been cooked past the point of instant lethality.