The Learning Center

For professionals and other serious users of ThermoWorks products, here you'll find a growing collection of technical articles, tips, videos and other resources to help you do your job. Find info on instrumentation, sensors, measurement and control, calibration and a variety of commercial applications.
Thermoblog
Boiling Point Calculator
Food Safety Mistakes
Glossary of Terms
HACCP
Infrared Emissivity Table
Proper Ice Bath

Featured Reads

Basic Thermometry Concepts: Resolution
Basic Thermometry Concepts: Resolution Resolution refers to the smallest detectable increment of measurement on an instrument. A thermometer that displays temperature readings to the hundredth of a degree (e.g. 100.26°) has a greater resolution than one that only shows the tenths of a degree (e.g. 100.3°) or whole degrees (100°). Although resolution is different than accuracy, the two should be thought of as going hand in hand. After all, a thermometer that is accurate to ±0.05° wouldn't be half has useful if its resolution were only in tenths of a... Read Now
Frequently Asked Questions
Frequently Asked Questions At ThermoWorks, we are committed not only to providing our customers with the best quality and value in their temperature instruments, but in providing the kind of service and support you might expect from a business partner, not just a supplier. That starts with a proper understanding of your tools and what they can do for you. Here are some answers to frequently asked questions about some of our more popular products. If you don't see the answer you're looking for here, check our Learning Center or... Read Now
Preventing Foodborne Diseases with Thermometer Probe Wipes
Preventing Foodborne Diseases with Thermometer Probe Wipes According to the CDC*, microbial contamination of food (Campylobacter, Listeria, Salmonella, etc.) is the most serious and most frequent cause of food contamination in the U.S. Each year, 1 in 6 Americans (or 48 million people) get sick from, and 3,000 die as a result of food borne diseases. The CDC estimates that preventing a single fatal case of E. coli infection would save an estimated $7 million. As a result, the CDC, FDA, and USDA all work together to develop regulations and... Read Now
No-Lens Thermometers
No-Lens Thermometers No-lens thermometers (like the Mini-IR and the CZ-IR) use a reflective "funnel" design to focus infrared energy against the thermopile rather than a lens. Not having a lens at all offers its own distinct advantages. No-lens thermometers... typically cost the least can be even more durable and survive drops even better than fresnel lens thermometers are usually smaller and easier to handle than other types of infrared thermometers are the most accurate in cold spaces Since there is no lens between the electromagnetic waves being emitted by a... Read Now
History of HACCP
History of HACCP "There would be meat that had tumbled out on the floor, in the dirt and sawdust, where the workers had trampled and spit uncounted billions of consumption germs. There would be meat stored in great piles in rooms; and the water from leaky roofs would drip over it...There was no place for the men to wash their hands before they ate their dinner, and so they made a practice of washing them in the water that was to be ladled into the sausage. ...and cartload after cartload... Read Now
Restauranteurs: Reduce Waste with an Accurate Thermocouple Thermometer
Restauranteurs: Reduce Waste with an Accurate Thermocouple Thermometer Successful restauranteurs know that a huge part of the success of their business lies in their ability to control food cost. While it's impossible to completely root out all waste, investing in something as small as a thermocouple thermometer can drastically reduce guest complaints, which may result in food coming back to the kitchen, re-fires and wasted product; all as a result of improperly cooked food. This is especially true when it comes to the grill station. Often food items in this... Read Now