Burger Temperature Probe
For many years "Rare Burgers" have been the subject of much debate. Is colour a good indicator? What contamination risks are there? Are rare burgers safe to eat?
The new ETI Burger Temperature Probe has been designed specifically to measure the temperature of burgers and measure that they are properly cooked.
The FSA (Food Standards Agency) advice is to ensure that they are cooked thoroughly all the way through. By simply searing the outside on a minced meat burger there is a risk of ingesting harmful bacteria.
It is widely recognised that 70°C for 2 minutes OR 75°C for 18 seconds is sufficient to kill all harmful bacteria present in burgers.
The burger probe tip design allows insertion into the interior of the burger patty to accurately gauge when it is perfectly cooked. The 12mm stainless steel disc ensures the correct insertion depth (6 or 12mm) every time! Simply insert into burger until the disc touches the surface of the burger to test it has reached the ideal temperature to be cooked properly.
Two versions are available for differing burger thicknesses:
123-745 - having a 6mm insertion tip
123-746 - having a 12mm insertion tip
Please select your required tip depth using the drop-down selector.
Suitable thermometer for this probe: Therma 1 Industry Thermometer (please order separately!)
Sensor: Type K thermocouple
Temperature range: -75 to +250°C
Response time: 1s
Probe tip length: 6 or 12mm (please select when ordering)
Probe length: 160mm + 45mm (45° angled)
Probe diameter: 4.5mm; Probe tip: 1mm
Cable length: 1m with miniature thermocouple plug