HACCP-compliant infrared radiation thermometer with probe center thermometer / Model number MD34HA-937T released.
シロ産業
The vacuum cooking method involves vacuum packaging pre-processed ingredients along with seasonings, and then cooking them at a low temperature below 95°C. After that, rapid cooling or rapid freezing is performed, making core temperature management of the ingredients very important. The vacuum cooking thermometer kit comes with a high-precision, antibacterial Therma 1 thermometer, delivered with a traceable UKAS calibration certificate (-18, 0, +70°C).
