3 in 1 Clamp, Probe & Infrared Thermometer is perfect for weekly/monthly water testing records, maintaining periodic legionalla water temperature monitoring records, a great food temperature thermometer for chefs, monitoring pipe temperatures for plumbers, air conditioning service & commissioning engineers and the perfect addition to any engineers tool box.
The IR-99 Clamp Thermometer is a non-contact (infrared) thermometer and contact (probe & clamp) thermometer. Simply aim the thermometer at the target and press the “IRT” button to display the surface temperature.
The distance to the target ratio is 1:1, therefore, the thermometer should be positioned as close to the target as possible.
The perfect tool for service engineers and tradesmen including:
- Water Testing and Legionella temperature recording and testing staff
Pipe temperature testing (plumbers) - Air Conditioning pipe temperatures (Sub-cooling & Superheat temperatures.)
- School Maintenance staff
- Gas engineers
- Chefs and cooks
Legionella Risk and Water Temperature Recording Records
Legionella bacteria is commonly found in water. The bacteria multiply where temperatures are between 20-45°C and nutrients are available. The bacteria are dormant below 20°C and do not survive above 60°C.
A standard method of control is to store hot water above 60⁰C and distribute it at above 50⁰C (55⁰C for healthcare establishments). Cold water should be kept below 20⁰C. Hot and cold water temperatures should be checked monthly at various points throughout the water system.
These temperatures should then be recorded so they can be monitored over time to help improve the management of legionella risks and the control processes in place. These records should be kept safely for at least five years.
Air Conditioning and Refrigeration Service Commissioning Records
The IR-99 clamp is the perfect tool for commissioning your HVAC systems, simply clamp on to the suction, discharge or liquid line to record the pipe temperature and use the probe to record air on and off at the evaporator and condenser.
Food Temperature Recording Records
It is a legal requirement and an essential feature of any Food Safety Management System that food temperatures both hot and cold be monitored.
- Fridges/ chilled deliveries should be 5oC or below
- Freezers/ frozen deliveries should be -18oC or below
- Cook foods to 75oC or above
- Keep food hot at 63oC or above
- Reheat foods to 82oC or above
With its probe and infrared reading methods, the IR-99 digital thermometer will help you accurately monitor temperatures.
Specifications:
- Non-contact temperature measurement up to 260 ºC (500ºF)
- User-selectable ºC or ºF
- Data Hold Over range indication
- Auto Power Off
- Emissivity Digitally adjustable from 0.10 to 1.00
- MAX, MIN ,LOCK modes Resolution 0.1ºC(0.1ºF)
- Specifications
- IR Temp.range -35ºC to 260ºC/ -31ºF to 500ºF
- Response time less than 500ms
- Infrared accuracy +2% of reading or +2ºC/ +4ºF
- Optical resolution 1:1
- Distance to Spot size Emissivity Adjustable 0.10～1.00
- Probe temperature range -40ºC to 260ºC/-40ºF to 500ºF
- Clamp temperature range -40ºC to 230ºC/-40ºF to 446ºF
- Temperature accuracy +1.5 % +2ºC/ +3.8ºF
- Resolution 0.1ºC / 0.1ºF
- Measures 0.1º resolution
- Clamp opening 1″(25mm) approx.
- Lock feature for continuous scanning Response times less than 500ms
- Data hold & max/min hold
- Automatic power off
- User-selectable °C or °F
- IR Thermometer Has Fixed emissivity covers 90% for surface applications
- C/F Selectable