Three temperature measurement techniques for non-contact thermometers
Point measurement: Measuring the overall surface temperature of an object, such as an engine or other equipment
Temperature difference measurement: Comparing the measured temperatures of two independent points, such as connectors or circuit breakers
Scanning measurement: detecting changes in targets over a wide or continuous area. Like refrigeration pipelines or distribution rooms.
The main considerations for choosing an infrared thermometer are
-Temperature range: The temperature range of Raytek products is -50~3000 degrees (segmented), and each model of thermometer has its specific temperature measurement range. The temperature range of the selected instrument should match the specific temperature range of the application.
-Target size: When measuring temperature, the measured target should be larger than the field of view of the thermometer, otherwise there will be measurement errors. It is recommended that the size of the measured target exceed 50% of the field of view of the thermometer.
-Optical resolution (D: S): refers to the ratio of the diameter of the thermometer probe to the target. If the thermometer is far away from the target and the target is small, a high-resolution thermometer should be selected.
Accurate temperature measurement techniques
-When measuring the surface temperature of luminescent objects, such as aluminum and stainless steel, surface reflection can affect the reading of infrared thermometers. Before reading the temperature, a rubber strip can be placed on the metal surface. After the temperature is balanced, the temperature in the rubber strip area can be measured.
To ensure that the infrared thermometer can move back and forth from the kitchen to the refrigeration area and still provide accurate temperature measurement, it is necessary to wait for a period of time in a new environment to reach temperature equilibrium before measuring. It is best to place the thermometer in a frequently used location.
Use an infrared thermometer to read the internal temperature of fluid foods, such as soup or sauce, which must be stirred before measuring the surface temperature. Keep the thermometer away from steam to avoid contaminating the lens and causing incorrect readings.
