Three temperature measurement technologies for non-contact thermometers:
Point measurement: Determining the entire surface temperature of an object, like an engine or other equipment
Differential temperature measurement: comparing measured temperatures at two independent points, like a connector or circuit breaker
Scanning measurement: Detect target changes in a wide area or continuous area. Like refrigeration lines or electrical distribution rooms.
Main considerations when choosing an infrared thermometer
-Temperature range: The temperature range of Raytek products is -50~3000 degrees (segmented). Each model of thermometer has its specific temperature measurement range. The temperature range of the selected instrument should match the temperature range of the specific application.
-Target size: When measuring temperature, the target to be measured should be larger than the field of view of the thermometer, otherwise there will be errors in the measurement. It is recommended that the size of the measured target exceeds 50% of the field of view of the thermometer.
-Optical resolution (D:S): That is the ratio of the diameter of the thermometer probe to the target. If the thermometer is far from the target and the target is small, a high-resolution thermometer should be selected.
Tips for accurately measuring temperature
- When measuring the surface temperature of luminous objects, such as aluminum and stainless steel, the reflection from the surface will affect the reading of the infrared thermometer. Before reading the temperature, you can place a tape on the metal surface. After the temperature is balanced, measure the temperature in the tape area.
If you want an infrared thermometer to move back and forth from the kitchen to the refrigerated area and still provide accurate temperature measurements, you need to allow a period of time to reach temperature equilibrium in the new environment before measuring again. It is best to place the thermometer in a frequently used location.
Use an infrared thermometer to read the internal temperature of liquid foods, like soups or sauces, which must be stirred, and then measure the surface temperature. Keep steam away from the thermometer to avoid contaminating the lens and causing incorrect readings.
