InfraRed Thermometer With Probe

Quick Answer: The InfraRed Thermometer With Probe is a two-in-one instrument that measures surface temperature without contact using infrared, and core or liquid temperature through a contact probe. Using both, a user can screen many items quickly by infrared and confirm the internal temperature of any that matter with the probe.

Surface Reading and Core Reading in One Instrument

An infrared thermometer measures the infrared radiation given off by a surface and converts it into a temperature. It is instant and never touches the item, which makes it ideal for scanning hot plates, water bath surfaces, food on display, pipework or packaged goods on arrival. What it cannot do is see inside: it reports only the outer surface, and it reads glass, shiny metal and clear film poorly.

The probe fills that gap. Inserted into the centre of a food item, a liquid or a soil sample, it measures the temperature inside, which is what food-safety and many laboratory checks depend on. In food handling the usual routine is to scan by infrared and probe any item whose surface reading is borderline. In the lab, the infrared side suits heating surfaces and the probe suits liquids and baths.

Accuracy on the infrared side depends on emissivity and distance: most foods, plastics and painted surfaces read well, bare metal reads low, and the measured spot grows as you step back. The probe needs cleaning and sanitising between items. Ranges, probe form and whether the probe folds or plugs in are confirmed on request; for infrared only, the digital infrared thermometer is also listed.

Applications

• Food safety checks: scanning deliveries and displays, probing cooked items for core temperature
• Checking hot plate and heating mantle surfaces without contact
• Measuring water bath and liquid temperatures with the probe
• Food science practicals comparing surface and core temperatures during cooling

Specifications

Care & Handling

• Clean and sanitise the probe after every food item and before switching between raw and cooked foods.
• Keep the infrared lens clean and dry; wipe it gently with a soft cloth.
• Do not measure through glass or clear packaging by infrared; open or probe the item instead.
• Keep the instrument away from steam and hot surfaces when not measuring.

Why Choose LabEquip

Food technology departments, canteens, hotel management institutes and labs that handle both heated surfaces and liquids find one two-mode instrument more practical than two. LabEquip lists it in its General Lab Products range with the dew point infrared thermometer for building checks; contact LabEquip for ranges and probe details.

Frequently Asked Questions

Why does an infrared thermometer need a probe as well?

Infrared reads only the surface. The inside of a food item or a liquid can be much colder or hotter than its surface, so the probe measures the internal temperature that matters for safety and results.

Can the infrared mode read through packaging or glass?

No. Infrared cannot see through glass or clear film; it reads the surface of the wrapping instead. Open the item or use the probe.

Why does shiny metal read too low?

Polished metal gives off little infrared and reflects its surroundings, so the reading is low. Measure a painted or taped area instead, or use the probe.

How far away should I hold it?

Close enough that the measuring spot lies wholly on the target. The spot grows with distance, so from far away the reading includes the surroundings.

How do I clean the probe between food items?

Wipe off food residue, then use a food-safe sanitising wipe or hot soapy water and dry it. Always clean it when moving between raw and cooked foods.

Can the probe be used in hot oil?

Only within its stated range. Check the probe’s maximum temperature and keep the body and cable away from the fryer or hot plate surface.

Last Updated: September 2026