A data logger is an electronic device that records data over time or distance. TME supplies several different temperature data loggers for different uses. Most temperature data loggers are small, battery powered and use a microprocessor, internal memory, and an external or internal temperature sensor. Some dataloggers can send data in realtime, using WiFi, and some can download easily to a computer using an induction pad or wired connection. All of the data loggers that TME supplies can be sold with their own software. Some of the TME data loggers have digital displays, and some can come with built in alarms for out-of-range temperatures. The benefit of using a data logger for temperature is that it collects data on its’ own, with no need to carry out spot checks etc. This means that you can keep a constant log in changes to temperature, which can be very useful for some applications, including transport. However, data logging thermometers tend to be quite expensive, especially with the added cost of software, and do not allow you to record information about specific items/products, as you would need to for spot checks, so it’s worth thinking hard before you decide whether or not to buy a data logger or a normal thermometer.

When designing the MM7000, we looked at the problems that users often have when carrying out temperature spot checks. One of the biggest of these was the issue of not being able to record the identity of the product/item/location being monitored. Any thermometer with a hold function can give a record of the time, date and temperature of a measurement, but there was no way of recording the identity of the measurement. Barcode technology is the obvious answer. Barcodes are free and easy to generate (there is even now a Barcode font in newer versions of Microsoft Office), and they can be manipulated to mean anything you want them to. Barcodes also are often already assigned to products, for example in a goods in scenario. The MM7000 range includes one extra step in taking temperature measurements: simply scan the barcode that relates to the product/item/location you are testing, and you have a complete temperature record – no filling out a written log book, no room for human error.

Firstly, you’ll need to download the software from the relevant product page on the TME website. There will be a button with an arrow on it – this is your download button. You will also be given a software CD with your MM7000 range thermometer purchase, and you can download the software onto your PC from there instead if you wish. Full instructions on the setup of software for the MM7000 range thermometers is available in the MM7000 Handbook.

For a complete guide on how to download readings from your MM7000 range thermometer, please see the MM7000 range handbook

For a complete guide on how to assign barcodes to your temperature testing points, please see the MM7000 range handbook:

You can. For a complete guide on how to print temperature readings from your thermometer, please see the MM7000 range handbook

Infrared thermometers are thermometers that measure infrared light radiating from the surface of an object. Infrared signals can be correlated to specific temperatures, which is how they can obtain a temperature reading without direct contact to the object being read. Infrared thermometers can be useful when it is not possible to obtain direct contact with the object being measured, due to it being in a controlled atmosphere, moving very fast, or when contact would contaminate the object. It is important to remember that infrared thermometers are not able to provide the accuracy that is often required, especially for food or water temperature testing. This is because an infrared thermometer measures the surface temperature only, and because there is no contact with the object measured, it will often not even measure the surface temperature of an object, but instead, measure the temperature of the air in front of the object. The fundamental accuracy typically achievable in laboratory conditions is ±2°C, in real life situations however this is rarely achieved. As a rule of thumb the colder the temperature the less accurate an infra red measurement is.

Thermocouple thermometers are the most widely used thermometer in the modern day. Thermocouples use electrical technology to show temperature. A thermocouple ‘couples’ together two different metals, one that is contained within the thermocouple thermometer, and one that forms a probe or sensor, to test the temperature of a substance or atmosphere. The difference in the temperatures of the two metals is expressed electrically through their different voltages. The temperature of the metal inside the thermocouple is already known, so the difference between the two temperatures allows us to easily deduce the temperature of the metal attached to the probe. The deduction is carried out using a microchip inside of the thermometer, and the temperature that the probe has sensed then shows on the display. Thermocouples are essential in many heating, manufacturing and electrical engineering applications, and can be found in different thermocouple types, according to the different metals used in the probes. Thermocouples have the advantage of a very fast response and large potential measurement range – from -270 to 1,800°C. TME thermocouple thermometers are compatible with several different thermocouple types (such as K/T/J/R/N/E/S). Most TME probes are in T type (for food applications) or K type (for non-food application), although we do manufacture probes in all different thermocouple types. In Summary ( Type T Thermocouple) Temperature range : Good Accuracy : Good Time Response : Good

A thermistor thermometer measures electrical resistance proportional to temperature. The name ‘thermistor’ comes from a combination of the words ‘resistor’ and ‘thermal’. PTC thermistors, which are the kind of thermistor that TME supplies, stands for Positive Temperature Coefficient of Resistance. PTC thermistors have resistances that vary in line with their temperature, so when the temperature increases, so does the resistance. PTCs are constructed using semiconductors that are combined with ceramics or polymers. Thermistors are most commonly found for medical temperature applications, as well as within cars, computers, home appliances and more, as they provide protection against circuits overheating. Thermistors are very stable, long lasting, and more accurate than thermocouple thermometers. However they cannot be used at extreme temperatures, and generally can only measure between 0 and 100°C, which makes them less desirable for food manufacture or catering use. In Summary: Temperature range : Poor - Accuracy : Good - Time Response : Poor

Yes. The MM2000 range of thermometers is waterproof to IP67 standard, this means it is protected against immersion in up to 1m of water for up to 30 minutes.

Yes. The rubber boots that come with MM2000 range thermometers are intended to increase the shock-proofing of the instruments. They have no effect on the waterproofing.

If you purchase an MM2000 range thermometer, whether directly from TME or from one of our suppliers, you automatically qualify for the Thermometer for Life policy. If your thermometer breaks, simply send it back to TME’s production department, who will repair/replace it for no more than £35. This is a lifelong guarantee and does not affect your standard 2 year warranty.

Different thermometers within the MM2000 range have different configurations of buttons, but the on/off button is the same for all of them. Simply press the top left hand button: once to turn the thermometer on, and again to turn it off.

Yes it does. Your MM2000 range thermometer comes with one standard 9 volt PP3 battery.

Most of the time it is not ok to leave a thermometer in the oven. Some thermometers are specifically designed for this purpose, however most TME thermometers have an operating range of about 50°C, meaning that they will not be able to operate when left in temperatures higher than this. This rules out leaving them in an oven. However, TME manufactures multiple probes that can be left in an oven. Typically, this would be a probe with a stainless steel cable, such as the TP09 Needle Probe, the TP12 T-Bar Heavy Duty Needle Probe, or the TA06 Black Body Probe, which can all operate in temperatures up to 400°C. Using probes like these instead of a standard probe with a plastic handle/cable, you can leave the probe in an oven whilst attached to your thermometer (which is placed nearby) without risking any damage to your thermometer.

The best place to insert a needle probe for meat is into the thickest part of the meat, being careful not to touch the bone or the roasting pan or dish that the meat is in. For poultry, if cooking whole birds, insert the probe into the thickest part of the thigh, again being careful not to touch the bone. For other food, it is generally best to insert the probe into the thickest part of the product.

The best way to measure the temperature of a cold store/fridge/freezer is to use an accurate, good quality probe with a long response time that you can leave in your appliance. A long response time means that your probe will fluctuate in temperature at a similar speed to a pack of meat, so that there isn’t a big change in temperature every time the door is opened. TME’s Food Simulator Probe, which is designed to have similar thermal characteristics as a pack of meat, can be attached to the inside of a cold store/fridge/freezer, with the thermometer only needing to be ‘plugged in’ when temperature checks are carried out. There are several low-cost dial thermometers that can be used to measure the temperature of cold stores/fridges/freezers, but these are not recommended for commercial appliances, as they are not sufficiently accurate or reliable to comply with HACCP regulations.

The biggest problem that you will encounter when trying to measure the temperature of solidly frozen food is how to reach the core of the product whilst the food is still frozen. TME manufacturers more than one probe to help with this issue. Most popular is the TP01 Frozen Food/Corkscrew Probe, which is designed to be ‘screwed in’ to solidly frozen food, using its corkscrew design to allow for easy penetration of the product. We do not recommend using a surface or infra-red probe on solidly frozen food, as it will not give the core temperature of the product.

Sous Vide cooking is a growing phenomenon in catering and hospitality, but it can be difficult to measure the core temperature of vacuum-packed food. TME manufactures a temperature kit especially for Sous Vide cooking. The SVK1 includes a thermometer, a super-fine needle probe and self-sealing foam tape, which allows you to measure the temperature inside a vacuum-packed bag without breaking the seal of the bag, which can be disastrous for this kind of cooking. The needle probe in this kit is just 1.5mm in diameter.

A SOLO thermometer is an easy-to-use, buttonless thermocouple thermometer, which comes complete with a foldout needle probe attached. It is perfect for use across all kinds of food temperature measurement.

It is. HACCP guidelines recommend that food thermometers are accurate to within +/- 0.5°C, which is the same accuracy as the SOLO thermometer.

When you start to use the SOLO thermometer, you may be surprised at how much quicker it is than other thermometers you might have used in the past. This is because the needle probe which is attached to the thermometer is built using ThermoSprint technology, which delivers an incredible response time of just 3 seconds – that’s up to 10 times faster than the competition.

To turn your SOLO thermometer on, simply swing the needle probe out. To turn it back off again, fold the needle probe back into its resting position. If you leave the needle folded out, don’t worry, it won’t drain all of your battery. The thermometer will turn itself off after it’s been left unfolded for 10 mins.

Yes. The SOLO Thermometer is supplied complete with two AA batteries.

TME was founded in 1990, and has been going from strength to strength ever since.

TME's Managing Director is Tom Sensier, who also founded the company.

TME are based in Worthing, West Sussex, on the south coast of England.

Yes. Although TME do supply some ancillary equipment which we buy from approved suppliers, TME thermometers and probes are made right here at our factory in Worthing.

You can. Simply browse the website until you find the product/s that you want to purchase (phoning or emailing the sales team to ask for advice should you need it), then add them to your basket. You can then go through to the checkout and pay for your purchases.

Legionnaires’ disease is a potentially fatal illness caused by the legionella bacterium, which may be present in tepid water and is spread by inhalation of fine water droplets or spray.

It’s important to monitor the water temperature in your building because tepid water is the environment at which Legionnaires’ disease is most likely to thrive. Water that is transported around a building can drop (or rise) to unsafe temperatures, risking the spread of bacteria. This is why your legionella risk assessment will often recommend that you monitor the water temperature in your building.

The HSE's ACOP L8 requires that a legionella risk assessment is carried out, and that the subsequent recommendations to control the risk are implemented. These usually include regular water temperature monitoring.

To prevent an outbreak of Legionnaires’ disease, the HSE’s ACOP L8 recommends that hot water in a building should be stored above 60°C and distributed above 50°C, and cold water distributed below 20°C.

HSE require hot water outlets to reach compliant temperature within 1 minute of running the water and two minutes for cold water outlets. The MM2008 has a built-in one and two minute timer which means you can easily mo.nitor the time and simultaneously read the temperature on the display

“HACCP (Hazard Analysis and Critical Control Point) is a system that helps food business operators look at how they handle food and introduces procedures to make sure the food produced is safe to eat.” - http://www.food.gov.uk/business-industry/caterers/haccp HACCP guidelines are put in place by the Food Standards Agency (FSA). Some of the HACCP guidelines that relate to temperature are: “Refrigeration: A food temperature of 8°C or below is effective in controlling the multiplication of most bacteria in perishable food. It is recommended practice to operate refrigerators and chills at 5°C or below. Freezing: Freezing of food at temperature of -18°C or below will prevent bacteria multiplying. Cooking: Temperatures of 75°C or above are effective in destroying almost all types of bacteria. However, cooking temperatures below this level are also effective provided that the food is held at these temperatures for a suitable time period. (refer to the Cooking HACCP chart) Hot holding: Temperature above 63°C will control the multiplication in hot food. Cooling: Food should be cooled as quickly as possible and then refrigerated. This will limit the growth of any bacteria or germination of spores that may be present. Reheating: All food that has previously been heated and is to be re-heated, must be raised to a temperature of 82°C, which will ensure that the food has been reheated to a safe and, in some cases, legally required temperature. Using a suitable time/temperature combination will also ensure that food has been reheated safely should higher temperatures be detrimental to the quality of the food, for example reaching a core temperature of 70°C for 2 minutes.” - https://www.food.gov.uk/sites/default/files/multimedia/pdfs/cshrtempcontrol.pdf

The most common food safety temperatures, as advised by HACCP, are as follows: Frozen food to be kept at -18°C of below Refrigerated food to be kept at 8°C or below Cooked food to reach temperature of 75°C Hot food to be held at 63°C When reheating, food should reach temperature of 82°C - These critical temperatures are subject to variation depending on your agreement with your enforcement officer. For example, it is safe to cook food at less than 75°C, provided that the cooking time of the food is increased accordingly.

HACCP guidelines recommend that food thermometers are accurate to within +/- 0.5°C. All TME-made thermometers and probes are at least this accurate, and most of our equipment is accurate to within +/- 0.25°C

Sous Vide cooking temperature are so much lower than other cooking temperatures simply because they are kept at cooking temperature for a lot longer.

The KA06 has approximately 0.98 emmissivity

A thermometer is an instrument that is used to measure temperature. Traditionally, thermometers consisted of a glass tube with a bulb at the end containing mercury, which would extend along the tube as it expanded to react to fluctuations in temperature. Nowadays, most industrial thermometers are digital. To find out more about thermometers, see our History of Thermometry page.

There are many different applications which require the use of a thermometer, from basic everyday tasks such as cooking or testing family members for a fever, to checking fridge/freezer/oven temperature, measuring water temperature to help prevent outbreaks of Legionnaires’ disease, reaching critical temperatures in a manufacturing process, maintaining temperatures during distribution of food products, tyre production, oil production, laboratory testing, facilities/building management and more. The risks of not having a thermometer for these applications vary from a burnt dinner to patients contracting a life-threatening disease.

These days, all industries have legal requirements and regulations that they need to meet. Many of these, within the food catering/manufacture/retail industry and the facilities management industry especially, are based around temperature. Food served at the wrong temperature can be life threatening to a consumer, and water that is stored at the wrong temperature can be a breeding ground for the deadly legionella bacteria. Within manufacturing as well, there is a fine line between the right temperature, and one which will spoil an entire batch or product. In scientific applications, accurate thermometers are even more important, as temperature must be controlled extremely strictly. With this in mind, a lot of industrial bodies have issued guidelines about temperature control. For food, the HACCP regulations are very strict about temperatures of chilled, cooked and stored food, and recommend a thermometer with an accuracy of ±0.5°.

If you are using a thermometer with a probe attached (or ‘plugged in’), you can clean the probe using a probe wipe. All TME probes are waterproof so are safe to clean in this way. Mostly you will need to clean a probe if you are using it to measure something unclean, for example if you’re using a needle probe to measure the core temperature of meat, and then you want to use it to measure the temperature of a sauce, you will want to clean it inbetween these uses. The thermometer itself should need cleaning less often, however TME thermometers are all either waterproof or splashproof, so wiping them down with a damp cloth should be sufficient. Please note wipes within sachets are now recommended as tubs of wipes may dry out if the lid is left open.

IP (Ingress Protection) ratings are defined by an international standard. They define levels of effectiveness for sealing electrical enclosures against intrusion from moisture and dust. Each number of an IP rating has a specific meaning. For example, TME’s MM2000 digital thermometer has an IP rating of 67. IP67 enclosures translate as IP rated for ‘dust tight’ (that’s the 6), and protected against immersion in up to 1m of water for up to 30mins (that’s the 7). So the MM2000 is referred to as being IP67 waterproof.

The Notion Lite is a temperature monitoring solution ideal for retail food outlets, pharmacies, medical clinics, smaller food processing plants and temperature controlled storage facilities. It is very simple to set-up and use and offers immediate access to real-time data, alarms and audit ready reports.

A basic set-up requires a base station, temperature transmitter, power supply, Ethernet cable and subscription voucher. A starter kit is available (see product code: ‘NL-LK003F1’). The product code for the voucher is ‘NL-W613’. The starter kit includes 3 temperature transmitters. Additional temperature transmitters are also available – see our product code NL-WT001F1

No, you will only be required to register for your online account. Once this is done, you will be able to access and manage your data whenever you wish via an internet browser.

One voucher will give you a year subscription with unlimited storage.

Yes. This would be for our standard UKAS traceable certificate. Prices start at £35.00. Please email sales@tmethermometers.com with the four temperature points required.

Different Environmental Health Officers and HACCP Officers will require different levels of calibration. You should always follow the advice of your EHO on calibration. At TME, we are happy for the calibration of thermometers to be tested weekly, which you can do yourself. Most EHOs advise a yearly re-calibration of your thermometer and/or probe, which would consist of sending your thermometer away to be calibrated.

To test the calibration of your thermometer yourself, prepare a solution of ice and water, and insert your probe into it. Your thermometer should read 0°C. If it is out of calibration, firstly try using a different probe, just in case it is your probe that is faulty, and if that doesn't make a difference, contact us for advice you may need to send your thermometer back for a repair/calibration.

You can. TME offer a repair/calibration service, which is covered by the Thermometer for Life guarantee that comes with your thermometer, and should cost £35 for a MM2000 series thermometer, or £55 for a MM7000 series thermometer. You can see proof of this calibration as the sticker on the inside battery compartment of your thermometer will be updated and replaced. Please remember that this service will ensure calibration of your thermometer, but will not include a certificate of calibration, as generating the certificate is a different process – Please refer to the FAQ ‘I need a certificate of calibration for my thermometer, what should I do?’ To have your thermometer calibrated/repaired, simply send the thermometer back to our Production Department with a note explaining what it is that you require.

TME are happy to issue a certificate of calibration for your thermometer. You will need to send your thermometer back to our Production Department with a note explaining that you require a certificate of calibration, and also listing the temperature points that you would like it to be calibrated at. These usually comprise of some of the critical temperatures that you need for your thermometers’ application. For example, if you are testing for legionella, your critical temperatures will be 20°C for cold water and 50 or 55°C for hot water. You might also want to calibrate at 0°C and at the upper limit of your measurement range, such as 100°C. Generating a calibration certificate can be a lengthy process, as the thermometer needs to be calibrated and several points, and so our charges are: MM2000, MM7000, CA2005 and Solo Series of Handhelds = £35 The 4000, 5000 and 6000 Series of Large Display and Bench Instruments = £55 Your EHO might want you to have your thermometer re-calibrated yearly.

If your thermometer is showing a temperature that you know to be incorrect, the first thing that you should do is ensure that it is set to the correct thermocouple type, as having a thermometer set to a different thermocouple type to your probe can result in an incorrect reading. Loosely speaking, if you probe has a green lead or plug, it is a K type thermocouple, and if it has a brown lead or plug, it is a T type thermocouple. Ensure that your thermometer is set to the same thermocouple type. If you are sure that your thermometer is set to the correct thermocouple type, but it is still showing an incorrect temperature, the next best thing to do is to try to use it with another probe (if you have one). If you plug a different probe into the thermometer and the reading is now correct, the likelihood is that there is a fault with your probe, not your thermometer. However, if you have tried both of these steps and your thermometer is still showing an incorrect reading, you can phone or email us to set up a repair.

If your thermometer won’t turn on, the first thing to do is to replace the batteries with fresh ones. If this makes no difference, you may need to phone or email us to set up a repair.

If your thermometer is from our MM2000 Range, MM7000 Range, Solo Range or a CA2005 we will repair or replace it for a fixed price under our Thermometer for Life Guarantee. Details of our Thermometer for Life guarantee can be found as a downloadable pdf on those products and the kits that contain those products.

Most TME thermometers come with a standard 2 year warranty. The Thermometer for Life guarantee exists outside of the parameters of this warranty (applies to products listed with the Thermometer for Life symbol)

TME probes do not come with a warranty, however, if there is a fault in our manufacturing process we will of course replace for free.