INFRARED THERMOMETER. Termometro senza contatto all infrarosso per la Sicurezza degli alimenti. Unit Diagram 1 English 2. Deutsch 10.

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1 INFRARED THERMOMETER Food Safety Noncontact Thermometer Berührungsloses Thermometer Thermomètre sans Contact Termómetro sin Contacto Termômetro sem Contato Termometro senza contatto all infrarosso per la Sicurezza degli alimenti Unit Diagram 1 English 2 Deutsch 10 Français 18 Español 26 Portuguese 34 Chinese 42 Japanese 50 Italiano Rev C 07/01

2 CREAM CREAM MILK MILK Some Noncontact Thermometer Uses MILK MILK this special infrared food thermometer Caution: If there is any doubt about accuracy, or if a temperature reading is in or within 2.5 C (5 F) of the HACCP critical zone, verify the temperature with a probe thermometer. Attenzione: In caso di dubbi sulla precisione, o se le misure sono entro 2,5 C dal limite della Zona critica HACCP, verificare la temperatura con una sonda termometrica convenzionale. Specifications Temperature Range Temperature Display Accuracy* (assumes ambient operating temperature of C [70-77 F]) Repeatability Response Time Spectral Response 8-14 µm -30 to 200 C (-25 to 400 F) 0.5 C or 1.0 F For targets: between 0 and 65 C (32 to 150 F): ±1 C (±2 F) below 0 C (32 F): ±1 C (±2 F) degree/degree above 65 C (150 F): ±1.5% of reading Within accuracy specification of the unit approximately 0.5 sec. Emissivity fixed at 0.97 Ambient Operating Range 0 to 50 C (32 to 120 F) Relative Humidity Tested at 93% RH at 30 C (86 F) noncondensing Storage Temperature Weight / Dimensions -20 to 65 C (-4 to 150 F) without battery 227 g (0.5 lb); 152 x 101 x 38 mm (6 x 4 x 1.5 in) Power 9V Alkaline or NiCad battery Typical Battery Life 12 hrs (Alkaline) Distance to Spot Size** 4:1 Food Safety Lebensmittelüberwachung Hygiène alimentaire Seguridad en Alimentos Segurança de Alimentos Pereciveis Sicurezza alimenti *At calibration geometry of 279mm (11 ) with a 140mm (5.5 ) diameter, 0.97 emissivity blackbody **Minimum 90% energy Specifications subject to change without notice.

3 Italiano Avvertenza! Non puntare il raggio laser sugli occhi sia direttamente che indirettamente attraverso superfici riflettenti. AVOID EXPOSURE - LASER RADIATION IS EMITTED FROM THIS APERTURE CAUTION LASER RADIATION DO NOT STARE INTO BEAM OUTPUT < 1mW WAVELENGTH nm CLASS II LASER PRODUCT Precauzioni Tutti i modelli debbono essere protetti da: - Campi elettromagnetici prodotti da riscaldatori ad induzione o saldatori elettrici ad arco - Elettricità statica - Shock termici ( causati da brusche variazioni della temperatura ambiente - attendere 30 minuti per la stabilizzazione della temperatura prima di usare lo strumento ). - Non lasciare lo strumento a contatto od in prossimità di oggetti a temperatura elevata. Avvertenze per Sicurezza Alimenti - Questo strumento non misura le temperature interne. Per massima sicurezza, usare in abbina mento una sonda termometrica convenzionale. - Se la temperatura misurata è entro 2,5 C dal limite della Zona pericolosa HACCP, verificare la tempe ratura del prodotto con una sonda termometrica convenzionale. Introduzione Siamo certi che troverete molti utilizzatori per il vostro termometro portatile all infrarosso. E uno strumento compatto, robusto, molto semplice da usare. Basta puntare lo strumento sull oggetto da misurare, premere il grilletto e leggere la temperatura superficiale in meno di un secondo. Si possono così misurare temperature di superfici calde, pericolose, in movimento o difficili da raggiungere, senza contatto con le stesse. Reflected energy Emitted energy Transmitted energy EMISSIVITY Target Come funziona lo strumento Il termometro all infrarosso misura la temperatura superficiale di un oggetto. Il gruppo ottico dello strumento rileva l energia Emessa (E), Riflessa (R) e Trasmessa (T) da un oggetto, e la focalizza sul sensore. L unità elettronica converte il segnale del sensore in una temperatura che viene visualizzata sul display dello strumento stesso. Nel modello MT4 è previsto un sistema di puntamento laser che serve esclusivamente a facilitare il puntamento dello strumento. 58

4 Italiano Come si usa lo strumento C / F e Batteria Aprire il coperchio di chiusura dei comparto battere premendolo in prossimità del grilletto, quindi tirarlo e ruotarlo verso il basso. Si accede così al comparto batterie, dove è possibile sia sostituire la batteria che selezionare, mediante il selettore C/ F, la scala di temperatura desiderata. Nell inserire la batteria, inserire prima il lato con il polo positivo. A Uso dello strumento Per misurare una temperatura, puntare lo strumento verso l oggetto e premere il grilletto. Assicurarsi che l area da misurare sia maggiore dell area dello spot di misura dello strumento. Se lo strumento è dotato di laser, usare il laser stesso per facilitare il puntamento. Vedi paragrafo Come effettuare misure accurate. Display Il display LCD retroilluminato, visualizza la temperatura misurata in C o F. Dopo il rilascio del grilletto, lo strumento mantiene visualizzata la temperatura misurata per circa 7 secondi: durante questo tempo appare sul display la scritta HOLD, La presenza sul display dell icona con il simbolo della batteria (B) indica che la batteria stessa è scarica e deve essere sostituita. B Come effettuare misure accurate Scansione della superficie degli alimenti Effettuare una scansione della superficie degli alimenti nelle linee di produzione cibi caldi o freddi, forni, rosticcerie, grills, ecc., per localizzare le temperature prossime o al di fuori della Zona pericolosa HACCP ( 4 C 60 C ). In caso di temperature limite, effettuare, per maggior precisione, una misura con una sonda termometrica convenzionale. Precauzione: In caso di dubbi sulla precisione, o se le misure sono entro 2,5 C dal limite della Zona critica HACCP, verificare la temperatura con una sonda termometrica convenzionale. 59

5 CREAM Italiano Misura della temperatura dei liquidi Per effettuare misure corrette di temperatura di liquidi o di semiliquidi, quali minestroni, spezzatino, sugo, ecc., mescolare bene il prodotto per uniformare la temperatura, mentre si effettua la misura con lo strumento. No Nota: Se il vapore prodotto dal cibo si condensa sulla lente dello strumento, la precisione di misura viene influenzata. Pertanto evitare di porre lo strumento direttamente sopra il prodotto fumante. Mantenere lo strumento ai bordi del contenitore del prodotto, ed effettuare la misura con un angolazione di 45 rispetto alla superficie del prodotto. Yes MILK MILK CREAM MILK MILK Misura della temperatura di prodotti confezionati, all interno di celle refrigerate. Per effettuare la misura di prodotti confezionati, contenuti in celle frigorifere, misurare il prodotto mantenendo lo strumento per quanto possibile al di fuori della cella frigorifera. Lo strumento non misura attraverso finestre o oblò in vetro o plastica. Aprire invece il portello ed effettuare la scansione sul prodotto per ricercare punti con temperature anomale, o al di fuori dell area critica HACCP. Questo può indicare una erronea rotazione dello stoccaggio dei prodotti, od un possibile blocco della circolazione dell aria. Qualora non fosse possibile misurare i prodotti mantenendo lo strumento al di fuori dell area refrigerata, attendere almeno 30 minuti per l equalizzazione della temperatura dello strumento alla temperatura ambiente, che deve essere in ogni caso > 0 C, prima di effettuare la misura. Attenzione! Lo shock termico, causato da brusche variazioni della temperatura ambiente, causa errori di misura della temperatura. 60 Misura di cibi nelle aree di Mantenimento e di Distribuzione Usate il vostro termometro senza contatto per misure precise di prodotti mantenuti in aree fredde o calde, come per esempio scaffali refrigerati, banco delle verdure, esposizione di carne fresca e pesce, piani di cottura e forni caldi. Premere semplicemente il grilletto quindi effettuare una scansione su tutta la superficie del cibo. Il cibo prodotto in queste aree di mantenimento deve essere mantenuto ad un livello di temperatura fuori dalla zona pericolosa HACCP, zona compresa fra 4 C e 60 C. Vedere la sezione Avvertenze per sicurezze alimenti per avere altre informazioni sulla sicurezza del cibo.

6 Italiano Misurazione della temperatura dei cibi al banchina di ricevimento E inoltre possibile usare il termometro senza contatto per misure precise dei prodotti deperibili alla banchina di ricevimento. Quando arriva una spedizione di cibo fresco o surgelato, controllare che i prodotti, i contenitori, e la temperatura interna del mezzo di trasporto usato per la spedizione siano tutti alla giusta temperatura. Controllare eventuali punti caldi nei prodotti che sono stati accatastati in modo inadeguato o eccessivo. Avvertenze: Nel di dubbi sulla temperatura rilevata, o di valori prossimi alla Zona pericolosa, è necessario effettuare una verifica con una sonda termometriva tradizionale, per essere certi che la temperatura del prodotto è fuori dalla Zona delle temperature pericolose ( da 4 C a 60 C ). Distanza e Spot di misura L area misurata dallo strumento (S) aumenta proporzionalmente all aumentare della distanza di misura (D).La distanza di misura ideale, nella maggior parte delle misure nel settore alimentare, va da 10 a 20cm, corrispondenti ad uno spot di misura circolare con diametro da 2,5 cm a 5 cm. Campo visivo Assicurarsi che la superficie del bersaglio sia maggiore della superficie dello spot di misura dello strumento. Più piccolo è il bersaglio più bisognerà stargli vicino. Quando la precisione è un fattore critico, bisogna essere sicuri che la superficie del bersaglio sia almeno il doppio della superficie dello spot di misura. D S = mm 200mm 400mm 4" 8" 16" D S Note da ricordare. - E sconsigliabile rilevare la temperatura di superfici metalliche levigate o brillanti (es.: acciaio inox, alluminio ecc. ). Vedere paragrafo Emissività. - Lo strumento non può misurare attraverso superfici trasparen ti, quali ad es.: oblò o porte in plastica o vetro. Lo strumento infatti misurerebbe la temperatura superficiale del vetro o della plastica. - Vapore, polveri, fumi ecc. possono causare errori di misura, ostruendo il campo visivo dello strumento. - Quando vengono misurati prodotti liquidi, bisogna mescolare vigorosamente il prodotto durante la misurazione della super ficie del liquido. Yes No 61

7 Italiano Come verificare la taratura del Vs. strumento Facendo un controllo periodico della calibrazione dello strumento, si potrà essere certi di avere una misura delle temperature più precisa. Il metodo di calibrazione a freddo è quello più affidabile perché l acqua fredda mantiene una temperatura più stabile. Se trovate che il vostro termometro all infrarosso non misura la temperatura della superficie correttamente, inviate lo strumento al punto di assistenza Thermoking per verifica ed eventuale ricalibrazione. Per controllare la calibrazione dello strumento, seguire le istruzioni sotto riportate. Calibration Test Procedure Cold Calibration Check 1. Riempire un largo contenitore di poliuretano (1/4 di litro o più) fino a metà con ghiaccio tritato. Aggiungere acqua fredda di rubinetto fino ad arrivare a qualche centimetro dal bordo del contenitore ( da 2 a 5 cm. ). Consigli: mettendo 2 contenitori l uno all interno dell altro, si garantirà un miglior isolamento e quindi una temperatura più stabile durante il controllo. 2. Immergere la punta di una sonda termometrica di precisione nell acqua, quindi mescolare vigorosamente l acqua con la sonda stessa per un minuto o comunque fino a che la temperatura della sonda si sarà stabilizzata. 3. Quando la temperatura della sonda si è stabilizzata, continuare a mescolare l acqua con una cannuccia di plastica o con un bastoncino per bibite, mentre si procede a rilevare la temperatura dell acqua sia con la sonda tradizionale che con il termometro all infrarosso. Tenere il termometro all infrarosso a circa 7.5 cm di distanza dalla superficie dell acqua per ottenere una misura più accurata. 4. La misura di temperatura rilevata dal termometro all infrarosso deve essere 0 C oppure deve risultare entro }1 C rispetto alla lettura della sonda 62

8 Italiano Procedura di verifica della taratura (continua) Verifica della calibrazione sulle alte temperature Usare la stessa procedura della calibrazione sul freddo, ma utilizzando acqua calda. 1. Riempire un largo contenitore di poliuretano (1/4 di litro o più) fino ad a qualche centimetro dal bordo del contenitore ( da 2 a 5 cm. ) con acqua calda a 60 C: l acqua di rubinetto calda è adatta a questo tipo di procedura. 2. Ripetere i punti 2 e 3 della procedura precedente. Importante: la superficie dell acqua deve essere mescolata mentre si effettua la misura di temperatura con il termometro all infrarosso. Avvertenze: - Tenere il termometro all infrarosso all esterno contenitore, lontano dal vapore, approssimativamente a 7.5 cm dalla superficie dell acqua. - Evitare la formazione di condensa sulla lente del termometro all infrarosso. Se ciò dovesse verificarsi, non asciugare la lente ma lasciare che si asciughi a temperatura ambiente, quindi riprendere la misurazione. - La verifica a caldo può essere usata come controllo generale della precisione del termometro all infrarosso. A causa della variazione dell emissività dell acqua e al raffreddamento della superficie dell acqua a causa dell evaporazione, si potrà considerare ben calibrato lo strumento se la lettura risulterà entro }2 C rispetto alla lettura della sonda tradizionale. 63

9 Italiano Emissività La maggior parte dei prodotti dell industria alimentare, quali ad es.: acqua, liquidi, sostanze congelate o parzialmente congelate in contenitori di plastica o di cartone, hanno un emissività pari a 0,97. Misure di temperatura di superfici metalliche levigate o riflettenti causano errori di misura sensibili. Per evitare ciò, mascherare la superficie misurata con nastro adesivo o con vernice color nero opaco. Attendere che il nastro adesivo ( o la vernice ), assuma la stessa temperatura della superficie sottostante. Misurare ora la temperatura del nastro ( o della vernice ). Nel misurare, ad esempio, un grill, puntare lo strumento sulla parte del grill annerita dalle alte temperature a cui è stata precedentemente sottoposta. Manutenzione Pulizia della lente: Soffiare via le particelle di polvere depositate sulla lente, mediante un piccolo getto di aria compressa pulita ( Att.ne: l aria deve essere pulita e perfettamente disoleata ). Rimuovere le rimanenti particelle con un pennellino morbido, di peli di cammello. Pulire quindi la lente con un panno di cotone umido ( usare acqua oppure liquido speciale per ottica ). NOTA: NON usare solventi per pulire la lente in plastica. Pulizia dei corpo dello strumento: Usare un panno morbido od una spugna imbevuta di acqua e sapone. NOTA: NON immergere lo strumento in acqua. Ricerca guasti Codice Problema Azione ( sul display ) La temperatura dell oggetto Misurare oggetti con temperature misurato è superiore od inferiore entro i limiti di scala ai limiti di scala L icona della batteria è La batteria è probabilmente Verificare e/o sostituire la batteria visualizzata sul display scarica Il display è spento La batteria è probabilmente Verificare e/o sostituire la batteria completamente scarica Il laser non funziona Batteria parzialmente Sostituire la batteria o totalmente scarica 64

10 Italiano Certificazione CE Questo strumento è conforme ai seguenti standards: - EN Lo strumento può uscire dai limiti di precisione specificati, entro il range di frequenze comprese fra 141 MHz e 1000 MHz, a 3V/m 65

11 Display Anzeige Affichage Pantalla Display C/ F Switch C/ F-Schalter Commutateur C/ F Interruptor de C/ F Chave C/ F Selettore C/ F Laser Laser Láser Laser Trigger Messtaste Gâchette Gatillo Gatilho Grilletto Battery Compartment Batteriefach Logement des piles Compartimento de las pilas Compartimento de bateria Comparto Batteria Wrist Strap Connection Befestigung fur Handschlaufe Point d attache de la dragonne Correa de mano Conexão para alça Aggancio per cinghietto da polso : Battery Cover Batterieabdeckung Couvercle du lcompartiment pile Tapa de las pilas Tampa da bateria Coperchio Comparto Batteria 1

12 English AVOID EXPOSURE - LASER RADIATION IS EMITTED FROM THIS APERTURE CAUTION LASER RADIATION DO NOT STARE INTO BEAM OUTPUT < 1mW WAVELENGTH nm CLASS II LASER PRODUCT Warning Do not point laser directly at eye or indirectly off reflective surfaces. Cautions All models should be protected from the following, EMI (Electro Magnetic Interference) from induction heaters and microwave ovens Electro Static Discharge Thermal shock (caused by large or abrupt ambient temperature changes allow 30 minutes for unit to stabilize before use when exposed to thermal shock ) Do not leave the unit on or near objects of high temperature Food Safety Warnings This unit does not measure internal temperatures. Use in conjunction with a conventional probe thermometer for maximum safety. If readings are within 2.5 C (5 F) of the HACCP danger zone, verify the product temperature with a conventional probe thermometer. Introduction Thank you for purchasing your noncontact food safety thermometer. We are confident that you will find its ease of use and quick temperature measurement to be a useful and time saving tool in your daily HACCP program. The 1999 Federal Food Code (FDA) has recognized that IR thermometers can facilitate general food safety system surveillance by allowing scanning of numerous food temperatures over a short period of time, Just aim, pull the trigger, and read the food surface temperature in less than a second. Reflected energy Emitted energy Transmitted energy EMISSIVITY Target 2 How it Works Infrared thermometers measure the surface temperature of an object. All objects above absolute zero emit infrared energy. The energy from an object is captured by the lens of the IR thermometer, and focused onto a special detector. The signal from the detector is processed by the unit s analog and digital electronics, and the temperature is displayed as a number on the LCD. The laser spot is used only as an aid for aiming the unit.

13 English How to Operate the Unit C/ F and Battery Pull open the unit s handle using the finger indents near the trigger to access the C/F switch or to insert/remove the battery. To toggle between C and F, push the switch (A). Insert the 9V battery positive side first into the battery compartment. NOTE: The battery door is detachable. A Operating the Unit To measure a temperature, point the unit at an object and pull the trigger. Be sure to consider distance-to-spot size ratio and field of view. For most applications, the ideal distance is four to eight inches away from the target. Use the laser only for aiming. See How to Accurately Measure Temperatures. Display The backlit LCD displays the current temperature in Celsius or Fahrenheit.When the trigger is released, the last reading is held for seven seconds, and the display shows the Hold icon. The presence of the battery icon indicates a low battery (B). B How to Accurately Measure Temperature Scanning Food Surfaces Scan across the surface of foods in deli lines, salad bars, hot and cold holding trays, ovens, rotisseries, and grills to locate temperatures near or outside of the HACCP food danger zone (4-60 C/ F). If a questionable temperature is found, probe the food for precise measurement. Caution: If there is any doubt about accuracy, or if a temperature reading is in or within 2.5 C (5 F) of the HACCP critical zone, verify the temperature with a probe thermometer. 3

14 English No Yes Measuring the temperature of Liquids To get accurate measurements from liquids and semi-liquids, such as soup, stew, chili, salad dressing, etc., stir the liquid to bring the internal temperature to the surface, while taking a measurement with the unit. Note: If steam condenses on the noncontact thermometer s lens, it will prevent the unit from taking an accurate temperature measurement. Do not hold the noncontact thermometer directly over the steaming product. Hold the unit above and outside the edge of the container, and aim the unit at a 45 angle to the product s surface. CREAM MILK MILK CREAM MILK MILK Measuring Packaged Product in Cold-Storage Cases To accurately measure products held in cold storage, measure the product with the unit outside of the refrigerated environment whenever possible. The unit will not accurately measure through glass or plastic doors. Open the door, and scan the product for unusually warm spots, or for product that is outside of the food safety temperature zone. This may indicate improper stock rotation or possible airflow blockage. If it is not possible to measure the product from the outside, allow 30 minutes for the unit to stabilize in the refrigerated environment (above 0 C (32 F)) before measuring. Caution: Thermal shock, caused by abrubt changes in ambient temperature, will cause the unit to take inaccurate temperature measurements. Measuring Food in Holding and Serving Areas Use your noncontact thermometer to accurately measure products held in cold or hot holding areas, such as open top refrigeration units, salad bars, fresh meat or fish displays, steam tables, and warming ovens. Simply pull the trigger and scan across the food surface. Food products in these holding areas must be kept out of the HACCP food temperature danger zone, which is between 4 C and 60 C (40 F and 140 F). See Food Safety Warnings for additional food safety information. 4

15 English Measuring Food at the Receiving Dock You can also use your noncontact thermometer to accurately measure perishable products at the receiving dock. When a delivery of fresh or frozen food arrives, check that the products, shipping crates, and internal temperature of the delivery truck are all at the proper temperatures. Check for warm spots in products that have been stacked unevenly or too high. Caution: If any questionable temperatures are found in the product, be sure to use your contact probe thermometer to verify that the food is being kept out of the Temperature Danger Zone (4-60 C/ F). Distance and Spot Size As the distance (D) from the object increases, the spot size (S) of the area measured by the unit becomes larger. The ideal distance in most food applications is from 4 to 8 inches, measuring a 1-2 inch diameter circle. D S = mm 200mm 400mm S Field of View Make sure that the target is larger than the unit s spot size. The smaller the target, the closer you should be to it. When accuracy is critical, make sure the target is at least twice as large as the spot size. 4" 8" 16" D Reminders Not recommended for use in measuring shiny or polished metal surfaces (stainless steel, aluminum, etc.). See Emissivity. The unit cannot measure through transparent surfaces such as glass or plastic. It will measure the surface temperature of the glass instead. Steam, dust, smoke, etc., can prevent accurate measurement by obstructing the unit s optics. Hold the unit back and at an angle to ensure the most accurate measurement. When measuring liquid products, be sure to stir the product vigourously while measuring the surface of the liquid. Yes No 5

16 English Checking Your Unit s Calibration You should routinely check your unit s calibration, so that you can be sure you are getting the most accurate temperature measurement. The cold calibration method is more reliable because the cold water holds a more stable temperature. If you find that your noncontact thermometer is not measuring surface temperatures correctly, send your unit back to have it factory calibrated. Follow the instructions below to check the calibration. Calibration Test Procedure Cold Calibration Check 1. Fill a large styrofoam cup (10 ounces or larger) halfway to the surface with crushed ice. Add cold tap water to 1/2 to 1 inch below the rim of the cup. Tip: Two cups, one inside the other, will provide better insulation and more stable temperatures throughout the test. 2. Immerse the tip of an accurately calibrated contact probe thermometer into the water, and vigorously stir the water s surface with the probe for one minute, or until contact probe temperature stabilizes. 3. When the probe temperature has stabilized, continue stirring the water with a plastic straw or swizzle, while taking simultaneous temperature measurements with the probe and noncontact thermometer. Hold the noncontact thermometer within 3 inches of the surface of the water for most accurate measurement. 4. Infrared temperature measurement should be within ±1 C (±2 F) of probe reading or 0 C (32 F). 6

17 English Calibration Test Procedure (continued) Hot Calibration Check Use the same procedure as cold calibration, substituting hot water. 1. Fill a large styrofoam cup (10 ounce or larger) up to 1/2 to 1 inch below the rim with hot water (>140 F/60 C). Hot tap water is adequate for the procedure. 2. Repeat steps 2 and 3 above. Important: The surface of the water must be agitated while taking the IR temperature measurement. 3. Infrared measurement temperatures should be within ±2 C (±3.5 F) of the probe reading. Cautions: Hold the infrared thermometer outside the rim of the cup, away from the steam, at approximately 3 inches from the surface of the water. Avoid steam condensation on the IR thermometer s lens. If this should happen, do not wipe the lens; let it dry at room temperature, then resume measurement. The hot verification should be used as a general check on the accuracy of the IR thermometer. Due to the varying emissivity of water and the evaporative cooling of the surface of the water, you should consider your IR thermometer to be accurately calibrated if the reading is within ±2 C (±3.5 F) of the probe reading. 7

18 English Emissivity Most products related to the food industry such as water, liquids, frozen or partially frozen substances in boxes and plastic containers, have an emissivity of about 0.97 (unit is pre-set for 0.97). Inaccurate readings will result from measuring shiny or polished metal surfaces. To compensate, cover the surface to be measured with masking tape or flat black paint. Allow time for the tape to reach the same temperature as the the material underneath it. Measure the temperature of the tape or painted surface. When measuring a grill, for example, aim the unit at a portion of the grill that has been blackened by the high temperatures. Maintenance Cleaning the lens: Blow off loose particles using clean compressed air. Gently brush remaining debris away with a camel's hair brush. Carefully wipe the surface with a moist cotton swab. The swab may be moistened with water. NOTE: DO NOT use solvents to clean the plastic lens. Cleaning the unit s housing: If the case becomes dirty, use soap and water on a damp sponge or soft cloth. NOTE: DO NOT submerge the unit in water. Troubleshooting Code Problem Action (on display) Target temperature Select target within specifications is over or under range Battery icon appears Possible low battery Check and/or replace battery Blank display Possible dead battery Check and/or replace battery Laser doesn t work Low or dead battery Replace battery 8

19 English CE Certification This instrument conforms to the following standards: EN Between 141 MHz and 1000 MHz at 3 V/m, the instrument may not meet its stated accuracy. 9

20 Deutsch AVOID EXPOSURE - LASER RADIATION IS EMITTED FROM THIS APERTURE CAUTION LASER RADIATION DO NOT STARE INTO BEAM OUTPUT < 1mW WAVELENGTH nm CLASS II LASER PRODUCT Warnung (bei Geräten mit Laser) Richten Sie den Laser nicht direkt oder indirekt über reflektierende Oberflächen auf die Augen. Vorsichtsmaßnahmen Alle Modelle müssen vor folgenden Einflussen geschützt werden: EMF (elektromagnetische Felder) von Elektroschweißgeräten, Induktionsheizgeräten statischer Elektrizität Thermischer Schock (verursacht durch große oder plötzliche Temperaturänderungen Gerät vor Gebrauch 30 Minuten lang stabilisieren lassen) Gerät nicht auf oder in der Nähe von heißen Objekten aufbewahren. : Sicherheitshinweise Dieses Gerät mißt Oberflächentemperaturen, keine Kerntemperaturen. Um diese zu messen, benutzen Sie bitte ein normales Kontaktthermometer Bei Messungen von hygienisch relevanten Temperaturgrenzwerten, überprüfen Sie die Anzeige des Infrarotthermometers mit Hilfe eines konventionellen Kontaktthermometers. Target 10 Reflected energy Emitted energy Transmitted energy EMISSIVITY Einleitung Herzlichen Glückwunsch zum Erwerb Ihres Lebensmittelthermometers! Sehr bald werden Sie feststellen, welche Vorteile Ihnen dieses einfach zu bedienende und schnelle Werkzeug bei Ihren Routinekontrollen bringt. Einfach zielen, Messtaste drücken und in weniger als einer Sekunde erscheint der Messwert auf dem Display. Funktionsweise Infrarot-Thermometer messen die Oberflächentemperatur eines Objekts (target). Die Optik des Gerätes erfasst die emittierte, reflektierte und durchgelassene Wärmestrahlung, die gebündelt und auf einen Detektor fokussiert wird. Die Geräteelektronik wandelt diese Information in einen Temperaturwert um, der auf dem Display angezeigt wird. Bei Geräten mit einem Laser wird der Laser lediglich zum Zielen verwendet.

21 Deutsch Bedienung des Gerätes C/ F und Batterie Um zwischen Celsius und Fahrenheit umzuschalten, müssen Sie das Batteriefach öffnen und durch Drücken des Schalters (A) C oder F wählen. Die 9-Volt-Batterie wird wie in der Abbildung dargestellt, ausgetauscht. A Bedienung Zum Messen richten Sie das Thermometer auf das Messobjekt und drücken die Messtaste. Stellen Sie sicher, dass sich das Messobjekt innerhalb des Messflecks des Gerätes befindet. Für die meisten Anwendungen empfiehlt sich ein Messabstand zwischen 10 und 20 cm. Siehe auch Kapitel "Exakte Temperaturmessung". Anzeige Die LCD-Anzeige zeigt die momentane Temperatur in Grad Celsius oder Grad Fahrenheit an. Nach Freigabe der Messtaste wird der Messwert weitere 7 Sekunden lang angezeigt; dabei wird das Wort HOLD angezeigt. Die Anzeige des Batteriesymbols weist auf eine verbrauchte Batterie hin (B). B Exakte Temperaturmessung Erfassung der Oberflächentemperaturen von unverpackten Lebensmitteln Um festzustellen, ob sich die Temperatur der Lebensmittel im hygienisch unbedenklichen Bereich befindet, messen Sie an verschieden Stellen. Sollten Sie eine Temperatur außerhalb des gewünschten Bereiches finden, überprüfen Sie die entsprechende Stelle mit Hilfe eines geeichten Kontaktthermometers. So lassen sich auf einfache Weise Salatbuffets, Warmhalteeinrichtungen (Bain Maries, Wärmeschränke) oder auch Grills überprüfen. 11

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