HACCP and the FDA 1997 MODEL FDA Food code don't set temperature alone as a critical control point, but rather Time and Temperature. So how is a foodservice operator to keep track of product temperature over time? Monitor it. We have a complete line of temperature monitoring and logging systems, from inexpensive tape recorders to multi-sensor monitoring systems.

Strip chart recorders		The Monitor in-transit strip-chart recorder is inexpensive, reliable, and easy to use. The single use recorder generates a permanent strip-chart record of the temperature conditions during storage or transportation of temperature sensative products. Available in 5, 10, 20, and 40 day models.
Econolog		Low cost Econolog Data Loggers have 8K of memory and stores up to 8,000 samples. ± 1°F accuracy
Temprecord II		TempRecord II data loggers have a wider temperature range than Econolog model (-40°F - 167°F) and are accurate to ± 0.35°F. General model has 8K of memory for 8,000 samples while scientific model has 32K of memory for 32,000 samples. Available with probe thermistor.
Temperature/Humidity		RH data loggers have the same capabilities as TemprecordII but also measure Relative humidty. 32K of memory allows up to 32,000 samples. RH readings are accurate to ±2% between 10% and 90%, and ±4% <10% and >90%

Click Here to see a chart generated from one of the Monitor TempRecord loggers and showing the operation of a Servolift blast chiller.