“Core temperature is important”
Records of temperatures during smoking or cooking are most important for proof of each batch having been at the correct temperature for the prescribed time.
If the meat is overcooked weight loss occurs as well as loss of quality, and if it is undercooked, harmful organisms may survive.
The T-TEC 6-3E with watertight sensor inserted into the core of the meat is the ideal way to monitor the process. The data logger itself can be mounted on the trolley so that there is no risk of accidentally tearing the sensor.
“We also need to measure humidity as well as temperature”
Electronic humidity sensors do not work well in smoking ovens.
The best way of getting the relative humidity is to use a T-TEC 6-3F Data logger for 2 remote sensors. One sensor is kept moist by a hygroscopic ‘stocking’ (wet bulb)and the other measures the air temperature (dry bulb). By comparing the two readings, taken at the same time, it is possible to calculate the relative humidity, using a table.