Active Member
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[China]
Address: NO.27,Jinlanling Street,Taigongling Village Dongguan 523829,Guangdong,China
Contact name:Eric
Aolittel Technology Co.,Ltd |
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Smoker iGrill Meat Ambient Probe Stainless Steel Micro Temperature Sensor 100K 3950 1.85 Meter With Audio Jack
Dimension (mm)
Components
| NO | COMPONENT | MATERIAL AND SPECIFICATIONS | Q'TY | REMARK |
| 2-1 | ELEMENT | R25:100KΩ ±1% R25/50:3950K ±1% | 1 pcs | |
| 2-2 | PROBE | Φ4*190 Stainless steel Probe | 1 pcs | |
| 2-3 | HANDLE | Φ8×40 Aluminum handle | 1pcs | |
| 2-4 | LEAD WIRE | Braided AWG#26*2P 380℃ | 800mm | |
| 2-5 | TERMINAL | Φ3.5 Stereo Jack | 1pcs | Black |
Performances
| NO | Item | Sign | Test Conditions | Min. | Normal value | Max. | Unit | ||
| 4-1. | Resistance at 25℃ | R25 | Ta=25±0.1℃ PT≦0.1mw | 99 | 100 | 101 | kΩ | ||
| 4-2. | B Value | B25/50 | 3910.5 | 3950 | 3989.5 | k | |||
| 4-3. | Dissipation Coefficient | σ | In the air | 2.5 | / | mw/℃ | |||
| 4-4. | Time constant | τ | In the air | / | / | 8 | sec | ||
| 4-5. | Insulation resistance | / | 500VDC | 100 | / | / | MΩ | ||
| 4-6. | Withstand voltage | / | 1500V AC | 5 | / | / | Sec | ||
| 4-7. | Operating temp.range | / | / | -40 | / | +350 | ℃ | ||
General
The temperature probe allows you to determine if the food being cooked is done by reading the internal temperature of the food rather than the termperature of the air within the oven cavity. On models that come with a turntable, the turntable will automatically be turned off when the probe is inserted.Monitor the temperature of your grill or smoker from the convenience of your smart phone with the iGrill Pro Ambient Probe. This durable, stainless steel probe measures -30°C to 300°C and clips onto your grill grate to provide exact ambient temperature tracking.
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Reliability Test
| NO | Item | Technical requirements | Test conditions and method |
| 5-1. | High temp. Test | DR/R25£±3%
DB/B£±3%
No change with withstand voltage, Insalution performance. Appearance without damage. | 350±5℃,1000±24 hrs |
| 5-2. | Low temp. tes | -40±5℃,1000±24 hrs | |
| 5-3. | Endure moisture test | Store in environment 65±2℃,90%-95%RH for 1000±24 hrs | |
| 5-4. | Temp. cycle test | Place the sample in -20℃ for 10 min, in 25℃ for 2 min and in 80 ℃ for 10 min.and repeat for 500 times. | |
| 5-5 | Tensile tests | After tensile test, the sensor should be no damage and no falling.zero power resistance change rate should be less than ±1% in 25℃ | Clamp wire at 50mm away from the inner edge of the connector terminal, then put 10N static tension between terminal and wire for 1min, along axial direction.after the test, check if there is any borken wire, falling off or damage and measure zero-power re. |
| 5-6 | Drop test | No technical damage. zero power resistance change rate should be less than ±1% in 25℃ | Drop the sensor from a meter high through axial and lateral direction to cement floor, each direction for 5 times.then check the appearance and measure zero-power resistance in 25℃ |
| 5-7 | Vibration test | Frequency range:10-500HZ,accelerated speed:10g,frequency sweep time: both X and Y for 30 min.recover for 4 hours after test, visual inspect the appearance of the sensor and measure zero- power resistance in 25℃ |
Product Photos
Safe Minimum Cooking Temperatures
Use this chart and a food thermometer to ensure that meat, poultry, seafood, and other cooked foods reach a safe minimum internal temperature.
Remember, you can’t tell whether meat is safely cooked by looking at it. Any cooked, uncured red meats – including pork – can be pink, even when the meat has reached a safe internal temperature.
Why the Rest Time is Important
After you remove meat from a grill, oven, or other heat source, allow it to rest for the specified amount of time. During the rest time, its temperature remains constant or continues to rise, which destroys harmful germs.
| Category | Food | Temperature (°F) | Rest Time |
|---|---|---|---|
| Ground Meat & Meat Mixtures | Beef, Pork, Veal, Lamb | 160 | None |
| Turkey, Chicken | 165 | None | |
| Fresh Beef, Veal, Lamb | Steaks, roasts, chops | 145 | 3 minutes |
| Poultry | Chicken & Turkey, whole | 165 | None |
| Poultry breasts, roasts | 165 | None | |
| Poultry thighs, legs, wings | 165 | None | |
| Duck & Goose | 165 | None | |
| Stuffing (cooked alone or in bird) | 165 | None | |
| Pork and Ham | Fresh pork | 145 | 3 minutes |
| Fresh ham (raw) | 145 | 3 minutes | |
| Precooked ham (to reheat) | 140 | None | |
| Eggs & Egg Dishes | Eggs | Cook until yolk and white are firm | None |
| Egg dishes | 160 | None | |
| Leftovers & Casseroles | Leftovers | 165 | None |
| Casseroles | 165 | None | |
| Seafood | Fin Fish | 145 or cook until flesh is opaque and separates easily with a fork. | None |
| Shrimp, lobster, and crabs | Cook until flesh is pearly and opaque. | None | |
| Clams, oysters, and mussels | Cook until shells open during cooking. | None | |
| Scallops | Cook until flesh is milky white or opaque and firm. | None |
