Infrared measuring device FoodPro

Product no.: SHOP 0560 0030

The infrared thermometer FoodPro helps to control and monitor the temperature according to the HACCP self-checking system and is ideally suited for all applications in the food industry.

Weight: 0.2405 kg
1 pc 148,16 €
3 pcs 140,73 €
10 pcs 133,33 €
Delivery will be effected within 2-3 working days with receipt of payment.
Article name
Infrared temperature measuring device
Temperature measuring range
-30...+200 °C
±1 °C (-10...+65 °C), ±10 % of measured value (-30...-10 °C), ±1.5% of measured value (+65...+200 °C)
0.2 °C
Distance Spot ratio
Smallest measuring spot diameter
12 mm
Response time temperature
<500 ms
Environmental temperature
0...+50 °C, 10...90% RH (not condensing)
1x AA battery
(LxWxH) 150 x 50 x 30 mm
Protection category
EN 61326-1 (EMV), electromagnetic emission and susceptability, class B, EN61010-1 general safety
0.2405 kg

The FoodPro infrared thermometer offers quick and convenient temperature checks for all food applications. This non-contact temperature measuring device is very user friendly. The target illumination shows the measurement area so users can move closer for more accurate readings. Furthermore the IR-thermometer indicates HACCP temperature danger zones with a clear "safe" or "unsafe" warning displayed by a green or red LED. The IR-devices is hand washable sealed to IP54 standards for long life expectancy and accuracy. The scale can be either switched to °C or °F. The recommended distance for non-contact measurement is 25 to 250 mm (measuring spot Ø12…100 mm).


Area of application:

  • non-contact temperature control
  • food industry
  • hotel and catering services
  • gastronomy
  • logistics / food chains
  • incoming goods inspection
  • hygenic quality control

Did you know? The HACCP directive (= hazard analysis and critical control points) demands to store food either below 4 °C or above 60 °C. Inbetween the range from 4 °C to 60 °C the ambient temperature supports the formation and multiplication of harmful microorganisms. Thus the permanent control of temperature is a must for every business operating with food and gorceries.


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