Dwyer FST-300 - Manual

Model FST-300 Food Service Infrared Thermometer
Specifications - Installation and Operating Instructions
Bulletin T-16
DWYER INSTRUMENTS, INC.
Phone: 219/879-8000 www.dwyer-inst.com
P.O. BOX 373 • MICHIGAN CITY, INDIANA 46361, U.S.A. Fax: 219/872-9057 e-mail: [email protected]
The Model FST-300 Infrared Thermometer is designed to monitor tem-
peratures in the food service industry. The thermometer has both an in-
frared sensor and an immersion probe to safely monitor surface and
product temperatures. The quick HACCP zone display gives visual indica-
tion when products are within a safe storage temperature range for both
hot and cold food products. The Model FST-300 also has a built-in white
light to illuminate the measurement area.
OPERATING INSTRUCTIONS
Infrared Measurements
Simply aim the thermometer at the target and press the “SCAN” key to dis-
play the surface temperature.
Probe Measurements
Simply insert the probe into the desired area and press the “PROBE” key
to display the probe temperature on the bottom LCD display. The temper-
ature will be measured for 4 minutes continuously. Pressing the “PROBE”
key during measurements will hold the current reading.
Minimum or Maximum Reading
The thermometer will display the minimum or maximum reading for the
period in which measurements were taken in the minimum or maximum
mode.
For minimum measured temperature, press the “SCAN” button to turn on
the unit. Press the “MODE” key once so that min is flashing at the top of
the LCD display. Press and hold the “SCAN” key to take measurements.
Only the minimum temperature measured will be displayed.
For maximum measured temperature, press the “SCAN” button to turn on
the unit. Press the “MODE” key twice so that max is flashing at the top of
the LCD display. Press and hold the “SCAN” key to take measurements.
Only the maximum temperature measured will be displayed.
Continuous Monitoring
The lock mode is used for continuously monitoring temperatures for up to
60 minutes or until the “SCAN” key is pressed.
To enter the lock mode, press the “SCAN” key once to turn on the unit.
Press the “MODE” key three times so that lock is flashing at the top of the
LCD. Press the “SCAN” key once to start taking measurements.
Engineering Units
The thermometer can measure in °F or °C. To change the units, press the
“SCAN” key once to turn on the unit. Press the “MODE” key four times
until the unit descriptor is flashing. Press the “SCAN” key once to change
the units.
SPECIFICATIONS
Range: Infrared Sensor: -67 to 482°F (-55 to 250°C); Probe Sensor: -67
to 626°F (-55 to 330°C).
Ambient Operating Temperature: 32 to 122°F
(0 to 50°C).
Accuracy: ±1.1°F (0.5°C).
Resolution: 0.5°F (0.2°C).
Distance to Spot: 2.5:1 optics ratio.
Emissivity Range: 0.95 Default – adjustable 0.1 to 1.0.
Battery Life: 18 hours continuous use (auto power off after 15 seconds).
Weight: 3.5 oz (98.1 g).
Agency Approvals: CE.
7/8
[22.23]
1-1/2
[38.1]
6-5/16
[160.34]
4-1/2
[114.3]
HACCP
4-60°C
40-140°F
4°C
40°F
60°C
140°F
Emissivity
The emissivity is preset at the factory at 0.95. It can be adjusted from 0.10
to 1.00 (display reading 10E to 100E). Changes should only be carried out
by experienced personnel.
To change the emissivity, press the “SCAN” key to turn on the unit. Press
the “MODE” key five times until the top display changes to read the
emissivity. Press the “SCAN” key to adjust the emissivity in 0.01 (1E)
increments. Press the “MODE” key to accept the new emissivity reading.
Hazard Analysis and Critical Control Point Zone Display (HACCP)
The HAACP zone display is present to give a quick reference as to whether
the measured temperatures are in the safe zone for hot or cold products.
The Green LED with the “ ” icon represents a safe condition for
refrigerated products below 40°F (4°C). The Green LED with the “ ” icon
represents a safe condition for hot foods above 140°F (60°C). The Red
LED with the “ ” icon represents unsafe food conditions between 40 to
140°F (4 to 60°C).
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