The ChefAlarm by ThermoWorks provides commercial features for at home use. This is a great choice for avid cheese makers. With large, easy-to-read digits you can even read temperatures from distance. For low light conditions, simply turn on the back light. This unit reads within ±2°F so you should never need to adjust calibration, but the CAL feature can be used for fine-tuning your accuracy to better than ±1°F.
Fold the ChefAlarm flat and place it onto a magnetic surface, such as a refrigerator, for easy storage, or tilt the display up and use it on the counter.
Continuous min/max display, tells you how hot/cold the temperatures were when you weren't looking. Set a "high/low temperature alarm" to sound when the desired temperatures are reached.
Pro-Series High Temp Cooking Probe measures to 572°F with a cable that withstands 700°F short term exposure. Every kitchen should have at least one ChefAlarm.
Larger pot clip available if needed.
Note: Some models of induction cook tops can create temporary interference with digital electronic thermometers when they are placed near the range while the cook top is powered on.
Do not submerge
- Splash-proof design
- Pro-Series® temperature probe with cable
- Pot Clip
- Adjustable high/low alarms
- Always-on min/max temperatures
- Adjustable volume
- Includes count-down/up timer
- Large digits
- ±1.8°F (±1.0°C) from -4 to 248°F (-20 to 120°C)
- Sanitize before use
- Wash stem in hot soapy water after use
- Set MAX ALARM to know when the temp of milk reaches 185F
- Then set TIMER ALARM for 20 mins to hold it there (MIN ALARM set to 180F will let you know if heat needs to be increased)
- Then set MIN ALARM to 115F to avoid over chilling the milk before adding culture.
- Set MAX ALARM to just below target milk temp to avoid overheating milk.
- Useful to monitor the temperature of milk during slow heating using the TEMP and TIMER settings.
- Set MIN ALARM one the cheese curd is at temp to know when more heating is needed.
- Set MIN ALARM for cheeses that need to be held at a specific temp while cultures remain active after draining/molding (such as many soft or lightly pressed cheeses.)