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Contents list Table des matières
Instructions ...............................3
Contents list .............................7
1 Description ................................9
2 Extent of Supply .......................11
3 Operation ...............................11
3.1 Assembly of battery ...................11
3.2 Switchbetween °C/°F.................11
3.3 Emissivity ................................13
3.4 Measuring Distance and Spot Size
.............................................13
3.5 Field of View ...........................15
3.6 Temperature measurement........15
3.7 Important Reminders ..............17
4 Accurate Measuring of Temperatures
.........................................................17
4.1 Scanning Food Surfaces ............17
4.2MeasuringthetemperatureofLiquids
....................................19
4.3 MeasuringPackaged Productsin
Cold-Storage Cases ...............19
4.4MeasuringFoodinHoldingand Ser-
ving Areas ........................21
4.5 Measuring Food at the
Receiving Dock ........................23
5 Calibration Service .....................23
5.1CheckingCalibration...................25
5.2 Test Procedure ..........................25
5.2.1 Cold Calibration Check ....25
5.2.2 Hot Calibration Check ......27
6 Maintenance ..........................31
7 Troubleshooting .......................31
8 Warranty ...............................33
9 Technical Data ........................35
Consignes ..................................3
Table des matières .............................7
1 Description ................................9
2 Contenu de l’emballage..................11
3 Utilisation ...............................11
3.1 Placer la pile ..............................11
3.2 Passer des degrés °C/°F.............11
3.3 Émissivité ..................................13
3.4 La distance et la taille de la zone
mesure ...................................13
3.5 Champde visée..........................15
3.6 Utilisation del’appareil................15
3.7 Rappels ....................................17
4 Mesureprécisémentlatemperature.......17
4.1 Balayage de la surface des
aliments .................................17
4.2 Mesure de la température des
liquides ..................................19
4.3 Mesure des aliments emballés
conservés dans les caissons
frigorifiques .............................19
4.4 Mesure des aliments dans les
zones d’attente et de service....21
4.5 Mesure à la rampe de
réception..................................23
5Service de calibrage .......................23
5.1Vérfication de l’étalonnage..........25
5.2Proceduredetest ........................25
5.2.1 Verification par le froid .......25
5.2.2 Verification par le chaud......27
6 Entretien ......................................31
7Encas deproblèmes.......................31
8 Garantie ...............................33
9Caractéritiquestechniques..............35
