ETI Pro-Surface Thermapen™
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Pro-Surface Thermapen® surface thermometer for grills and hotplates.
- designed for grills, hotplates and heat critical surfaces
- pivoting probe & swivel tip for perfect contact
- auto power on/off function
- one-handed operation
The NEW Pro-Surface Thermapen thermometer measures the temperature of grills, hotplates and other hot surfaces more accurately than an infrared thermometer that needs the user to make adjustments for emissivity and distance.
The Pro-Surface features the same specification as the SuperFast
Thermapen and includes a FREE traceable certificate of calibration.
1 in stock
The new Pro-Surface Thermapen® thermometer measures more accurately than an infrared thermometer the temperature of grills, cooktops, hotplates, and other surfaces. Using an using an infrared, you need to make adjustments for emissivity and distance. With a Pro-Surface Thermapen® you simply open the probe and take the reading – the pivoting probe and swivel tip ensure perfect surface contact and high accurate measurement.
Surface Probe Tip
The Pro-Surface Thermapen uses the same tip as the popular bell surface probe. The tip of the probe pivots so the flat base of the sensor maintains solid contact with the surface being measured. The unit can tilt slightly at the base of the probe shaft so the display can easily be read.
The Pro Surface Thermapen has a range of -49.9 to 299.9°C and a user-selectable resolution of 0.1° or 1° and it is supplied with a FREE traceable calibration certificate. The Pro Surface Thermapen is calibrated “as a system” for better accuracy than meter and probe combinations.
The Thermapen® body is splash-resistant, designed for industrial use and has no buttons to press. Swing open the probe and it’s on – close it and it’s off. It uses no cables and the probe’s fold away action offers protection when not in and eliminates the need for replacement probe purchases. For high temperature use you can order a protective silicone rubber boot for added thermal and drop protection.
You can customise your Thermapen even further using the micro switches in the battery compartment.
- Thermapen Brochure
Thermapen brochure and specifications
- Thermapen Trim Adjustment
Instruction on trim adjustment for your Thermapen
- Thermapen alt instructions
Operating instructions for Pro-surface, air, penetration and surface Thermapen’s
- Thermapen Thermometer Operating Instructions
|specification||Pro-Surface Thermapen® thermometer|
|range||-49.9 to 299.9°C|
|resolution||0.1°C or 1°C (selectable)|
|accuracy||±0.4°C (-49.9 to 199.9°C) otherwise ±1°C|
|battery||2 x 3 volt CR2032 lithium coin cell|
|battery life||1500 hours|
|sensor type||K Thermocouple|
|dimensions||19 x 47 x 153 mm|
|Dimensions||3 × 14 × 24 cm|
What makes the Thermapen so fast compared to other thermometers?
The main reason is the professional thermocouple technology that we use instead of mass-produced thermistor technology. Thermocouples are recommended by the most food standards agencies for measurement of cooked meat products and thin portions. We also use a reduced-diameter needle tip on the probe. Comparable professional meters cost £140 to £300 for the electronics and a similar probe!
How long should my Thermapen's batteries last?
Pro-Surface Thermapen 3 batteries are rated for 1,500 hours of use. In the battery compartment you can enable and disable the auto-off feature. The auto-off feature will extend the life of the batteries. See your owner's manual for details.
Will the Thermapen tell me when my meat is done?
Not exactly. Instead it (very quickly) tells you the actual temperature and you decide if that is "done". We can give you the guidelines for food safety but you should consult your favorite cookbooks, TV shows and recipes for advice not only on safe temperatures but the best cooking temperatures for flavour and texture. Also remember that individual preference is very important.
Where should I place the probe tip to see if it's cooked?
When testing if your meat is cooked, the coldest part will be the very center of the thickest portion. With larger foods, you can take quick readings with your thermometer in several locations to verify that the entire portion is done. If you are chilling a food, the center of the thickest part will be the last to cool. Penetrate the food you are checking with the probe and place the very tip of the probe where you want to measure.
I've seen cheaper thermometers, why pay more for a Thermapen?
In use there's a big difference. Don't take our word for it. Check our reviews to read the many reasons written by others. Cheaper thermometers are limited by the technology that they use. These can be mass produced for just a few pennies to a few pounds. On the other hand, the Thermapen is hand-assembled and hand-tested in the UK and uses a professional thermocouple circuit design. This design costs more to make than cheaper, less capable thermometers.