无论是素食风范，还是经典口味,德图测量技术能助您确保食品质量和安全，
守护加工链条每一个环节。
食品安全层层守护
验收时的温度控制决定了最终产品的质量和新鲜度，而我们的最终产品是美味可口的汉堡。从生菜和西红柿到碎肉或奶酪，食品温度决定了细菌的滋生和繁殖情况。因此，随机抽检已经成为进货检验的惯例。
点击此处查找适合您的进货检验测量仪器。
毫无疑问，如今储存新鲜食物非常方便，但需要始终遵守规定的温度限制，因为生菜在枯萎之前早已滋生大量细菌。数据记录仪是在这一个加工链环节确保食品安全的理想选择。这些测量解决方案能够可靠地为您记录储藏室和冷藏柜中的温度和/或湿度数据。
点击此处查找适合您的储存测量仪器。
Proper heating and temperature of food products is another critical point on the way to a safe end product.The appropriate measurement method for this is the measurement of the core temperature. In the case of the burger, a very thin temperature probe is inserted into the patty - providing you with the certainty in seconds that the prescribed heating temperature has been reached.
You can find the right measuring instruments for food production here.
Transporting fresh food countless kilometers while maintaining the cold chain without interruption is a challenge not only for logistics companies. It's a good thing that there are special transport data loggers that accompany fresh produce from lettuce & tomatoes to particularly sensitive frozen products like burger patties on their journeys, and record the temperatures 24/7.
You can find the right measuring instruments for transportation here.
Measuring instruments
for pH and TPM
In addition to temperature and humidity, pH (for example in food production) and TPM (to determine the quality of frying oil) are also important measurement parameters.
You can find the right measuring instruments here.
Ideal for quality assurance in frying operations. You maintain critical TPM limits and can change the oil at the right time.
More measuring technology
and know-how
To ensure the quality and safety of food at all times, other measuring instruments or even complete solutions are recommended depending on the area of application.
Discover the Testo world of measurement technology and comprehensive food safety know-how here.
From system catering to food inspections: At Testo, you will also find the right measurement technology for special food applications.
On 60 pages, many tips on temperature limits, HACCP and the use of food measuring instruments await you.