We have a new use document posted here.
At Paper Thermometer we make temperature labels for a wide variety of applications. Our most popular Thermolabels are used in the food service industry for verifying dishwasher sanitation temperature. They are a crucial tool for keeping diners safe. As a result we end up getting a lot of questions on the use of temperature labels in dishwashers. We have posted a new question and answer document on topics relevant to our food service customers. This document is full of questions we frequently get and you will find a lot of helpful info. Check it out:
If you want to view all of out Thermolabels for Food Service, look here.
As always, if you have any questions we are here to help.
]]>The U.S. Food and Drug Administration put out the latest edition of the Food Code right at the end of 2022. The Food Code is the set of recommendations that ensure food safety in retail and food service settings. It is revised periodically, the previous edition was published in 2017.
In the United States, federal, state and local jurisdictions have responsibility for overseeing food safety. Commonly it is local health departments that are actually on the ground ensuring that the food being served in restaurants, schools, hospitals and other food service settings is safe. The FDA Food Code provides scientifically based best practices on a diverse set of topics that effect the safety of the food we eat. These recommendations are adopted by individual jurisdictions responsible for food safety.
As a reminder to our readers, Section 4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures is the portion of the Food Code that sets out the guidelines for sanitizing food contact surfaces and utensils. For hot water sanitizing dishwashers, the code remains "The surface temperature must reach at least 71ºC (160ºF) as measured by an irreversible registering temperature measuring device to affect sanitization". The current FDA Food Code continues to require an irreversible temperature indicator such as the TL1-160 Thermolabel® temperature label. The temperature indicator must be irreversible. Verifying that dish surface temperature is reaching 160°F during wash and final rinse cycles helps keep our food safe.
This recent edition of the Food Code marks it's 30 year anniversary. Prior to 1993, The Food Code was preceded by other sets of recommendations published by various departments. The uniform foundation created by the Food Code's guidelines has allowed local jurisdictions to create a standard for food safety across the country.
The 2022 Edition of the FDA Food Code
Summary of Changes from the 2017 Edition
A conversation on 30 years of the Food Code with Glenda Lewis & Andre Pierce
Thermolabels® for Food Service
We previously highlighted how our temperature labels are used in motor sports applications to monitor brake caliper temperatures. Now Paper Thermometer has a temperature label specifically for the application – the New Motorsport Brake Caliper THERMOLABEL® 380-465°F (Item #: MB-380).
This high temperature indicator will tell you the maximum temperature your brakes have reached. You can use this information to time brake seal replacement and get ahead of future problems before they occur. Is it time for that big brake kit? Do you need to think about increasing air flow to your brakes? The new Motorsport Brake Caliper Thermolabel themp strips can help answer these questions.
Another use is selecting brake fluid and pads. Temperatures that exceed the operating range of your brake fluid can cause fluid vaporization leading to fade or loss of brake pedal. Overheating can also cause premature failure of brake pads.
By monitoring your brake temperature on the track you can prolong brake life and get peak performance out of your equipment. Try out the New Motorsport Brake Caliper THERMOLABEL® today. For wholesale opportunities please contact sales@paperthermometer.com.
For a free sample of the new Motorsport Brake Caliper Thermolabel, request here.
Instructions
The temperature indicator strip is applied directly on each caliper to measure the maximum temperature each brake is reaching.
Temperature Guidelines
Below 380°F - Safe and normal running temperature, not registering on label
380-435°F - Running hot but still OK, inspect and change seals more frequently
450°F and above – Running very hot, replace seals and inspect immediately
Learn how to use a temperature label to verify that your dish surfaces are reaching the US FDA Food Code required 160°F temperature. In this video we use the popular TL1-160 Thermolabel temperature indicator to demonstrate how to easily and inexpensively test dish sanitation for Food Code (Section 4-501.112) and HACCP compliance.Maintaining food safety during food preparation is an important responsibility of the kitchen staff. Part of the job is making sure that dishware is properly sanitized. Today we are going to take a closer look at a video that explains how to verify correct dishwasher sanitation temperature.
Dishwashers that use heat to sanitize the dishware require a rinse temperature of at least 180°F to properly sanitize. This high temperature rinse is what ultimately brings the surface temperature of the dishware to the FDA required 160°F. The Dishwasher Rinse Temp Thermolabel provides a way to check that your water temperature readout is correct and may avoid the need to call for a service technician.
Paper Thermometer is offering this label in response to feedback from food service customers over the years that want a way to test for a 180°F rinse water temperature. If you have ever been frustrated attempting to verify dishwasher rinse water temperature using a temperature label on the dish surface (which is not an accurate way to test rinse water temperature), this product is for you.
We have uploaded a video on our YouTube page showing how the RW-180 is used in a commercial dishwasher to test rinse water temperature. You can find it here.
To request a sample of the New Dishwasher Rinse Temp Thermolabel fill out this quick Request a Sample form.
If you have any questions about the New RW-180 Dishwasher Rinse Temp Thermolabel please contact us.
]]>We just put up some new videos on the Paper Thermometer YouTube channel. Stop by and you'll find some great clips showing how temperature labels are used in a restaurant dishwasher to verify that all-important dish sanitation temperature. We have posted two new videos. The first one shows our popular 1-Temp THERMOLABEL® 160°F/71°C temperature label. The other explains how to use a multi-temperature label in a dishwasher, in this case using our 3-Temp THERMOLABEL® 160°F 170°F 180°F. Both offer a straight forward explanation of how the temperature labels work and give a simple step by step demonstration in an actual commercial dishwasher. After watching one of these brief videos you will have a good understanding of how to use our temperature labels for dish sanitation.
If you are in the food service industry or just curious about how Thermolabels® help keep people safe when they are dining out, these videos are for you.
Questions can be posted as a comment on the videos or you can contact us here.
For more information on using temperature test strips for Food Service, try here.
What temperatures are your brakes subjected to? When do you need to replace the seals in the calipers?
Monitoring brake caliper temperatures with temperature indicator strips can answer these questions, improving performance and keeping you running.
Temperature labels for brake calipers are also a useful tool when selecting brake fluid and pads. Temperatures that exceed the operating range of your brake fluid can cause fluid vaporization leading to fade or loss of brake pedal. Overheating can also cause premature failure of brake pads.
Temp indicator strips are water resistant to withstand grime and dust from the street and track.
By monitoring your brake temperature on the track you can prolong brake life and get peak performance out of your equipment. For this application, the 8-Temp THERMOLABEL 370-450°F is recommended.
]]>The Covid-19 virus is beginning to come under control in the US and consumers are returning to pre-Covid activities. These include getting back to youth sports and the return of vacation travel. As a result, demand is returning for the screen printing services that support these two activities.
Youth sports account for a high volume of screen printing business. Player's names, team names and numbers all need to be applied to jerseys. Screen printers are also busy printing clothing highlighting particular tourist areas. Vacationers usually want to commemorate their visit with a tee shirt from where they vacationed. It gives them something to remember the experience. Since we are seeing returning demand for screen printing it is a good time to revisit how Thermolabel temperature labels are used by screen printers around the country to dial in their curing processes.
So how are temperature labels used by screen printers?
There are two main applications for Thermolabel temperature test strips in screen printing. The first is in curing ovens. After the ink has been applied to the garment it needs to be cured to a specific temperature to set the ink. Ink manufacturers will specify the temperature that the ink needs to reach to be correctly cured. If the garment gets too hot it can scorch. If the curing temperature is not high enough, the print will not be durable and will degrade after a few washes. This curing temperature is not the oven temperature but instead is the temperature that the ink/garment must reach. A shirt entering the curing oven does not rise to the oven temperature instantly. It likely will never fully reach the temperature of the oven. That is why it is critical to use a indicator label to find out what temperature the garment is actually reaching. This allows you to adjust oven temperature and conveyor speed to achieve a quality result for your customer. Also, different materials will take different settings to reach the required cure temperature. A hoodie may not be fully cured at the settings that cure a tee shirt perfectly. This makes it crucial to regularly dial in your curing when switching jobs.
The second use of temperature labels in screen printing is actually not technically screen printing but is transfer application. Transfers are a popular garment decoration method employed by screen printers. A heat press is used to apply a transfer to a garment. The transfer needs to reach a specified temperature to produce a quality finished product. Often the heat press platen temperature is dialed in by placing several temperature labels on a surface such as a sheet of paper, which is then pressed in the heat press. The result will show if all areas of the heat press platen are reaching the needed temperature. Often there are cold spots on the platen requiring the temperature to be increased to make sure the entire transfer will reach the correct temp. There are great videos out there showing how to set up and run a platen temperature test using Thermolabel temperature labels.
Whether you are running a seemingly endless stream of “Maui, Hawaii” tees through a conveyor oven or you are using a heat press to apply the player numbers to a stack of lacrosse jerseys, Paper Thermometer temperature labels will help you achieve the results that will keep your customers happy.
]]>Shop our selection of Thermolabels for Cabinets/Furniture Making
The process of finishing furniture components, cabinets, doors, kitchen fronts and wood molding by laminating decorative foils has become industry standard.
3D laminating involves PVC or PET decorative foils commonly known as rigid thermoformable foil (RTF). This is hot glue laminated onto particleboard or MDF following the contours of the substrate giving it a durable finish layer. The process requires specialized machinery but produces amazing finished pieces. Paper Thermometer temperature labels are an important quality control tool used in 3D lamination. Lets go over the types of machines used for this process and the differences between them.
Types of Laminating Presses
Three main types:
A commercial dishwasher needs to both clean and sanitize dishware. Achieving the second part can be more complex than you would expect. It is not as simple as setting wash and rinse water temperatures to the temperature required by the FDA Food Code. Here's a look at some of the elements that effect what temperature our dishes actually reach and how better understanding them can help you keep your food service customers safer.
Section 4-501.112 of the FDA Food Code gives the requirements for temperatures in hot water sanitizing commercial dishwashers. This section states that you need to have a dish surface temperature reaching 71°C/160°F in order to sanitize effectively. It is this Food Code section that guides the use of temperature labels for dish sanitation.
The Food Code gives guidelines that the wash water temperature can be within and also a range for the final rinse water. The combination of the two water temperatures determine if the temperature measured on the dish surface will actually reach the FDA required temperature. This plus the influence of the factors listed below is where the complexity in sanitizing dishware in a commercial dishwasher comes from.
Load Composition
What types of items are in any particular load of dishes going through the dishwasher? Steel pans and ceramic dishes will absorb heat differently. How full is that load? These variables can help to influence the settings required to get that important 160°F dish surface temperature.
Speed, Load Pattern
What is your pattern for running the dishwasher? Is it a load every 5 minutes or one per half hour? This factor potentially has the greatest degree of influence on the temperature settings you will need to get your dishes sanitizing properly to 160°F (measured by a temperature label). The amount of time between loads greatly effects the actual temperatures that the two water/heat source are at during the dish cycle. The faster the time between loads, the lower the wash and to a lesser degree the final rinse water temperatures will be. Running a cycle of dishes will cause the wash water temperature to drop temporarily. This makes sense, we have cooler dishes being sprayed with the heated water, heating up the dishes and environment in the dishwasher at a loss to the temperature of the water. The dish machine heats the water back up, the amount of time before the next load can determine what temperature the wash water gets back to for the start of the cycle. The final rinse water behaves similarly however it is fresh water for each cycle and is a lower volume than the wash water so it usually heat up faster. Keep in mind that every dishwasher will behave somewhat differently.
First Cycle of the Day
When a commercial dishwasher is first turned on it will take some time for the water to come up to temperature. This cannot be rushed; there is no use trying to test sanitation temperature with a temperature label until the machine is fully up to temp. Certainly it would risky to run cycles of dishes before the machine has warmed up. It is also a good idea, once the water is up to temp, to run a cycle or two empty to warm up the inside of the machine before testing dish sanitation temperature and running actual cycles of dirty dishes.
So what to do in practice? With all of these factors and variability, how can I be sure that I will safely sanitize the dishware each run? The answer is you overshoot. Overshoot the temperature you desire so that when the dishwasher is running cycles of dishes through it, the temperature will be always reaching that temperature you need. So if you want a wash water temperature of 150°F, set it so that the machine will bring your water up to 160°F. If you want your rinse water at 180°F, set it to 185°F or 190°F. This way when you are sending through load after load of dishes on a busy night you ensure that the water temperatures are actually getting to where you need them to be to keep your customers safe. Just be sure to stay within the ranges allowable by the FDA Food Code.
*The above temperatures are current as of the date of writing. Required temperatures vary by machine type, those shown above are for a dual temperature type dishwasher.
One final thought: On the surface we are discussing following FDA regulations to be in compliance but let's not forget that ultimately we are really talking about the safety of your customers and avoiding issues that can harm business or cost you money.
]]>Many of Paper Thermometer's temperature label products have found a use in more than one industry. We are going to take a closer look at one of these temperature labels and explore a few of the varied applications that benefit from it.
The 8-Temp Thermolabel 130-200°F (TL8-130) is a waterproof irreversible temperature sensing label with eight different temperature sensitive elements. It is used to record the maximum temperature that the surface it is applied to reaches. This is a lasting recording that will not “change back” after the surface cools or the label is removed from it.
Cabinets & Furniture Manufacturing – The use of manufactured substrates such as MDF in conjunction with a laminated overlay or “veneer” in the cabinet making industry (also in the manufacture of doors, furniture and other wood products) has led to higher quality, more consistency and cost savings over solid wood products. Advances in the machinery used for overlay application - vacuum presses, two chamber and three chamber laminating presses - has allowed for amazing results in 3d lamination of veneers onto substrate panels featuring complex contours. The TL8-130 temperature label is widely used in the industry to adjust and verify that the bonding of the overlay to the substrate is at the correct temperature. This avoids defects and ensures a consistent quality product which will stand up to the test of time.
Food Service – Gaining popularity for this application, the 130-200°F range hits all of the important temperatures for hot water sanitation in commercial dishwashers. The FDA Food Code requires that dish surfaces reach 160°F to be safely sanitized. Some state regulations require home kitchens producing food products on a small scale to have a 150°F dish temperature label. Also there is the 180°F rinse water temperature but of course you cannot test for that with a label applied to a dish. The broader range of the TL8-130 temperature label has proven a popular choice for dialing in to the critical Food Service dish temperatures.
Food & Beverage Manufacturing - Clean In Place cleaning or CIP cleaning is a process used in food and beverage manufacturing that utilizes specialized equipment to clean the interior of piping, valves and other components without the need to disassemble them. The reduction in downtime for cleaning is a significant benefit over clean out of place techniques. In a CIP procedure, detergent and later rinse water is introduced into the system to clean the product contact surfaces. Temperature is one of the important factors in a properly designed Clean In Place cleaning system. The entire run of transfer lines and vessels need to be brought to the required temperature to ensure effective cleaning and food safety. The TL8-130 temperature sticker is a popular tool for this purpose. The temperature label is placed on the valves and pipes at various points in the system to record the maximum temperature that is reached.
These are just a few of the applications for the TL8-130 temperature label. Some others that we didn't have time to cover today include: plastic blister pack thermoforming, scientific research, denim clothing manufacturing, the automotive industry and countless more.
To order our popular 8-Temp Thermolabel 130-200°F, click here.
]]>The FDA Food Code is critical to any food service operation in the US. It contains the regulations that need to be followed to keep customers safe.
]]>The FDA Food Code is critical to any food service operation in the US. It contains the regulations that need to be followed to keep customers safe. For dish sanitation there is one section of the Food Code that is very important to understand clearly. Lets have a look at Section 4.7 of the FDA Food Code and find out what it has to say about temperature labels.
So what does section 4-703.11 say? This section gives the standards for sanitizing food contact surfaces in a commercial dishwasher. There are a few methods of sanitation, here the method we are concerned with is (B), which describes hot water sanitation in a dish machine. This is considered to be the best option for dish sanitation and is the most common. The text of this section is as follows:
(B) Hot water mechanical operations by being cycled through EQUIPMENT that is set up as specified under §§ 4-501.15, 4- 501.112, and 4-501.113 and achieving a UTENSIL surface temperature of 71°C (160°F) as measured by an irreversible registering temperature indicator; P or
We are going to break this section down to better understand it. “Hot water mechanical operations”. This phrase is identifying what dish sanitation method this section is applicable to. So this is for a dishwasher, which is a mechanical operation, instead of a sink which would be a manual operation, and one that sanitizes using hot water instead of chemicals such as chlorine.
Next are some references to other sections of the Food Code that relate to how the equipment (dishwasher) is set up. Rather than reproduce these sections here fully they have been summarized below:
4-501.15 can be summarized as requiring that you are using the dishwasher in accordance with the information the manufacturer of the machine has provided. Basically that you have the machine set up and are using it as it was designed to be used.
4- 501.112 gives the requirements for the temperature range of the hot water sanitizing rinse. This sets a ceiling of 194°F and lists different lower ends at 165°F and 180°F depending on machine type.
4- 501.113 gives requirements for the flow pressure of the final rinse. The requirement is to be within the manufacturers specified range as well as no lower than 5 pounds per square inch and no higher than 30 pounds per square inch.
We next see the important 71°C surface temperature that we need to test for. It is listed with its Fahrenheit equivalent of 160°F. You will find the temperature in Fahrenheit and Celsius printed on each of our temperature labels for dishwasher sanitation.
Here we come to a critical point of this section of the Food Code: “as measured by an irreversible registering temperature indicator”. So what is this referring to? The temperature that we are measuring for must be recorded by something that is an “irreversible registering temperature indicator”. A “temperature indicator” is a device that indicates whether or not a specified temperature has been reach. These can be in many formats, in the case of food service dish sanitation, the temperature indicator is typically a temperature label. These are adhesive stickers that have an area that will change color to show a temperature has been reached. “Irreversible registering” means that the temperature, once indicated, cannot have that recording of temperature reversed. So the indicator needs to be one that cannot be reset after the test. Therefore, to follow the standards of this section of the FDA Food Code, you need to use a temperature indicator that measures 71°C/160°F and keeps that reading permanently after the test. Although not specified here, it is common to keep the temperature label as a record that the dish sanitation test has been conducted. We have a handy sheet to print here that can be used in a dish temperature log book. The sheet has an area to attach each temperature label after testing.
OK, so that is what we need to use to follow this section of the Food Code, so what can't we use? Specifically, FDA Food Code Section 4.7 excludes using any means of measuring or indicating temperature that can be reversed such as probe thermometers, reversible temperature indicating labels, conventional glass bulb thermometers, etc. All of these can be reset after reaching a temperature and therefore do not qualify under section 4.7 of the FDA Food Code to be used to verify dish sanitation. Temperature labels such as Thermolabel® dishwasher test strips are the best choice for verifying dish sanitation.
That's it, an explanation of the FDA Food Code section that specifies what you need to do to keep your patrons safe when using a hot water sanitation dishwasher at your food service location. If you want more information on using temperature labels for food service dish sanitation, click here.
Here is a link directly to the dish sanitation temperature label section of the Food Code: Section 4.7 of the Food Code
If you want to have a look at the various irreversible registering temperature indicators for dish sanitation that Paper Thermometer has available, click here.
]]>Of course the 180°F temperature label is not defective. It is in fact doing exactly what it is supposed to, showing that a surface either has reached 180°F or, as in this example, has not reached 180°F. The 180°F temperature label will most likely never turn black in a commercial dishwasher that has had its temperatures set correctly for efficient and safe operation. So why is this? The rinse water is set to 180°F so why does the 180°F temperature label not turn black? The answer lies in a very common misconception involving the dishwasher, temperature label and water temperatures during the machine's cycle. It is something that we end up explaining to customers nearly every day.
There are various types of commercial dishwashers. In the standard hot water sanitation dishwasher there are two water temperatures to pay attention to; the wash temperature and the rinse temperature. Both temperatures have an impact in the goal of reaching the FDA required sanitation temperature that ensures that dishware doesn't transmit dangerous food borne illness. The wash water that is used during the main part of the dishwasher's cycle is often set to between 150°F and 165°F. The final rinse water is usually set to 180°F. The rinse part of the cycle, known as the final rinse, is really what brings the dishware up to temperature for sanitation.
Let's say the dishes enter the commercial dishwasher at about room temperature. The wash cycle hits them with water (and detergent, etc) at 150°F. This raises the temperature of the dishware (but not to anywhere near the required 160°F). This makes sense, the temperature of the dishware is not going to be raised to a temperature higher than the temperature of the 150°F water that is hitting it. In fact, it probably is not even going to get to the temperature of the 150°F wash water as there will be heat loss as the cooler dishware warms up. After the cleaning phase of the dish washing cycle is complete the final rinse occurs. Water at about 180°F is sprayed on the dishware to rinse the dishes. At the same time this 180°F water is bringing up the temperature of the dishware to sanitize it.
Here is the key to understanding 160°F vs 180°F in dishwashers. Just as during the cleaning portion of the cycle where the dishware doesn't necessarily get up to the 150°F temperature of the wash water, the dishware will not get up to the 180°F temperature of the final rinse water during this phase of the dishwasher's cycle. What really ensures that the dishes will not reach the 180°F temperature of the rinse water is the length of time that the rinse water contacts the dishes. It is much shorter than the wash cycle, often as short as 10 or 15 seconds! There is just no way that 180°F rinse water is going to bring the dishes to 180°F in that short of time. That's ok because it doesn't need to. The FDA requires 160°F on the dish surface, not 180°F. You can check this out for yourself at the FDA's website. The 180°F rinse water combined with the warming that occurs during the wash cycle is able to successfully bring the dish surface temperature up to the 160°F sanitizing temperature.
So back to our all too common example that we started with, why are so many food service customers convinced they need a 180°F temperature label for their dish sanitation? We have not been able to pin this down exactly and likely there are multiple reasons. Obviously the 180°F setting for the rinse water plays a part in this. People are confusing the rinse temperature with what they need to end up with for a dish temperature. Sometimes food service customers have been given incorrect information by people who themselves misunderstand what is required or what is being tested for. The difference between the temperature of the rinse water and the temperature of the items being hit with the water is often not well understood. The example we like to turn to for an easily understandable explanation involves an ice cube tray. If you fill an ice cube tray with water and stick it in the freezer does that water instantly change to ice?
No, of course not. It will take a good length of time in freezing conditions for that water to freeze in the ice tray. The commercial dishwasher can be viewed similarly. If you spray 180°F water on some dishes are those dishes instantly going to be brought to that temperature. Of course not.
So what to do when you are looking to buy a temperature label for dish sanitation? First do your research and then choose the correct temperature, which is almost always the FDA required 160°F (there can occasionally be local regulations in effect that require a different temperature such as 165°F or 150°F).
If you are still sure that you actually do need a 180°F temperature label to test your dish sanitation temperature, your best option may be the TL3-160 temperature label. This label has three temperature elements; 160°F, 170°F and 180°F. With this temperature label you will be covered when you need a 160°F indicator (as the FDA Food Code stipulates) or if for some reason you truly need to test for 180°F on the dish surface you are all set too (if you do need 180, we would love to hear about it!).
If you still have questions, contact us. We will do our best to help out.
For a look at all the commonly used temperature labels for food service, try here.
]]>For decades the metal coating industry has recognized the benefit of using a temperature label to verify that the metal running through their coating line is at the right temperature to cure properly. Also commonly referred to as coil coating, metal coating is a process critical to much of the metal used in construction (roofing, walls, trim) and automotive applications as well as the metal that goes into producing equipment and consumer goods such as clothing washers and dryers. The use of precoated metal streamlines production and lowers costs. The term coil coating comes from the large rolls or “coils” of sheet metal that are run on a coating line. A coating is applied to the metal's surface which is then heated to cure it before being cooled and rolled back up. This coated metal will then go on to be used in the manufacture of a wide variety of products. Without temperature labels, the coatings on these metals could fail prematurely from improper curing temperature. A Thermolabel temperature label makes inexpensive insurance against costly coating failure.
Temperature labels are a critical component of the food safety effort of any food service operation using hot water sanitation dishwashers (the most common commercial dishwasher). Along with restaurants this includes other food service locations like schools, hospitals and prisons. Any place that food is prepared or served has a need for temperature labels to verify that the dishware and food prep wares are properly sanitized. Failure to effectively sanitize can lead to the spread of dangerous food borne bacteria like E. coli, Staph and Listeria. The solution is to follow FDA Food Code guidelines and always sanitize dishware to a surface temperature of 160F. Regularly checking this with Thermolabel temperature labels keeps people safe.
Temperature labels are used in the production of many items that are made from wood today such as cabinets, doors and furniture. Temperature labels are primarily used in the application of laminations to manufactured wood substrates such as particle board and MDF. There are many different methods for overlay and veneer application. Vacuum and membrane pressing both use heat in forming and bonding laminates to the wood core material. Heating needs to be uniform, whether it is heat applied via radiant heat (curing oven) or by platens. In methods that use platens, the top and bottom platen need to be at the same temperature for a quality result. Temperature labels are used to ensure the required temperature has been reached. Typically, multiple temperature labels are applied to different areas of the surface to verify that the heating is consistent. Modern 3D laminations have opened up nearly endless possibilities for durable and decorative surface finishes on cabinets, doors and furniture. Thermolabel temperature labels have been adopted by many wood products manufacturers and are considered a critical tool for achieving consistent quality results with modern lamination systems.
Temperature labels are used in many food and beverage production settings. The most frequently encountered use for temperature labels in producing the food we eat is related to keeping production equipment clean and sanitized. The Clean In Place method or CIP is used to maintain clean and safe food production equipment without the need for disassembly when cleaning. The interior surfaces of transfer lines, storage tanks, mixers and filling equipment are regularly cleaned and sanitized using an automated CIP system. The multi-step process involves alternating cleaner, sanitizer and fresh water to clean, sanitize and rinse the surfaces that food contacts. Temperature labels are used in making certain that the surfaces being cleaned have reached the full temperature needed for the cleaning to be effective. The temperature labels are not simply applied at one point on the food lines. It is typical for temperature labels to be applied at a variety of locations on the food processing equipment. Placement often includes points that are the longest distance from the CIP equipment because the temperature of the cleaning solution will drop as it gets farther away from its source. Putting temperature labels at the furthest point in the food processing system ensures that the entirety of the equipment has been cleaned correctly.
Temperature labels like Paper Thermometer's TL5-5C and TL8-330C are essential tools in the screenprinter's toolbox. Conveyor dryer and heat press platens each need their temperature adjusted and set correctly to get a proper cure of the print. If the temperature is not correct and the cure is not complete the garment can be ruined. Poor curing can lead to garments with prints that crack after only a few washes. Some fabrics like polyester and performance fabrics use an ink with a lower curing temperature. There are special temperature labels for this material featuring a lower temperature range than used with typical plastisol ink.
These of course are just a small selection of the different uses for Paper Thermometer temperature labels. It seems like almost every day a new customer with a unique application places an order for Thermolabel temperature labels. Our products are adaptable to just about any use that requires monitoring that a temperature has been reach or making sure that a temperature has not been reached.
If you need help selecting the right temperature label for your application, please contact us and we will be happy to help.
]]>There really are quite a few different types of temperature indicators available. Here at Paper Thermometer we manufacture and sell temperature labels that are irreversible. These are also known as non-reversible temperature labels. This type of test strip is great for many uses because the color change can only occur once. The indicator will not revert back when the temperature drops. So when someone needs a lasting record that a temperature was reached (or not reached), the white to black color change technology in our temperature labels is the perfect solution. Our Thermolabel temperature labels are used in countless manufacturing processes and in various other commercial applications such as food service dish sanitation and contract sterilization.
Another useful temperature indicator type is the reversible temperature label. Reversible temperature labels show the approximate current temperature of a surface. As the temperature rises and falls the temperature label is indicating what the current temperature is. This is similar to a conventional glass thermometer, the type all of us are probably familiar with. Reversible temperature labels are used in a number of applications for example as a forehead fever indicator, an aquarium thermometer, and for use by homebrewers who want to know the temperature their beer is fermenting at.
Temperature indicating paint and temperature crayons are other types of temperature indicators that function similar to temperature labels. Both essentially work the same way. Instead of the temperature sensing material being sealed in a label, it is painted or marked on the surface being tested. The material will change to a liquid when the temperature is reached. These are mostly used in metal fabrication applications such as welding.
Another type of temperature label is a Time Temperature Indicator or TTI. These bring in the ability to get an idea of not just if a temperature was reached but for roughly how long. Often times this type of indicator is used for monitoring temperature during storage or shipment.
We all know what a conventional glass thermometer is and understand how to use one. In recent years digital thermometers have been steadily replacing glass thermometers in use. They are becoming less expensive for consumers and more common in daily tasks like taking a person's temperature and checking the temperature outside. We use professional quality digital probe thermometers almost daily at Paper Thermometer in various aspects of the manufacturing process. These thermometers are regularly calibrated with a NIST traceable certificate so we are certain of their accuracy. The National Institute of Standards or NIST is a government agency that maintains reference standards for calibrating and certifying measurement devices for industry and science.
If you need more help deciding which product is right for you, try this.
Browse our product lines here.
Have any further questions? Contact us.
]]>Paper Thermometer has been manufacturing and selling temperature test strips for decades. In this time we have learned a lot from our customers about how they use our temperature indicators. We try to share this knowledge to benefit our customers. One way we are achieving this is through our new YouTube channel.
We have some videos posted already. Recently up on the channel are a number of videos on temperature label use in the food service industry. Our Thermolabel dishwasher temperature labels are a popular tool used to keep food safe. A few of the topics we cover in the videos:
We talk about the FDA Food Code regulations on hot water sanitation in your dish machine and how to follow their guidance by using a temperature label to measure 160F/71C on the dish surface (important to note – it specifically must be an irreversible registering temperature indicator which all of our products are).
We also have a number of videos on more general topics relating to placing an order and using our temperature indicator labels. The videos cover the differences between our product lines, ordering our temp strips internationally and retaining the used temperature test strips for record keeping. One great reason for having a look at Paper Thermometer's YouTube videos is that many of the topics covered in them are based on questions and feedback we continue to get from our customers. In the short time we have had the channel up, we have already seen hundreds of people benefiting from the videos.
Take a look at the channel, watch some of the videos and if you find them beneficial, please subscribe to the channel. By doing this you will see the latest videos first. Subscribing also helps us to know that people are finding the videos useful.
Have a topic that you would like to see a clip on? Let us know on Facebook or Twitter and we will see what we can do.
]]>Paper Thermometer Thermolabels® have been used to verify and calibrate curing ovens and heat press platens in the screen printing industry for decades. With recent advancements in ink technologies, the use of low cure temperature inks for printing on performance fabrics and polyester has increased. With a temperature range of 250-290°F, Paper Thermometer's new Performance Fabric Thermolabel® (Item: PF250) is made specifically for this use.
Please visit paperthermometer.com for more information on this and all of our products.
The Paper Thermometer™ Company is a manufacturer and retailer of temperature indicating devices located in Manchester, NH. Established in 1953, we manufacture a wide range of temperature indicators featuring single and multiple temperature ratings. Our products include Thermolabels® and Thermopaper® with temperatures ranging from 90°F (32.2°C) to 500°F (260°C). We offer both adhesive and non adhesive temperature indicators to meet the needs of customers in a wide range of industries including food service, textile, screen printing, research, food and beverage manufacturing, metal coating, and cabinet/furniture manufacturing.
]]>Getting into the habit of performing regular self-inspections ensures that you and your team stay up-to-date on expectations and avoid overlooking crucial items. If your state uses a standard form for their restaurant inspections, make this document the backbone of your self-inspection.
Perform unannounced self-inspections on your own employees since you'll rarely know before the health inspector arrives. Enter your restaurant from the outside as the inspector would and try to scrutinize everything listed on the document as an outsider might see it. Go over the results of your self-inspection with your employees. Tie in each violation with its related corrective action that needs to be taken to help your employees understand the connection and alleviate any future issues.
Everyone -- from managers on down -- should be kept up-to-date on the latest developments and expectations in food safety. Make sure that your employees know the answers to basic safety questions in the event that the restaurant inspector makes an inquiry of them. All of your team members, for example, should know when they need to wash their hands and why. Your managers should be familiar with any codes that are applicable to your restaurant.
Key safety issues are those that deserve your special attention. An employee that isn't wearing a hair net, for example, or who doesn't understand the importance of making sure that your dishwasher is properly sanitizing your dishes, can result in a citation, fines, loss of reputation -- or worse for your restaurant. Be proactive when it comes to addressing these key issues. For instance, make it easy for employees to keep their hair tidy by keeping a supply of hair nets in the office. Ensure that your dishes always have a surface temperature of at least 160 degrees by using convenient and waterproof thermometer strips in your dishwasher -- every time it's operated.
Changing your mindset from one that feels like "you versus them" when it comes to the health inspector to a partnership between the two of you can go a long way toward making restaurant inspections smooth. By following the above tips -- and practicing them at all times -- you'll set your restaurant up to receive the highest scores possible.
]]>Busy restaurants rely on a commercial dishwasher to ensure that their dishes are properly cleaned and sanitized. Because a commercial dishwasher is used so heavily on a daily basis, without the right maintenance you could find yourself without a way to wash your restaurant's dishes unexpectedly. By following the tips below, you can get the most out your commercial dishwasher and help it last for years.
Though it can be difficult to do during those times when your restaurant is busy, it's crucial to the longevity of your commercial dishwasher to scrape and rinse as much of the food on dishes off before they're run through its wash cycle. For the most thorough and time-conserving results, it's best to complete this step as soon as possible once dishes come back to the kitchen.
Every manufacturer of commercial dishwashers has a recommended schedule of cleanings which typically should occur on a daily basis. Be sure to remove all particles of food and any other visible debris before you do so and follow the manufacturer's directions.
Checking the levels of detergent, rinse aid and sanitizer should be part of your team's daily routine before the start of each day. These levels should be double checked prior to running each cycle.
If the temperature of your dishwasher is not adequate, your dishes won't be properly sanitized. This can lead to your customers becoming ill or put you in violation of health department requirements. Using convenient and easy-to-read waterproof thermometer strips provides your team with an instant reading on the temperature of your commercial dishwasher's water.
Once your commercial dishwasher has been cleaned at the end of the workday, don't close it back up when you leave for the night. Instead, leave the door open and allow it to air day. Doing so helps reduce the presence of moisture which can lead to the formation of harmful bacteria.
Regardless of how well you maintain your commercial dishwasher on a daily basis, it's vital for you to establish a schedule of annual inspections delivered by a certified dishwasher technician. Not only will this professional be able to make minor adjustments and replace any worn or broken parts, he or she can also diagnose any potential issues that might not be obvious to you. This can help ensure that your dishwasher doesn't break down unexpectedly.
]]>Clean in Place is a system of cleaning pipes and filters in manufacturing facilities which make liquids or processed foods. Because of the nature of their work, sanitation is a high priority. Whether making soda and beverages, processing dairy products, producing pharmaceutical medicine, or even making cosmetic make-up products, cleanliness is key for both employee safety and to make a product usable by the public as intended.
Traditionally pipes and vessels for liquid products had to be dismounted and cleaned by hand between product runs. It was a tedious process, and gave the system the opportunity to pick up more germs after cleaning and before reassembly. By today's standards it simply was not the best way to maintain the level of sanitation such products need and are expected to maintain.
In the 1950's, Clean in Place technology was invented and first used successfully, proving to be a much safer and more efficient means of sanitizing liquid transport systems in a factory setting. It uses chemicals to sanitize the various parts in the system without leaving toxic residue behind as someone might expect. The fact is, the chemical works in tandem with high temperature, meaning it can be flushed through as it is doing its job. The specific chemical is determined by the intended purpose of the pipes and the transport system, as thicker liquids may need a stronger solution to be thoroughly removed from pipes and filters.
The main advantage of the Clean in Place system is simply that the pipes are left in place during the cleaning. This means employees aren't exposed to the chemicals, and the chemicals can be safely collected and disposed of after the cleaning process is complete. Further, by leaving the system sealed the various parts aren't exposed to potential outside contamination.
Clean in Place is a tribute to growing technology that makes manufacturing more efficient. Because it does rely on heat in order to work as intended, the system works well with Paper Thermometer Temperature Indicating Devices to assure proper temperatures have been reached and to document how the cleaning was conducted. A Thermolabel changes color when the surface it is placed upon hits a certain temperature. It remains that color after it cools off, so there is no doubt that the system hit the correct temperature during the cleaning process.
]]>Chances are that the manufacturer of your heat press has a recommended procedure for cleaning it. There might also be a section within the directions that details how to clean residue or other unwanted items off the platen. The actual methods likely vary somewhat across manufacturers, but these instructions are a good place to start.
Available in a 5.25-ounce tube, this cleaner removes residue of all types from the heat press platen. Safe and effective for fabric, skin and metal, EZ Heat Press Platen Cleaner is easy to use. Simply heat the press until it reaches about 200 degrees. Apply a small amount of cleaner onto a clean cotton rag. Use small circular motions to rub and remove the residue. Switch to the another area of your rag when that one becomes soiled.
Vicki from Conde Systems recommends trying one or more chemicals in an effort to remove ink from the platen. Wipes infused with bleach -- or even bleach itself -- can be used to clean the area in question. Acetone and rubbing alcohol are also effective cleaners. Regardless of which cleaner you use, the recommended method is the same. First, saturate a lint-free linen wipe one of the aforementioned cleaners before tackling the area where the ink or other unwanted substance is located. Use small and firm strokes to remove the substance. Move to a different part of the wipe when one area gets dirty. Vicki also noted that Goo Gone works well for sticky messes.
Vicky from Conde Systems also had another suggestion if the cleaners noted above did not do the trick. You can "cook" the substance off your heat press platen. This involves using the extreme heat from the press to remove the stain, film, ink or other unwanted matter.
One drawback of this method is that it can take a great deal of time to be effective. If this is the route you decide to take, be sure to use protective paper when you do use your press until the stain is removed completely. Otherwise, the unwanted material could be accidentally transferred onto other products and ruin them.
No one method of cleaning your heat press platen is going to work for every instance. It's important to know that removing the substance could take multiple applications of a cleaner. If one of the above suggestions doesn't work, it could be worth it to try another method in order to have a fully-functioning heat press.
When you have your platen clean and ready to go, be sure to try one of our temperature labels to adjust your heat press temperature. The 5-Temp THERMOLABEL 340-380°F and 8-Temp THERMOLABEL Classic 330-400°F are both popular choices for measuring heat press platen temp.
]]>Each manufacturer of sublimation blanks has a recommended temperature for their blanks that hovers around the 400° range. While you'll want to follow those recommendations for best results, the guidelines can give you a place to start. Metals, plastics that are coated in polymer, ceramic tiles, cell phone covers and wood can produce beautiful results by using a temperature setting of 400°. Polyester apparel tends to do best within a temperature range of between 390 and 400°.
While your temperature setting isn't the only crucial component of the dye sublimation process, it is one of the most important. This is why it's vital to your success to know that just because your heat press is set for a particular temperature doesn't mean that it is actually heating the blanks and paper to that temperature. Whether it's due to age, minute variations or some other issue, not knowing the correct temperature of your heat press can deliver frustrating results.
Temperature is such a vital element when it comes to dye sublimation that you don't want to leave it to chance. Doing so can result in lost time and money while increasing your frustration. The only way to ensure that the platen temperature is the same as what your heat press displays is to use a self-adhesive Thermolabel. Doing so makes it quick and easy for you to keep updated -- at a glance -- on the actual temperature that your heat press is generating.
Paper Thermometer knows how important precise temperatures are to the success of screen printing applications. Their durable and easy-to-read Thermolabels deliver an accurate and affordable solution to variations in temperature. Contact us today to learn more about their extensive line of thermometers or to request a free sample.
]]>Keeping every aspect of your restaurant scrupulously clean is vital to limiting the growth of bacteria, fungi and other elements that can lead to foodborne illnesses. This means ensuring that your employees wash their hands before and after handling food, as well as after using the restroom and touching money. Use hot and soapy water on countertops after food has been prepared. Rinse with hot water before drying with a clean towel.
Getting your dishes clean is only the first step in cleanliness. In order to provide added protection against the formulation of bacteria on them, you need to make sure that they are also sanitized. One of the most effective methods of doing so is also one that increases your productivity. Using a dishwasher that reaches -- and maintains -- a surface temperature of at least 160 degrees Fahrenheit sanitizes your dishes. Using waterproof temperature strips making this step hands-off, initiative and easy to monitor for all your staff -- regardless of how busy your restaurant gets.
Your kitchen needs to have designated places where raw fish, meat and poultry are prepared and stored. Any other foods -- including fresh fruits and vegetables, as well as prepared dishes and products -- should be kept away from that area.
Make it a regular practice to use a cooking thermometer to verify that the proper temperature for each food you are cooking is reached. Depending on what you cooking, most meats -- with the exception of all poultry and most hams -- need to reach an internal temperature of at least 140 degrees. Poultry, eggs, casseroles and fully-cooked ham that is being reheated generally need to have a minimum internal temperature of at least 165 degrees.
Guard against the possibility of foodborne illnesses by following the above tips. They can help your restaurant avoid the type of short- and long-term brand damage that befalls restaurants such as Chipotle. The chain is still trying to salvage its image and recover more than two years after the E. coli scare that gripped its restaurants.
]]>The heat press you choose can make or break your business. Choose the right one and you'll marvel at the seamless way it increases your profit margin while delivering top-quality merchandise. The wrong one though, could mean lots of downtime, dissatisfied customers and frustration at the money you've spent on something that doesn't perform well. Consider the following to make the right choice:
When it comes to purchasing a heat press, it's always best to stick with a brand name that is known in the business. Not only will you be able to find out which brands are the most trusted, you'll have the peace of mind that comes with a warranty. Brands such as Hotronix, Geo-Knight and Hix have been around for years so you know they'll be there to back up their products.
When it comes to size, there are two aspects that you should keep in mind. The first has to do with versatility. A heat press that is larger -- for example, one that is 16" x 20" -- is ideal for pressing multiple items, such as mousepads, all at once. This size heat press can also handle large t-shirts and oversized designs.
The second thing you need to consider when it comes to size is portability. The larger the heat press, the heavier and more cumbersome it is to transport. If you are planning to become mobile with your heat press, the 16" x 20" size mentioned above is very heavy and is most ideal if you are going to remain stationary. The 15" x 15" size is more portable if you'll be traveling to events, fairs and shows.
There is a wide variation in pricing for heat presses. Some basic models can be found for as little as $300 while specialty and professional heat presses can cost as much as $3,000 or more. You can expect to pay at least $500 to $1,000 for an intermediate-level heat press that is reliable and that offers a range of features.
One thing to remember is that the more affordable a heat press is the simpler its design will be. If you run a high-production business, you'll want a professional-grade heat press that provides options for automatically switching between different types of film while still retaining its precision and reliability, for example.
Most popular heat presses fall into one of two types: swinger and clamshell. While both the swinger and the clamshell designs feature a stationary bottom, the clamshell's top opens at an angle. In contrast, the swinger's top opens slightly before swinging either to the right or the left of your work area. For this reason, a swinger heat press will take up about twice as much space as a clamshell. The clamshell design is a simpler operation and it costs less.
It's important to think ahead when you're choosing the right heat press. Doing so can prevent you having to upgrade within a short time because you didn't anticipate the direction your heat pressing business would go in.
]]>Printing on performance fabrics is different than printing on fabrics made of polyester/cotton or cotton alone. In order to be successful at doing so, you need to be aware of three crucial variables that affect these fabrics differently: heat, bleed and stretch. Information and recommendations on each are noted below.
Performance fabrics and polyester are known to shrink when exposed to high levels of heat. This can be challenging to deal with since it can take prolonged exposure to temperatures as high as 325˚F in order to cure standard plastisol inks fully. Some performance fabrics could melt at these temperatures. An ink that is designed to cure at temperatures below 300˚F prevents this issue.
Bleed -- also known as dye migration -- can happen when the dyes in performance fabrics are being cured, rendering them gases. Once this occurs, the inks can migrate anywhere. This typically means they move to the ink film's top layer, tinting the print the same color as the fabric. Bleed is most often seen when attempting to work with dark garments and light inks.
There are a few ways to address dye migration. Experimenting with fabric selection is one solution, though you might be limited in your options per a customer's request. Another option is to switch to cationic dyes as they are very resistant to bleed. A third option is to cure the fabric at the lowest temperature possible without compromising a full cure. This is another reason to use an ink that has a low cure temperature.
While cotton/poly blends and cotton have some stretch, performance fabrics are designed with a great deal more. In order to accommodate this increased ability to stretch, screen printers need to choose inks that offer more flexibility than they might be familiar with.
Polyvinyl chloride (PVC) is a primary component in most screen-printing inks that have a plastisol base. In many cases, plasticizers are added to PVC to increase its fluidity. The more plasticizer that's added, the more flexible and durable the ink becomes, making it easier to stretch. Pay careful attention to the recommendations of the ink manufacturer regarding cure times. Overcuring or overheating the ink could make it more brittle. It's also important to note that this type of ink film will flex more fluidly under normal wear and tear. If exposed to adverse circumstances, such as excessive stretching or tearing, it might break down.
By taking the above three elements into consideration when working with performance fabrics, you can experience the finished results you expect. While you might also have to take into account the subtle nuances of your particular heat press, with a bit of experimentation you should be able to see superb results.
]]>There are common bacteria which cause sickness in the form of bacterial food poisoning. Often called a “stomach bug,” when someone becomes sick they aren't typically aware of which one they have if they don't see a doctor and have it formally diagnosed.
Because most bacteria are killed at a temperatures between 140°-150°, 160° is considered a safe industry standard to assure a dish or utensil has been properly sanitized. To assure the dishwasher is properly achieving this goal, use of irreversible thermometer strips known as Thermolabel® is recommended. The strip is easy to use and read as it unmistakably turns black upon reaching a safe temperature, meaning any contagion on the dishes being washed has been killed. Contact Paper Thermometer Temperature-Indicating Devices for details about what products are offered and which would be best for your situation and the equipment your kitchen uses.
Sources: http://aggie-horticulture.tamu.edu/food-technology/bacterial-food-poisoning/
]]>You will also find that the 5-Temp and 8-Temp Thermolabel® products are now water resistant and can be used in a wider range of test environments.
All of these improvements come with the same low prices and high usability that have been the hallmark of our products over the past 60 years. We are committed to this just as we are committed to continue manufacturing all of our products in the USA.
Be on the look out for the updated versions to start shipping over the next couple of months. For now, please take a moment to request a sample of our updated Thermolabel® indicators and experience the improvements for yourself.
]]>Over the years our temperature labels have maintained sanitary food service conditions, ensured proper adhesive curing, made certain that screen printed graphics would stand up to repeated washings and abuse, helped the metal coating industry control key processes, checked pharmaceuticals for exposure to destructive heat and performed countless other tasks crucial to our customers.
Paper Thermometer will continue to offer the same high quality temp label products and service in the coming 60 years. We invite future customers to try one of our products and returning customers to check out something new by requesting a sample of any of our stick on temperature labels. We are confident you will discover what customers in a variety of industries have come to rely on over the past 60 years; a temperature indicator that offers both high quality and affordability.
]]>