The classification of the pressure gauge

Working liquids in liquid thermometers are used to sense temperature changes, So there are three requirements for it: First, the temperature range of liquids should be wide, that is to say, its freezing point should be low and its boiling point should be high. Second, the volume expansion coefficient should be large. Third, liquids should be pure, not stained with glass,...

Clean and disinfect probe thermometers before and after each use, during the use the depth of insertion of probes for different foods is different. Wait at least 15 seconds before the thermometer reads the number after inserting food. The best way to read meat temperature is to read it at least twice and insert it in different places, because the temperature of differen...

Probe thermometers can be calibrated by freezing point method or boiling point method. Fill the large glass with crushed ice. Add clean water until the glass is filled and stirred. The probe thermometer is inserted into the ice water and the induction area is completely immersed. Wait 30 second. Do not let the probe touch the bottom or around the glass. Probes must be i...