Hand Held Electronic Probe

Hand Held Electronic Probes give fast, accurate temperature readings for cooked and chilled foods in busy professional kitchens. This range covers digital penetration thermometers, stem probes and specialist electronic food probes designed for HACCP compliance. Ideal for restaurants, cafes, hotels, delis and catering operations, they help you verify core temperatures in meats, sauces, baked goods and reheated dishes. Robust, easy-to-read and simple to use, these probes support food safety, consistency and efficient service.

• Digital hand-held thermometers with clear LCD displays for quick, accurate readings on the pass or in prep areas.
• Penetration and stem probes for checking core temperatures in joints of meat, casseroles, liquids and baked products.
• Water-resistant and waterproof probe designs suited to demanding commercial kitchen environments and regular cleaning.
• Colour-coded probe options to separate raw and cooked foods and support HACCP and food safety procedures.
• Models from trusted brands such as Hygiplas and Comark, built for reliability in high-volume catering.
• Fast response sensors that help chefs maintain consistent cooking standards and reduce food safety risks.

How to choose the right Hand Held Electronic Probes

• Consider the temperature range you need to cover, from chilled storage checks to high-heat cooking, and choose probes rated for those conditions.
• Decide between standard penetration probes and fine-tip or fast-response models depending on the types of food you test most often.
• Look for waterproof or highly water-resistant designs if probes will be used around sinks, steam or intensive cleaning routines.
• Choose colour-coded probes where you operate strict HACCP systems and need clear separation of raw, cooked and allergen-prone foods.
• Check display size, backlighting and button layout so staff can read temperatures quickly during busy service.
• Match the probe specification to your service volume; high-traffic restaurants and production kitchens benefit from heavy-duty, commercial-grade units.

Care and maintenance

• Clean probe tips with food-safe sanitising wipes between uses, especially when moving between raw and ready-to-eat foods.
• Avoid abrasive pads or harsh chemicals on the probe shaft and body to prevent damage to sensors and seals.
• Store hand held electronic probes in protective sheaths or wall holders to prevent bending, impact damage or contamination.
• Regularly check calibration against known temperatures and recalibrate or replace units that drift out of tolerance.
• Inspect cables, connectors and probe tips for cracks or wear and replace damaged parts immediately for accurate readings.
• Keep batteries fresh, replacing them at the first sign of dim displays or slow response to ensure reliable performance.

Explore our wider thermometers, fridge and freezer thermometers, and food safety equipment ranges to support full HACCP compliance in your kitchen.

Need help choosing? Call Caterboss on (01) 687 5772.