Thermometers

Commercial Kitchen Thermometers are essential tools for accurate temperature monitoring in professional foodservice. This range covers cooking and food thermometers, fridge and freezer thermometers, handheld electronic probes, infrared units, pocket thermometers and waterproof models, plus temperature log books. They help restaurants, cafes, hotels and caterers maintain food safety, meet HACCP requirements and deliver consistent cooking results. Robust designs and fast readings support busy Irish commercial kitchens, prep areas and cold rooms.

• Cooking and food thermometers for grilling, roasting, baking and core temperature checks on meat, poultry and prepared dishes.
• Fridge and freezer thermometers to verify safe cold storage temperatures in walk-in fridges, counters and chest freezers.
• Hand held electronic probe and waterproof thermometers for rapid, accurate readings in demanding kitchen and production environments.
• Infrared thermometers for non-contact surface temperature checks on hotplates, bain maries and delivery holding equipment.
• Pocket thermometers and compact probes for chefs and supervisors who need quick spot checks on the move.
• Temperature log books to record readings and support HACCP documentation and food safety audits.

How to choose the right Commercial Kitchen Thermometers

• Decide what you need to measure most often: cooked food, chilled storage, delivery temperatures or equipment surfaces, and select thermometer types to match.
• Consider required accuracy and response time for your operation, especially in high-volume restaurants, hotels and production kitchens.
• Choose between probe, pocket and infrared models based on whether you need core temperature readings, quick checks or non-contact measurements.
• Look for waterproof or splash-resistant designs if thermometers will be used near sinks, dishwash areas or in heavy washdown environments.
• Check temperature ranges to ensure suitability for frozen storage, chilled holding and high-heat cooking applications.
• Plan for HACCP compliance by pairing your thermometers with temperature log books or digital recording systems.

Care and maintenance

• Clean probes with food-safe sanitiser wipes between uses to prevent cross-contamination between raw and ready-to-eat foods.
• Avoid immersing non-waterproof thermometers in water; follow manufacturer guidance for safe cleaning and disinfection.
• Regularly check calibration using ice water or a reference thermometer, and recalibrate or replace units that drift out of tolerance.
• Inspect probes, cables and housings for damage, kinks or cracks and remove any compromised equipment from service.
• Store thermometers in protective cases or designated holders to prevent impact damage and keep probes hygienic.
• Replace batteries promptly and keep spares on site so critical temperature checks are never delayed.

Explore our wider ranges of food preparation safety, refrigeration and storage equipment to support full HACCP compliance and efficient kitchen workflows.

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