Temperature Indicators for industrial Food Manufacturing

A lot of important processes in food manufacturing like pasteurization, cooking, sanitization and equipment monitoring depend on clearly defined temperature thresholds in order to guarantee food safety and to comply with standards such as HACCP. These processes operate at temperatures from around 63 °C in pasteurization to 138 °C in UHT processing. Irreversible temperature indicators can help by permanently recording whether a critical temperature has been reached or exceeded, providing a tamper-evident per-batch record.

How do you verify that a pasteurization process or retort process has reached its target temperature?

An irreversible temperature indicator strip delivers a tamper-evident and per-batch confirmation that the target temperature threshold for pasteurization/retort processes has been reached at the measured point — the documentable evidence HACCP records require. They therefore constitute an ideal addition to thermocouples, probes and F0 data loggers. Reaching these temperatures (HTST 72 °C/LTLT 63 °C/UHT 138 °C/Retort 121 °C) is essential to ensure food safety and irreversible temperature indicators provide a valuable contribution by keeping the readings permanently visible.

How do you confirm CIP or hot-water sanitizing reached the required temperature on the surface?

An irreversible temperature indicator placed directly on the surface proves that the surface itself has reached the required temperature thresholds of about 90 °C for hot-water sanitization — not just the cleaning solutions. The FDA specifically recommends irreversible indicators in CIP cleaning, a gap that our reaWash indicators fill perfectly. While the CIP return-line temperature sensor confirms the temperature of the returning solution, only the indicator allows temperature verification at the surface.

How can you monitor temperature at a process point where you can't fit a probe?

Due to their self-adhesive backing and small size, irreversible temperature indicators can be placed directly on the spot to be measured and deliver concrete, tamper-evident proof that a certain temperature threshold has been reached or exceeded. They can therefore fit in spots which do not offer the necessary space for a fixed probe. Examples include oven zones, points inside fryers, the surface of industrial kettles or warming plates.