Catering temperature probe is cooled internally and externally following extraction from one batch and prior to insertion into another

摘要

A catering sensor monitors the temperature at the core of a heated food mass, and is subsequently withdrawn for further use. In a process to cool the sensor prior to re-use, the sensor is exposed to a cooling assembly which esp. operates by the direct or indirect removal of heat. Cooling is effected by a thermo-electric effect e.g. the Peltier effect, by convection, conduction or radiation. In a convection process, the heat is removed by a cool fluid e.g. water and/or air. The residence period of the air or water in the vicinity of the probe is regulated. The probe is cooled internally and/or externally.