JUMO FOODtemp Thermocouple Insertion Probe

Steam-Tight & Hygienic Construction

Operating in humid, oily, and acidic environments requires uncompromising seal integrity. The JUMO FOODtemp 901350 features a steam-tight IP67 protection housing and oil-resistant, acid-proof handles. Users can select between ergonomic PTFE handles or ultra-durable PEEK handles, both rated for ambient temperatures up to +260 °C. High-grade PTFE cables maintain flexibility and sealing performance even at extreme sub-zero temperatures down to -100 °C.

Advanced Multipoint Measurement Options

To assess thermal distribution inside large food products (such as whole meats, bakery products, or cooked sausages), the probe can be configured with multiple measurement points along the insertion length. It supports configurations with 3x, 4x, or 5x NiCr-Ni Type K thermocouples distributed internally along the probe shaft, delivering comprehensive profile data to automated cooking controllers.

Tailored Probe Tips for Easy Insertion

Designed for smooth penetration into various food textures without damaging the product structure, the stainless steel shaft is available in 4 mm or 4.5 mm outer diameters. Depending on the application, users can opt for a concentric insertion tip (angled at approx. 25°) or an oblique insertion tip (angled at 45°).

Applications

The JUMO FOODtemp 901350 thermocouple probe is ideal for continuous core temperature monitoring in:

• Meat & Poultry Processing: Smoking, sausage boiling, ham curing, and roasting tunnels.

• Industrial Bakery & Confectionery: Continuous baking ovens, dough proofing, and core temperature checks.

• Commercial Cooking & Catering: Autoclaves, steam cookers, boiling kettles, and deep-freezing systems.

• Food Preservation & Canning: Sterilization processes requiring steam-tight, IP67-rated temperature sensors.

Technical Specifications

• Basic Types: 901350/33 (PTFE handle Ø 12mm), 901350/63 (PTFE handle Ø 15mm), 901350/83 & 901350/84 (PEEK handle)

• Operating Temperature: -100 to +260 °C

• Measuring Insert: NiCr-Ni Type K, DIN EN 60 584, Class 1 (Available with 3x, 4x, or 5x measuring points)

• Probe Material: Stainless steel 1.4571 (equivalent to SS 316 Ti)

• Probe Diameters (D): Ø 4 mm or Ø 4.5 mm

• Insertion Length (EL): 100 mm (Standard), 150 mm, 200 mm

• Insertion Tip Options: Concentric (angled at approx. 25°) or Oblique (angled at 45°)

• Handle Options: PTFE handle (max. +260 °C) or PEEK handle (max. +260 °C); oil-resistant and acid-proof

• Connecting Cable: PTFE flexible cable (permissible range -100 to +260 °C)

• Cable Terminations: Stripped wire ends, ferrules (DIN 46 228 Part 4), or multi-pole connectors

• Protection Class: IP67

FAQ

Q1: What makes the JUMO FOODtemp probe suitable for high-steam cooking environments?

A: The probe features a specialized steam-tight IP67 construction with oil-resistant and acid-proof PTFE/PEEK handles, preventing moisture or steam from penetrating the internal electronics during cooking and washdown.

Q2: Can this probe measure temperature at multiple depth levels inside the food product?

A: Yes. The probe can be ordered with 3, 4, or up to 5 NiCr-Ni Type K measuring points distributed along the shaft, allowing operators to monitor internal temperature gradients simultaneously.

Q3: What is the difference between the concentric and oblique probe tips?

A: The concentric tip (25° angle) provides a balanced point for general soft foods, while the oblique tip (45° angle) offers a sharp edge designed for easier penetration into dense meats or semi-frozen products.

Q4: What cable terminations are available for connecting to controllers?

A: The cable can be supplied with stripped wire ends, wire end ferrules according to DIN 46 228 Part 4, or custom multi-pole connectors to match your existing equipment.

Product documents

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