In-house Calibration Methods Explained
Whenever temperature plays a role in the food safety or quality of a product, checking thermometer calibration is a critical part of the technical department’s routine. For some it’s daily and for others it’s weekly. Whichever it is, there are three main ways technical and quality teams throughout the world do this:

  • Ice & boiling water
  • Test caps
  • The Lazaport family of dry-block calibrators

Safely calibrate at both 0 and 100°C
Certified to UKAS and accurate to +/- 0.3°C
Already proved in hundreds of factories globally
Rapidly calibrate up to 8 thermometers
For infrared & probe thermometers
Zero manual preparation or clear up required