Technical & Instrumentation

The A3 Lumitester Smart is a quick and simple device designed for hygiene control and rapid detection of food residues on surfaces. It can be used in conjunction with the app available on PC, mobile, and tablet devices for effective use and analysis.

The PLAN function lets you test individual test points on the unit. It displays a pass or fail result according to the benchmarks set for those points. Additionally, the PLAN function provides a history of test point readings for tracking purposes.

Learn how to use the swabs to take A3 measurements:

Learn how to load data from the unit and perform test from the app:

Data logging is a complex topic! As the food industry logging specialists, customers regularly ask us to explain some of the key we use in our data logging literature and product info. To help, we’ve decrypted some of the most common ones in the list below.

Klipspringer’s Gas Analyser unit provides a quick and reliable way to record levels of Oxygen, Carbon Dioxide and Nitrogen, making it ideal for modified atmosphere packaging and other gas measurements within the food industry.

Klipspringer’s Bostwick Consistometer is the preferred industry method for measuring the flow rate and viscosity in a variety of food products such as jams, soups and sauces. It comes in three different sizes to best suit the consistency of the product you are measuring: 24cm, 30cm and 50cm.

Klipspringer’s range of LEBI-20 data loggers have become a tried and trusted favourite throughout the food industry. With five different models, they provide the solution for many of the most common logging applications across environmental, in-transit and process monitoring.

Infrared thermometers are an excellent method to obtain fast and non-destructive temperature readings, especially for intake and despatch areas that require quick checks for packaged product.

How can you ensure your infrared thermometers stay in good working order for the longest time possible?

Making sure you check your thermometers regularly is vital for both food safety and quality. This applies to infrared thermometers as well as probe thermometers!

There are two main ways to do this – the budget-friendly comparator pot method, or more commonly (and accurately), the using a dry-block calibrator such as the LazaPort8.

Taking care of your thermometers and understanding how to best transport and store them will increase their longevity and also reduce the risk of injury for your team.

Klipspringer are pleased to offer the leading range of thermometers for use in food factory environments, including the industry’s favourite ATFX410-1 thermometer unit.  With over 20 years’ experience, Klipspringer technicians have clearly observed that the majority of thermometer damages happen needlessly and can be avoided with a little extra training, care and attention.

Due to the nature of pH measurement, pH measuring devices such as the popular handheld Ebro PHT810 meter from Klipspringer require regular calibration checking in order to provide accurate and reliable readings.

Note: Buffer solution is temperature-sensitive and the temperature at which your calibration check is performed will impact on the pH readings achieved. Manually measuring and inputting temperature will not be necessary for pH meters with Automatic Temperature Compensation (ATC) functionality.

As the food industry’s go-to suppliers for safety and compliance, Klipspringer is pleased to offer a wide range of pH meters and pH electrodes. We also specialise in calibration, cleaning, and storage solutions to ensure that you can keep your equipment in the best condition.​

Due to the ever-evolving nature of pH measurement and electrode changes, regular calibration is required to at least two points – depending on the range of measurement required for use. This can be performed using certificated Buffer Solutions.​

By paying attention to the following simple points, you will maximise the lifetime of your electrode and also improve the accuracy of your measurement readings. ​

Tip #1 – After use, leave electrodes in Cleaning Solution for up to 60 minutes before transferring to Storage Solution. This cleaning procedure is especially important for electrodes used with high-protein products such as mayonnaise, which will otherwise build up and block the electrode junction over time.

Tip #2 – If the electrode requires additional cleaning to remove external sample material, use a soft tissue soaked in a mild detergent or methyl alcohol. Do not wipe the glass; use a dabbing technique instead.

There you have nine actionable tips to better care for your pH meters and electrodes.

As invaluable tools for maximising accuracy and extending longevity of pH equipment, these solutions are essential to safety and compliance across a range of food production environments.

For more, browse our proven range of pH and electrode maintenance products.

The Ebro Food Oil Monitor 330 from Klipspringer gives you an objective indication of your oil quality, so that you know exactly when your cooking oil requires changing.​ ​ From a single foodservice kitchen to a multi-location group, it is widely used to maintain product quality, including taste, appearance and texture, as well as critical food safety standards and acrylamide control.​ ​

As a general rule, we advise checking cooking oil quality at the end of each trading day, while the fryers are still hot.​

1. Remove any fried product from the oil. If necessary, shut down the circulating system on the fryer.​
2. Wait at least 15 minutes after frying, ensuring the oil is still hot. The optimum measuring range is between 150°C and 180°C.​
3. Ensure that the probe is clean and dry before taking the reading.​
4. Put your hand through the rubber grip and adjust the strap as required to ensure a firm hold.
5. Place the sensor stem in the oil and ensure the oil level is between the max/min lines on the stem.​
6. Use a gentle stirring motion until the light at the top of the instrument begins to flash.​
7. After all readings are taken, use paper towel/tissue to clean the sensor.​

• ​ The sensor uses a highly technical chip and must be cleaned after all fryers have been checked.​
• We recommend cleaning the sensor while it is still hot, to prevent the oil cooling and forming a hard layer.
• Use paper towel or soft tissue to remove excess oil. N-Propanol may be used to disinfect and to clean the sensor if required.​
• Never use wire brushes or abrasive materials to clean the sensor.
• Do not use solvents such as acetone for cleaning, as these will damage the instrument.
• Avoid tapping or knocking the sensor stem against any hard object.
• In line with best practice, use an Instrument Station with a bracket to safely protect your FOM330 from damage when not in use.​

A clean probe sensor is of great importance for the accuracy of the oil measurements. It is absolutely necessary to remove any water and detergent residues before carrying out your oil checking routine.​ ​

We recommend that you return your FOM330 to Klipspringer’s Service Department on an annual basis for calibration and service. This will ensure that it is working accurately and is critical to maximise the working life of your instrument. You can arrange calibration by clicking here.​

Audit standards regarding the calibration and control of measuring equipment (such as BRCGS Clause 6.4.2), state that measuring devices must be checked at a predetermined frequency and to a defined method traceable to a recognised national or international standard.

This means that regular verification is vitally important to ensure audit-compliance and that your thermometers are working correctly. If left unchecked, inaccurate readings could lead to major food safety issues, resulting in product recalls and serious risks to consumers.

Watch the video below for best practice tips on verifying the accuracy of your thermometers.

Video Transcript

It is important to check the accuracy of your thermometers regularly to ensure food safety is not being compromised. Not only is this best practice and a legal requirement, it is also stipulated in recognised industry standards, this includes the BRC Global Standard for Food Safety Issue 8, which has a whole section dedicated to the calibration and control of measuring and monitoring equipment, such as thermometers.

This includes the following clause:

All identified measuring devices, including new equipment, shall be checked and, where necessary, adjusted:

• at a predetermined frequency, based on risk assessment
• to a defined method traceable to a recognised national or international standard where possible.

Results shall be documented. Equipment shall be readable and be a suitable accuracy for the measurements it is required to perform.

Klipspringer recommend you check or verify your thermometers daily or every shift. What is best for you will depend on your quality and CCP procedures on site. Here’s a few things to look out for when checking your thermometer accuracy.

First make sure you check your thermometer unit and your probe together. Both have their own accuracy tolerance so it is important to check the combined accuracy of the complete thermometer and probe. Bear in mind that the majority of accuracy drift is with the probe, so checking the thermometer alone, such as with test caps as these, is insufficient.

Second, check at two temperatures to check the range of the thermometer. This could be at 0 and 100 or whatever is applicable to your testing range. The exceptional quality of Klipspringer thermometers means that when your verification procedure confirms the thermometer is within spec at two temperature points, we can guarantee it is within spec across the whole range. This means checking at 0 and 100, for example, is sufficient for any applications where you may need to measure higher than 100 degrees celsius.

Third, you need a stable test medium, you need to make sure the temperature of whatever you use to test your thermometer is stable so that the thermometer can work properly. Using boiling water, for example, means you are chasing falling temperatures and this will likely result in inaccuracies.

Fourth, according to BRC Version 8, ‘It must be to a defined method, traceable to a recognised national or international standard where possible.’ In the UK, this would typically mean UKAS. Klipspringer recommend the most effective way to meet all of these criteria is with a heat source calibrator, such as the LazaPort8 Calibrator which I have here. This also gives you the ability to speed up your thermometer checks by checking probes simultaneously in these top ports here.

As well as checking your infrared thermometers against a known calibrated medium, which is highly useful for accurate infrared verification. The BRC Standard also states results should be documented, if you wish, you can use one of our free spreadsheet downloads to do this. If your thermometer reads outside of your site tolerance, it should be sent back to Klipspringer for assessment and repair. Pack it up and arrange free-of-charge collection using our returns link.

As always, please contact the Klipspringer Technical Team with any questions and we’ll be very happy to help.

With several types of probes to choose from, it can sometimes seem a confusing task to select the most appropriate one for your application. Nevertheless, it is an important process and getting it right will ensure optimum thermometer performance and reduce the risk of damages occurring.

As well as their compact size and durability, Klipspringer’s LEBI-20 data loggers allow you to quickly and easily view and download data using the interface, making them a popular all-round data logger.

It’s crucial that thermometers are protected from moisture in all forms, including liquid, steam, condensation and humidity commonly found in food manufacturing environments. Hundreds of factories love the ATFX410-1 thermometer unit from Klipspringer for its reliability, even in harsh factory conditions. To maintain full waterproofness, ensure that the probe is properly connected to the thermometer unit before use, so that no moisture can enter.