Setting up and using the A3 system

How to set up and use the A3 system

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 following guide will take you through how to set up and use the A3 Lumitester and its app, so you can quickly get started and begin measuring.

Installing and Setting Up Application

To download the software, click here or visit Lumitester A3 SMART – Klipspringer. Once software has been downloaded, you will be able to click on the installer package and follow the steps on the screen.

When first opening the Lumitester app you well need to fill out the account details and create an account:

Once this has been filled out you will be ask to type in temporary password.
Then you can move onto selecting the type of location the unit will be used in, select the location based on your use.

Setting up the test point can be done at both the initial set up stage or accessed through the dashboard. Click here to see the guide on setting up test points.

A tester is the person who is performing the test, this is important for traceability on the person performing the tests.

Tester can be set up by clicking on the plus (highlighted in green):

Once tester has been added you are able to rename it.

The device can be connected both wired and wirelessly. To connect it wired, it is simply a case of plugging in the device with the wire attached. To connect wirelessly, follow the steps below:

1. Ensure the Bluetooth Function is turned on, on the A3 unit:

2. Open up the app and select the menu option at the top left hand corner:

3. Now press the ‘Not Connected’ button below the unit image:

4. Now on the unit, hold down the power button on the side of the unit until the below screen appears:

5. To connect a new device you will need to press start twice:

6. Now you will need to go to the app and back to the connection page. Press on the banner highlighted in green, the device should appear:

7. Press on the device that appears below the banner:

8. Once the device is connected, the below will appear on the unit:

Adding Test Points

Test points are the specific points/surfaces that are being tested. If these are defined, this will help keep reading fully traceable and easy to track results over time.

The ‘Test Points’ tab can be found, as displayed below:

Click the add button, to add or amend current test groups and test points.

Once you have added a Test Point Groups, you are able to rename and delete a Test Point Groups

Press to rename a Test Point Group:

Press to delete a Test Point Group:

To add a test point you will need to press the below add button:

Next, you will be asked to choose the most relevant Test Point. If the test point icon isn’t relevant you are able to load your own image:

Once you have added a Test Point you are able to amend the benchmarks or delete a test point:

To amend the benchmarks:

To delete the Test Point, press of the below:

To view suggested benchmarks click here.

Press ‘OK’ to save the Test Points:

Setting up a PLAN

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.

The ‘Setting up PLAN’ tab can be found under the ‘Setting up’:

To edit current plans and a new plans you can press on the below:

After this you will be able to edit a PLAN, or create a new PLAN by pressing the below:

To rename the PLAN:

You will need to give the PLAN a name on the unit, this is limited to 11 characters:

To delete the PLAN:

To duplicate the PLAN:

You will need to add a tester to the PLAN, this will show you who is the user of the PLAN. This can be done by selecting the below:

Test points can be added by selecting the below:

Now you will be able to select the test points, the selected test points will be highlighted in blue. Once you have selected the test points you want to include in the plan, you can press ok to continue:

Ensure that the test points have a unit name. This can be achieved by selecting on the test point.

To save the PLAN, press:

First, you will need to connect the unit to your device, click here for a guide to connecting your device.

After you device is connected, you can select ‘Send PLAN’ this will upload all PLANs to the device:

Performing and Uploading Measurements

Learn how to use the swabs to take A3 measurements:

To prepare the swab, you will need to firstly remove the swab from the reagent:

Once you have removed the swab, soak the swab in water.

To perform the swabbing, simply swab the target surface with an even coverage.

After this place the swab stick back into the main tube. Push the swab stick downward into the tube to break the capsule:

Shake to tube to ensure all the liquid in the capsule falls into the reaction tube and dissolves.

To start the measurement open the chamber cover on the unit and place the reagent tube inside the unit:

Now close the unit and press ‘START’, you start the measurement.

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

To load the data from the unit, once the unit is connect click on the below:

Proceed to the ‘Test Point’ tab:

Press on the specific test point you wish to test and then press start:

Follow the procedure and press start to initial the measurement:

Data Logging Jargon Buster

Data Logging Jargon Buster

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.

Can't find the term you're looking for? Just contact us and we'll be right back to you.

Alarm Delay

User-defined parameter which is set so that when alarms are activated they only alert if this length of time is exceeded.


The piece of hardware which connects a logger to a computer to download data and programme the logger.

Logging Channel(s)

Number of different points monitored by a data logger. This is normally the number of probes/thermocouples plus any internal sensors.

Measuring Range

The reading range of the probe/logger – not to be confused with operating ambient temperature. For example, LEBI-310 probes will read higher than the operating temperature that the logger unit can withstand.

Operating Ambient Temperature

The temperature range within which the logger unit can safely be used. This range may be different to the range for any external probes.


Setting up the data logger with the variable functions (e.g. logging interval, start times, alarm points etc).


Data can be viewed as soon as it has been logged, normally whilst the logging process is continuing – especially useful when monitoring remote locations or for process validation.


This is the smallest interval that the logger can measure to. The simple way to check this is how many digits are displayed after the decimal place on the logger screen or data readings. The more there are, the higher the resolution.

Thermal Barrier

A protective shell or casing in which a data logger is housed to allow it to be used within cooking or cooling processes without damage.


The national accreditation body for the UK. Klipspringer operate a UKAS-accredited laboratory to ISO/IEC 17025 standard, which calibrates thermometers, data loggers and other technical instrumentation.


In this context, this means that logging data can be accessed without having to ‘plug in’ the logger vis USB, interface or other wired means.

How to use your Klipspringer Gas Analyser

How to use your Klipspringer Gas Analyser

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.

Watch the video below for a demonstration on how to measure the gas levels in modified atmosphere packaging.

How to use your Bostwick Consistometer

How to use your Bostwick Consistometer

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.

Watch the video below on how to correctly measure the viscosity of your product using our Bostwick Consistometer.

LEBI-20 Range Overview - a Food Industry Favourite

LEBI-20 Range Overview - a Food Industry Favourite

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.

In this video, we look at the following data loggers in the LEBI-20 range:

Watch the video below for further information on each of these loggers.

How to take care of your infrared thermometer

How to take care of your infrared thermometer

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?

Learn some top tips from our technical team in the video below.

Checking the accuracy of your infrared thermometer

Checking the accuracy of your infrared thermometer

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.

Watch the video below to learn how to ensure your infrared thermometers are reading correctly.

Storing & transporting thermometers safely

Storing & transporting thermometers safely

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.

In the video below, we will take you through the best practices for storing and transporting thermometers safely.

Safely storing your thermometers and technical equipment 

Safely storing your thermometers and technical equipment 

Instrument damage can easily be avoided by safe and secure storage. In most cases, this means providing dedicated homes for your thermometers and technical equipment, so that they are out of harm’s way when not in use.

Many food and beverage factories throughout the UK and Ireland have implemented instrument stations to reduce damage and maintain equipment accuracy.  What’s more, they ensure that handheld items are always where they need to be when you need them – reducing downtime and helping embed lean ways of working.

Watch the video below for further tips on safe equipment storage.

Maximising the working life of your thermometers

Maximising the working life of your thermometers

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.

Here are some top tips for getting the most out of your Klipspringer digital thermometer: 

  • Choose the right probe for the job.
  • Make sure the probe is properly connected to the thermometer unit (see video here).
  • Use a silicone boot for added protection.
  • Ensure safe storage with instrument stations.

Watch the video below for further advice.

How to calibrate your pH meter

How to calibrate your pH meter

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.

Watch the video below for a step-by-step guide on how to calibrate your PHT810 pH meter.

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.

Nine Tips to Take Better Care of Your pH Meters and Electrodes

Nine Tips to Take Better Care of Your pH Meters and Electrodes

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.


Tip #3 – pH electrodes must always be stored wet. ​

Tip #4 – For short- and medium-term storage, soak clean electrodes in Electrode Storage Solution. ​

Tip #5 – For long term storage, fill the soaking boot with Electrode Storage Solution, fit over the end of the electrode, and seal it with parafilm.

Tip #6 – Electrodes should never be stored in deionised water, sample, solvents, hydrofluoric acid, or pH buffer solutions containing mercury-based preservatives.​​


Tip #7 – Regularly inspect the electrode’s sensitive glass membrane for cracks or chips. Never touch the electrode glass bulb with your fingers or other oily or abrasive objects.​​

Tip #8 – Reference cells should be kept topped up with Electrode Refill Solution, and connectors must be kept clean and dry.

Tip #9 – Regularly check calibration in Buffer Solutions applicable to your testing range.​​

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.

How to Use and Care for Your Food Oil Monitor ​

How to Use and Care for Your Food Oil Monitor

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.​

How to Measure Food Oil Quality

  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.​

Caring for your FOM330

  • ​ 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.​

Checking the Accuracy of Your Thermometers and Probes

Checking the Accuracy of Your Thermometers and Probes

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.

Choosing the Correct Probe for Your Thermometer

Choosing the correct thermometer probe for your application

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.

Watch the video below for an overview of Klipspringer's probe options and to find out which probe is best for your application.

How to Analyse Your LEBI-20 Logger Data

How to analyse your LEBI-20 logger data

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.

In the video below, Travis from our Technical Support Team will take you through how to set up your LEBI-20 software, programme your logger and access your logging data.

Changing the Probe on Your ATFX410-1 Thermometer

Changing the probe on your ATFX410-1 thermometer from Klipspringer

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.

Watch the video below to find out how to change and replace ATFX410-1 thermometer probes correctly.