What’s the difference between safe and unsafe food?


It could be just a degree.

Remove the guesswork and wasted time fromyour thermometer checking process.

Introducing

Bringing the benefits of the LazaPort family to food retail and commercial kitchens.Check the accuracy of your probe thermometers in just a matter of seconds, at the most meaningful temperature point: 75°C.

Discuss your process with our hospitality team

Recommended by Compass Group

"Using the new machine just saves us hours every month."

Mark Reynolds - Executive Head Chefat Tottenham Hotspur Stadium

Improveyour sustainabilitycredentials.

Replace.Re-calibrate.

Peace of mind andproof of competence.

Checked against a certified test medium –no questionable methods or traceability gaps.

What’s wrong with the traditional ice or boiling water thermometer check?

  • Inevitable dift in temperature provides poor accuracy
  • Not traceable to any recognised calibration standard
  • Requires manual preparation (ice), and involves
  • operational hazards (boiling water and steam)
  • Slow calibration process
  • Calibration points are not in required temperature range

What’s different about the LazaPort Mono way?

  • Highly accurate, stable checking medium
  • Fully traceable to recognised UKAS accredited calibration standards
  • No manual preparation or clean-up required
  • Fast and simple verification process
  • Checks thermometers at the critical temperature point for food safety

GOLD WINNERCommercial Kitchen Show 2021 Innovation Challenge

"What a great concept, ideal for consistency and great connectivity. A solution to an age-old issue.”

Get started now

Discuss your processes with our specialist hospistality team.