−13%Anemometer with Hot Wire Probe
Duct velocity and volume flow measurement for HVAC balancing and commissioning.
HACCP temperature control and the evidence behind every critical limit.

Food safety systems are built on critical limits, and a critical limit is only as good as the instrument checking it. Under HACCP the monitoring device at a critical control point has to be calibrated, and the calibration has to be recorded.
The instruments are usually simple. The discipline around them is not — which is where most non-conformances actually come from.
Probe thermometers and loggers calibrated to a known uncertainty, so a critical limit means something.
Temperature mapping and logging through chillers, freezers and transport.
Cooking, pasteurising and holding temperatures verified against a traceable reference.
Certificates and recall dates kept current, so an unannounced audit is uneventful.
Electrical, temperature and pressure instruments calibrated against traceable references, with as-found and as-left values on every certificate.
Learn moreYour whole fleet on one calibration schedule, with recall reminders, collection and delivery, and a single annual contract instead of dozens of purchase orders.
Learn moreEarth resistance, insulation and continuity testing with certified reports for compliance and insurance records.
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−13%Duct velocity and volume flow measurement for HVAC balancing and commissioning.
−13%Integrating meter with A and C weighting for occupational noise exposure surveys.

Two-channel logger with one million reading memory for warehouse mapping studies.

Handheld calibrator with built-in sensor and 24 V loop supply for live transmitter calibration.

Portable dry well calibrator covering -30 to 155C with interchangeable inserts and 0.05C stability.

Handheld 120x90 thermal imager with IR-Fusion blending, on-camera annotation and wireless report upload.