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Smoker iGrill Meat Ambient Probe Stainless Steel Micro Temperature Sensor 100K 3950 1.85 Meter With Audio Jack

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Smoker iGrill Meat Ambient Probe Stainless Steel Micro Temperature Sensor 100K 3950 1.85 Meter With Audio Jack

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Brand Name :	Aolittel
Model Number :	NSAB1104FC1-801M
Price :	USD 2.5 to 5 Per Pieces
Payment Terms :	T/T, Western Union, MoneyGram
Supply Ability :	500,000Pieces Per Month
Delivery Time :	3-4 weeks

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Smoker iGrill Meat Ambient Probe Stainless Steel Micro Temperature Sensor 100K 3950 1.85 Meter With Audio Jack

Smoker iGrill Meat Ambient Probe Stainless Steel Micro Temperature Sensor 100K 3950 1.85 Meter With Audio Jack

Dimension (mm)

Components

NO	COMPONENT	MATERIAL AND SPECIFICATIONS	Q'TY	REMARK
2-1	ELEMENT	R25:100KΩ ±1% R25/50:3950K ±1%	1 pcs
2-2	PROBE	Φ4*190 Stainless steel Probe	1 pcs
2-3	HANDLE	Φ8×40 Aluminum handle	1pcs
2-4	LEAD WIRE	Braided AWG#26*2P 380℃	800mm
2-5	TERMINAL	Φ3.5 Stereo Jack	1pcs	Black

Performances

NO	Item	Sign	Test Conditions	Min.		Normal value		Max.	Unit
4-1.	Resistance at 25℃	R25	Ta=25±0.1℃ P_T≦0.1mw	99	100		101		kΩ
4-2.	B Value	B25/50		3910.5	3950		3989.5		k
4-3.	Dissipation Coefficient	σ	In the air	2.5				/	mw/℃
4-4.	Time constant	τ	In the air	/		/		8	sec
4-5.	Insulation resistance	/	500VDC	100		/		/	MΩ
4-6.	Withstand voltage	/	1500V AC	5		/		/	Sec
4-7.	Operating temp.range	/	/	-40		/		+350	℃

General

The temperature probe allows you to determine if the food being cooked is done by reading the internal temperature of the food rather than the termperature of the air within the oven cavity. On models that come with a turntable, the turntable will automatically be turned off when the probe is inserted.Monitor the temperature of your grill or smoker from the convenience of your smart phone with the iGrill Pro Ambient Probe. This durable, stainless steel probe measures -30°C to 300°C and clips onto your grill grate to provide exact ambient temperature tracking.

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Reliability Test

NO	Item	Technical requirements	Test conditions and method
5-1.	High temp. Test	DR/R25£±3% DB/B£±3% No change with withstand voltage, Insalution performance. Appearance without damage.	350±5℃,1000±24 hrs
5-2.	Low temp. tes		-40±5℃,1000±24 hrs
5-3.	Endure moisture test		Store in environment 65±2℃,90%-95%RH for 1000±24 hrs
5-4.	Temp. cycle test		Place the sample in -20℃ for 10 min, in 25℃ for 2 min and in 80 ℃ for 10 min.and repeat for 500 times.
5-5	Tensile tests	After tensile test, the sensor should be no damage and no falling.zero power resistance change rate should be less than ±1% in 25℃	Clamp wire at 50mm away from the inner edge of the connector terminal, then put 10N static tension between terminal and wire for 1min, along axial direction.after the test, check if there is any borken wire, falling off or damage and measure zero-power re.
5-6	Drop test	No technical damage. zero power resistance change rate should be less than ±1% in 25℃	Drop the sensor from a meter high through axial and lateral direction to cement floor, each direction for 5 times.then check the appearance and measure zero-power resistance in 25℃
5-7	Vibration test		Frequency range:10-500HZ,accelerated speed:10g,frequency sweep time: both X and Y for 30 min.recover for 4 hours after test, visual inspect the appearance of the sensor and measure zero- power resistance in 25℃

Product Photos

Safe Minimum Cooking Temperatures

Use this chart and a food thermometer to ensure that meat, poultry, seafood, and other cooked foods reach a safe minimum internal temperature.

Remember, you can’t tell whether meat is safely cooked by looking at it. Any cooked, uncured red meats – including pork – can be pink, even when the meat has reached a safe internal temperature.

Why the Rest Time is Important

After you remove meat from a grill, oven, or other heat source, allow it to rest for the specified amount of time. During the rest time, its temperature remains constant or continues to rise, which destroys harmful germs.

Category	Food	Temperature (°F)	Rest Time
Ground Meat & Meat Mixtures	Beef, Pork, Veal, Lamb	160	None
Ground Meat & Meat Mixtures	Turkey, Chicken	165	None
Fresh Beef, Veal, Lamb	Steaks, roasts, chops	145	3 minutes
Poultry	Chicken & Turkey, whole	165	None
	Poultry breasts, roasts	165	None
	Poultry thighs, legs, wings	165	None
	Duck & Goose	165	None
	Stuffing (cooked alone or in bird)	165	None
Pork and Ham	Fresh pork	145	3 minutes
	Fresh ham (raw)	145	3 minutes
	Precooked ham (to reheat)	140	None
Eggs & Egg Dishes	Eggs	Cook until yolk and white are firm	None
Eggs & Egg Dishes	Egg dishes	160	None
Leftovers & Casseroles	Leftovers	165	None
Leftovers & Casseroles	Casseroles	165	None
Seafood	Fin Fish	145 or cook until flesh is opaque and separates easily with a fork.	None
	Shrimp, lobster, and crabs	Cook until flesh is pearly and opaque.	None
	Clams, oysters, and mussels	Cook until shells open during cooking.	None
	Scallops	Cook until flesh is milky white or opaque and firm.	None

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Smoker iGrill Meat Ambient Probe Stainless Steel Micro Temperature Sensor 100K 3950 1.85 Meter With Audio Jack