The Challenges

Manual Checks Took Time

Staff had to check and record fridge and freezer temperatures several times a day. It was time-consuming and difficult to manage during busy shifts.

Weekend Worries

Without staff on-site, there was no way to know if equipment drifted out of range until it was too late.

False Alarms from Door Openings

Using air temperature probes sometimes triggered unnecessary alarms when doors were opened, even though food wasn’t at risk.

Need for Stronger HACCP Processes

As the business grew, Piglets Pantry wanted more reliable, detailed data to strengthen compliance and protect stock.

“Before we had WiFi loggers, someone had to go around checking and writing down the fridge and freezer temperatures several times a day. It took time out of their shift and it could be challenging to keep on top of during a busy day.”

Jo Hunter, Piglets Pantry Founder

The Solution

Piglets Pantry installed ETI ThermaData WiFi Two-Channel Loggers across their fridges and freezers, paired with food simulant probes for greater accuracy. Now, temperature data is recorded automatically and securely, with real-time visibility via the free ThermaData Studio software or mobile app. Staff also receive instant alerts if a unit drifts out of range — whether they’re on site or not.

How ETI’s WiFi Loggers Improved Operations

Automatic Monitoring Saves Time

Temperatures are tracked continuously, removing the need for manual checks and freeing staff to focus on production.

Peace of Mind Out of Hours

If a fridge or freezer starts to warm up over the weekend, the team gets an alert straight away so problems are dealt with before stock is at risk.

More Accurate Food Safety Data

By using food simulant probes, alarms now reflect the actual temperature of food, not just the air, eliminating false alerts from brief door openings.

Stronger HACCP Confidence

With clear, reliable records, Piglets Pantry can demonstrate compliance more easily and trust that their stock is protected.

“Now the loggers just do it for us. They keep track automatically, and we can see the temperatures on our phones whenever we need to. It’s especially handy at the weekend when no one’s on site, because we’ll still get an alert if anything drifts out of range.”

Jo Hunter, Piglets Pantry Founder

“We’ve started using food simulant probes too, so the data reflects the actual food temperature. That’s been a big improvement – before, we’d sometimes get alarms just because a fridge door had been open for a bit, not because the food was really at risk.”

Jo Hunter, Piglets Pantry Founder

Summary

By switching to ETI’s WiFi loggers with food simulant probes, Piglets Pantry have strengthened their HACCP processes, saved valuable staff time, and gained peace of mind that their stock is safe—whether the bakery is open or not.

43%* of Brits keep their chocolate in the fridge — but experts say this could be harming quality.

The Nation is Split 

Our survey reveals the UK is divided — but what’s the best option for chocolate quality?

Why the Fridge Isn’t Best

Condensation (droplets on chocolate)
Moisture forms on the surface when handled before chilling. Mixed with natural bacteria, this creates a mould-like appearance — unappealing, but harmless.

Bloom (white, dusty surface)

26% of people throw away chocolate that turns white. This “bloom” is fat separating due to fluctuating temperatures. Safe to eat, but it spoils texture and appearance, leading to waste.

Lost texture (broken snap vs bendy bar)

Chocolate’s snap and smoothness rely on precise tempering. Cold storage disrupts this, leaving it grainy, dull, or crumbly.

 “A lot of people put chocolate in the fridge thinking they’re keeping it fresh — but it’s one of the worst things you can do.”

Carl Attwater, Audrey’s Chocolates

The Science of Chocolate and Temperature

Chocolate is rarely unsafe to eat, but its real risk lies in losing quality in production and storage.

 

“It’s crucial to be able to accurately read the temperature of chocolate. Accuracy is everything; without that, I’d have no finished product.” 

James Parsons, SoSaSe Chocolat

Tempering ranges:

Dark

• First temperature: 45 °C
• Second temperature: 29 °C
• Third temperature: 31.5 °C

Milk/white

• First temperarture: 45 °C
• Second temperature: 27 °C
• Third temperature: 30 °C

 

 “Chocolate is incredibly sensitive. A few degrees out, and it simply won’t perform. Even a 0.1 °C variation can ruin the structure of chocolate” 

Carl Attwater, Audrey’s Chocolates

Tools for Precision: 

Instant-read sugar thermometers like the Thermapen® ONE are trusted by chocolatiers for quick, precise readings during tempering. 

“The Thermapen One has unparalleled accurate measurements for tempering. Accuracy is the difference between the tempering process working or not.”

James Parsons, SoSaSe Chocolat

Top 5 Tips for Chocolate Storage

1. Store chocolate below 20 °C — Cool temperatures keep its smooth texture, rich flavour, and glossy finish intact.
2. Keep chocolate in a cool, dark, dry cupboard — Heat, light, and moisture can spoil the texture, flavour and shine.
3. Avoid temperature fluctuations — Temperature swings make cocoa butter melt and re-set unevenly, leaving chocolate dull, streaky, and less tasty.
4. If refrigerating, use an airtight container — Chocolate can absorb moisture and fridge odours which spoil the flavour.
5. Never freeze chocolate — Ice crystals form and break down its smooth structure, leaving it grainy.

Monitoring Made Easy

In chocolate production, managing ambient temperature is a critical factor to avoid waste, blooming, crystallisation or a dull finish.

Monitoring chocolate production and storage room temperature/ humidity ensures consistent results.

Use an ETI therma-hygrometer or data logger to ensure your chocolate stays in the ideal environment. This will prevent bloom or texture changes.

Closing the Debate

Fridge or cupboard? The UK may never agree. But when it comes to chocolate quality, the science is clear: the cupboard wins every time.

Discover ETI’s full range of temperature solutions.

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Read on to learn what the humidity in a room should be, how to measure it, and how to raise or lower it.

What Humidity Should a Room Be?

The humidity in a room should be between 30 and 60%.

In summer, aim for 40-60%. In winter, aim for 30-50%.

The higher the humidity, the more moisture there is in the air. Aiming for a lower humidity in winter will prevent condensation, which can lead to mould.

Why Maintain Ideal Humidity?

Health

Optimal humidity reduces the risk of breathing issues, allergies, and skin irritation. Low humidity can cause a dry nose and throat. High humidity can make asthma symptoms worse.

Home

Prevents damage to wooden floors, furniture, and plaster. Mould thrives in high humidity.

Comfort

High humidity can make the air thick and muggy. Low humidity can feel dry and stuffy.

High Humidity

What is High for Humidity?

Over 60% humidity is high for a house or room. When there is a large amount of moisture present in the air, it is released as water vapour. This can lead to condensation, damp and mould.

Signs of High Humidity

If you you have high humidity in your home, you may notice a musty smell, condensation on windows, or dampness. It can also cause an increase in allergy symptoms.

What Creates Humidity Indoors?

• Drying washing indoors
• Keeping windows and vents closed
• Low room temperatures
• Lack of insulation
• Cooking
• Showering

How to Reduce Humidity in a House?

Maintain a Regular Room Temperature

Around 20 °C is ideal. Warmer air = less moisture.

Ventilate

Allow moisture to escape by keeping windows cracked open, especially in the bathroom. Use extractor fans and vents.

Use a Dehumidifier

Dehumidifiers draw moisture from the air. Great for small spaces or windowless rooms where ventilation is more difficult.

Avoid Drying Washing Indoors

On average, one load of washing releases two litres of water into the air. Where possible, dry clothes outside or use a tumble dryer.

Low Humidity

Signs of Low Humidity

Low humidity can be detected by dry skin, itchy eyes and sore throat. You might also notice an increase in static electricity.

How to Increase Humidity

Use a Humidifier

The most effective option, especially in winter.

Add Houseplants

They naturally release moisture into the air.

Place Bowls of Water Near Heat Sources

As the water evaporates, it boosts humidity.

Dry Clothes Indoors

Hang laundry on a rack rather than using the tumble dryer.

Boil Water or Cook on the Hob

Steam from cooking helps raise moisture levels.

Leave the Bathroom Door Open After a Shower

Let the steam spread through the house.

How to Measure Humidity in a Room

A hygrometer, also known as a humidity meter, measures the humidity in a room.

Simply place it on the side, and you’ll be able to check your room temperature and humidity at any time.

We recommend this Digital Therma-Hygrometer for keeping your humidity levels on track. The on-screen icon indicates whether the humidity levels are low, comfortable or high, so you can see whether you should make adjustments.

Summary

The ideal humidity levels in a room should be between 30 and 60%. This range is comfortable and prevents condensation, damp and mould.

To prevent high humidity levels indoors, open windows, vents and use extractor fans for ventilation. Maintain a room temperature of around 20 °C. Avoid drying washing indoors.

Placing a digital hygrometer in your room will enable you to check on the temperature and humidity at any time, keeping conditions comfortable and on track.

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This guide will explore various calibration equipment options available in the market today. We will cover a range of tools — from simple, cost-effective solutions to more advanced equipment.

Whether you’re a professional in a scientific laboratory, a healthcare provider, or simply someone who wants to ensure the accuracy of their everyday thermometers, this guide is here to help you make informed decisions about the best temperature calibration equipment you can purchase.

How to Calibrate a Thermometer Using an Ice Bath

Making an accurate ice bath that is truly 0 °C can be slightly tricky. The ETI Ice Bath Mug is insulated and printed with instructions, making things easier.

How to make an ice bath:

• Fill your container completely with ice. Crushed is better than cubed because there are less gaps between the ice.
• Add cold water until you reach 13 mm below the top of the ice. Leave for one minute.
• Stir your thermometer through the mixture, avoiding the bottom and sides of the container.
• Check your thermometer reading. Compare with a high accuracy reference thermometer if possible.
• If your thermometer readings are outside of the model’s specification, you should adjust it or sent it to a laboratory for recalibration.

Pros:

• Budget-friendly

Cons:

• Can be inaccurate if carried out incorrectly
• Difficult if you have a lot of thermometers to calibrate

Shop the Ice Bath Mug.

How to Calibrate an Infrared Thermometer

Using an infrared thermometer accurately can be hard — accurate calibration tests are even harder. We recommend using either a Comparator Cup or a Black Body Calibrator.

How to use a comparator cup:

• Wait for the cup and your infrared device to come to room temperature (around 22 °C). Using them at hot or cold temperatures increases the risk of moisture, which can skew the readings.
• Insert a high accuracy reference probe into the hole in the base of the cup. Use this as your reference point.
• If your infrared thermometer has adjustable emissivity, set it to 0.95. Point your infrared device directly into the top of the comparator and take a measurement. It should read within 1 °C of the reference thermometer, depending on your instrument’s accuracy specification.

Pros:

• Budget-friendly

Cons:

• Only suitable for ambient accuracy checks

How to use a black body calibrator:

• Set your desired calibration temperature on the machine (from +50 to 500 °C). Wait for it to stabilise.
• Point your infrared thermometer directly at the black body circle and take a measurement. It should read within 1 °C of the temperature on the machine, depending on your thermometer’s specified accuracy.
• For increased accuracy, insert a reference thermometer probe into the calibration well.

Pros:

• High accuracy infrared checks
• Able to calibrate at temperatures up to 500 °C
• Reference thermometer recommended but not required

Cons:

• Cannot calibrate at temperatures below 50 °C

Shop the Comparator Cup or the Black Body Calibrator.

How to Use a Reference Thermometer

When doing calibration checks, a high accuracy reference thermometer is ideal for comparison. It will help you be more confident in the true temperature of your source (such as an ice bath), meaning you can clearly see how far your thermometer has deviated from the source.

Reference thermometers typically have very high accuracies such as ±0.03 °C, and come with UKAS calibration certificates at multiple points.

They have slow response times and delicate sensors, so they should only be used for calibration checks.

Shop the Reference Thermometer or Reference Thermapen.

How to Use Test Caps

Test caps are a fast, accurate and economical way of checking thermistor or PT100 instruments.

Available in a range of temperatures, they simply screw onto the instrument’s lumberg connector. Take a reading and compare with the test cap’s temperature — the difference should be within the instrument’s accuracy specification.

Test caps only check the accuracy of the device, not the probe. You will need to test your probes separately using a different method such as an ice bath or dry block calibrator.

Pros:

• Fast, accurate and economical

Cons:

• Thermistors only
• Probes must be calibrated separately

Shop the Thermistor or the PT100 test caps.

How to Use a Microcal Calibrator

Similarly to thermistor and PT100 test caps, MicroCal calibrators enable quick and easy validation of thermometer instruments, but ones with thermocouple connectors.

MicroCal calibrators are available with adjustable temperature points, ideal for quickly switching between your relevant checkpoints.

They’re also compatible with multiple types of thermocouples (K, J, T, R, N, S and E).

Remember to calibrate your probes separately.

Pros:

• Fast, accurate and economical

Cons:

• Thermocouples only
• Probes must be calibrated separately.

Shop the MicroCal 1 calibrator.

How to Use a Dry Block Calibrator

Dry block calibrators, also known as dry wells, create a stable temperature source for testing thermometer probes. These portable devices are a more accurate and reliable alternative to ice baths, enabling users to check large quantities of probes quickly and at desired checkpoints.

You can use a dry block calibrator on a wide variety of thermometer types, including thermocouples, thermistors and PT100. They’re also available with varying hole sizes for different probe diameters.

To use a dry block:

• Switch on the machine and set your desired temperature. Wait for five minutes for it to stabilise.
• Insert your thermometer probe into the correct size well. Compare the difference with the machine’s set temperature.

Pros:

• Calibrate at hot, cold and ambient temperatures
• Suitable for a wide variety of probe types
•  Quick and accurate
• Portable

Cons:

• Higher price point

Shop the cool or hot dry well calibrators.

How Often to Calibrate Food Temperature Probes

For food businesses, the general recommendation is to calibrate food temperature probes at least once a month.

How often you calibrate your food temperature probes depends on how often you use them, how accurate they need to be, and what guidelines are outlined in your food safety plan.

Remember to keep a record of calibration dates and results as EHO inspectors often request to see them.

What to Do After Calibrating a Thermometer?

If you have verified the accuracy of your thermometer and found it to be out of range, you’ll need to send it to a laboratory to be recalibrated.

At ETI, we have eight in-house calibration laboratories, including three UKAS laboratories and one specifically designed for infrared calibration.

Learn more about our calibration services.

Summary

The calibration method you choose depends on how many thermometers you need to calibrate, how often you need to calibrate them, and the time and budget you have allocated to this process.

Whichever one you go for, the most important thing to remember is to carry out each test with care and precision so that results are accurate and you can continue using your instruments with confidence.

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We worked with Elky to upgrade his setup using ETI’s RFX Wireless BBQ Thermometer. The system helps professionals monitor cooks more efficiently, improve consistency, and reduce disruption in busy environments.

The Challenges

Unreliable Wireless Performance

Elky had tested Bluetooth-based smart probes but found them too temperamental for serious use. Dropouts during cooks disrupted classes and risked over- or undercooked meat.

Inaccurate Pit Temperature Readings

Some systems used a single probe for both meat and pit temperatures. This gave misleading air readings due to evaporative cooling from the meat and poor airflow data.

Disruption During Cooks

Without reliable wireless monitoring, Elky had to regularly lift lids to check temperatures. This broke heat cycles, slowed down cooks, and interrupted his teaching flow.

Unsuitable for Larger Setups

Many systems are built for home use and cannot support multiple cooks at once, limiting their value for commercial kitchens, caterers, or schools like Elky’s.

“I haven’t been able to get behind other smart probes because they’re too temperamental with the Bluetooth connectivity. But with RFX, I’ve had no dropouts.”

The Smokin’ Elk

The Solution

The RFX Wireless BBQ Thermometer from ETI replaces unreliable systems with a robust, scalable monitoring solution designed for professional use.

RFX includes:

• Wireless meat probes for real-time monitoring without cables
• A separate pit probe for accurate ambient readings
• Reliable radio frequency connection with long-range performance
• Easy app integration with graphing, alerts, and data export
• Capacity to monitor up to 50 probes at once—ideal for large cook setups

How RFX Improved Elky’s Setup

Reliable, Uninterrupted Data

The radio frequency connection resolved the signal issues that had made other smart probes unusable. Elky now has full confidence in his readings throughout every stage of the cook.

Accurate Pit Control

Using the dedicated pit probe clipped to the grill grate, Elky can see a true reflection of ambient temperature. This helps him manage low and slow cooks more precisely and time finishing steps like searing or resting.

Streamlined Cooking Process

With the probe left in from start to finish, Elky no longer needs to open the lid or interrupt the cook. This speeds up service, preserves heat, and keeps the focus on teaching.

Simplified Class Management

RFX helps Elky monitor multiple dishes and stages at once, all within a single app. His students can follow the progress in real time, learning how temperature affects texture and flavour with every degree.

“I just love the fact that RFX is reliable. That’s the number one thing for me—reliability. I like products that do what they’re supposed to. RFX does that, and it makes cooking a lot easier.”

The Smokin’ Elk

Summary

By switching to RFX, The Smokin’ Elk gained a more reliable and scalable way to manage temperature. The system supports professional demands by improving accuracy, saving time, and simplifying service. Whether for classes, catering, or commercial BBQ operations, RFX offers consistent control, improved efficiency, and better results.

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Smart Reptile Monitoring with Crocodiles of the World

Temperature and humidity are vital to the welfare of their animals and the success of their conservation programme.

We worked with their team to improve their monitoring processes, showing how wireless temperature and humidity tracking could streamline operations, highlight issues faster, and support breeding outcomes.

The Challenges

Limited Data

Their max/min therma-hygrometers didn’t show how long the desired environmental conditions were maintained. They couldn’t assess fluctuations or stability over time—crucial for breeding and animal welfare.

Slower Responses to Temperature Changes

Manual monitoring resulted in delays in spotting issues and slower reactions to rapid temperature shifts, especially during extreme weather like heatwaves.

Time-Consuming and Disruptive Manual Checks

Staff had to physically enter enclosures just to take readings. This was time-consuming during busy mornings and risked disturbing the animals.

Lack of Trend Spotting

They couldn’t easily identify environmental patterns that encourage natural behaviours—such as the conditions needed to trigger courtship in green tree pythons—resulting in missed opportunities to improve breeding.

“Although we could get adequate data from our previous instruments such as minimum and maximum values for temperature and humidity, these numbers didn’t show us how long a desired parameter was maintained for.”

Jamie Gilks, Section Leader of Lizards and Invertebrates

The Solution

Instead of relying on manual checks, ETI’s ThermaData WiFi HTD loggers record temperature and humidity at set intervals.

Data can be monitored remotely, viewed in graph or table form, exported, and shared. Users can also receive push notifications for high or low readings.

The software is free to download, with no subscription fees.

How ETI’s WiFi Loggers Improved Operations

Detailed, Actionable Data

Continuous monitoring and graphing let staff see exactly how long conditions are maintained—helping fine-tune care for species with specific needs.

Faster Responses to Environmental Changes

Remote, real-time monitoring allows staff to act quickly before small issues become big problems—particularly during unusual weather.

Time Savings and Less Disruption

Checks can now be done at a glance, without entering enclosures—saving time and keeping animals undisturbed.

Clearer Environmental Trends for Breeding Success

Staff can now spot subtle fluctuations that support natural behaviours. These insights have already helped improve conditions for breeding.

“Being able to see how quickly a temperature is rising or dropping has helped us address any potential issues before they become a problem, particularly during times of unusual weather such as a heatwave.”

Jamie Gilks, Section Leader of Lizards and Invertebrates

Summary

By switching to ETI’s WiFi loggers, Crocodiles of the World have gained more control over their environment—improving animal welfare, boosting breeding efforts, and saving valuable keeper time.

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Read on for everything you need to know about legionella temperatures and monitoring water systems.

What is Legionella?

Legionella is a type of bacteria that grows in warm, stagnant water. Inhaling droplets of water contaminated with the bacteria can cause Legionnaires’ disease—an uncommon but serious type of pneumonia. It is most commonly passed on from sources like showers, air conditioning and hot tubs.

What Temperature Does Legionella Grow?

Legionella bacteria thrive between 20 and 45 °C. At these temperatures, the bacteria can infest entire water systems in just a couple of days.

What Temperature Kills Legionella?

Legionella bacteria will die instantly at 70 °C.

At 60 °C, 90% of the bacteria will die on two minutes. At 50 °C, 90% will die in two hours.

Below 20 °C, the bacteria becomes dormant, but doesn’t die. If temperatures rise, the bacteria will become active again.

Temperatures for Legionella Prevention

Temperature control is the primary method for reducing the risk of legionella growth.

Businesses should maintain hot and cold water systems at the following temperatures:

• Hot water tanks (also called calorifiers) should be kept at 60 °C or hotter
• Hot water at taps and showers should reach at least 50 °C*
• Cold water should be kept below 20 °C

*If thermostatic mixing valves (TMVs) are fitted, the temperature at the tap or shower will usually be limited to around 44 °C to prevent scalding. The 50 °C target applies to the water temperature before it reaches the TMV.

Legionella Temperature Chart

View and download our temperature chart to keep your legionella risk assessment temperatures on hand.

How to Prevent Legionella?

UK businesses are legally required to control the risk of legionella bacteria in their water systems. They should do this by:

• Keeping a risk assessment that is regularly reviewed
• Monitoring and recording water temperatures at tanks, pipes and outlets
• Flushing unused outlets weekly
• Avoiding storing water for long periods
• Regularly cleaning water storage tanks, shower heads, hot tubs etc
• Reduce dead legs (pipes where water doesn’t circulate or flow regularly)

Who is Responsible?

The duty holder is responsible. This could be:

• The employer
• A building owner
• A landlord
• Someone in control of the premises (e.g. a facilities manager)

How Long to Run Taps to Prevent Legionella?

You should flush a water system if it has not been in use for over a week. If a property is going to be empty for some time, you should ensure to flush the hot water system weekly.

Start with cold water:

Run all cold water outlets for at least five minutes. The water should fall below 20 °C within two minutes.

Then, check hot water:

Run all hot water outlets for at least five minutes. Turn showers up as hot as they will go—they should reach at least 50 °C within one minute.

Make sure not to breathe any water droplets in during flushing.

How to Measure Water Temperatures

Cold Water Outlets (taps, showers)

• Run the tap and measure the temperature of the water
• It should fall below 20 °C within two minutes
• Best thermometer/probe type: Penetration probe (dip directly into the running water)

Hot Water Outlets (taps, showers)

• Run the hot tap fully and measure the water temperature
• It should reach at least 50 °C within one minute
• Best thermometer/probe type: Penetration probe (dip directly into the running water)

Hot Water Cylinders (calorifiers—flow and return pipes)

• Check the temperature of the water entering and leaving the cylinder
• Stored water should be above 60 °C, return pipes above 50 °C
• Best thermometer/probe type: Surface probe (press onto the pipework)

Cold Water Storage Tanks

• Measure the temperature of the stored water itself
• The water should be below 20 °C
• Best thermometer/probe type: Penetration probe (insert into the water, ideally near the middle)

Shop Legionella Thermometers and Kits.

Summary

All UK businesses must have a legionella bacteria risk assessment. Temperature control is a key part of this, as the bacteria thrives is warm, stagnant water.

The legionella temperature range is between 20 and 45 °C. At these temperatures, the bacteria is active and can cause Legionnaires’ disease if droplets of the water are inhaled.

Duty holders must regularly record their water system temperatures, ensuring they comply with the recommended temperatures:

• Cold water outlets and storage: 20 °C or below
• Hot water outlets: 50 °C or above
• Hot water storage: 60 °C or above

Businesses should flush water systems weekly when they are not in use. They should also take other steps to keep the systems clean and running regularly—avoiding stagnant water.

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Digitalising Legionella Risk Management

When tyres are too cold, the chemicals in the rubber harden, reducing grip. Conversely, if tyres become too hot, the rubber starts to melt, leading to rapid wear and loss of traction. The key is finding that sweet spot in the middle—optimal temperatures ensure the tyres offer the best grip while experiencing minimal degradation. This is why digital thermometers and tyre probes are indispensable tools for any competitive driver.

To better understand how tyre temperatures impact performance, we spoke to Aiden Hills, a professional racing driver and owner of Hills Motorsport.

Grip and Handling Balance

Tyre temperature plays a fundamental role in motorsport success. It affects road grip and the handling balance of the car, both of which are crucial for competitive performance. “If the tyres are too cold, the chemicals in the rubber will go rock hard; if they’re too hot, the rubber will literally melt,” says Aidan. “Both scenarios compromise the drive. A temperature somewhere in the middle gives you the best grip with minimal degradation, so a digital thermometer and tyre probe are essential kit.”

Making Tyres Last

The optimal temperature range varies depending on the vehicle and tyre type. When tyres exceed their perfect temperature, degradation increases rapidly, causing a loss of grip. This is particularly important in motorsports, where costs are high, and tyres are one of the most expensive components. Managing tyre degradation is essential not only for performance but also for cost control.

Many race teams have a limited tyre allocation per season, so burning through tyres too quickly means they’ll only have degraded ones left towards the end of the season. Keeping track of tyre temperatures helps ensure drivers get the most out of their tyres, maintaining optimal performance without excessive wear.

Track Temperature and Its Impact

Track temperature is another crucial factor that can affect tyre performance. On a hot day, the asphalt will retain more heat, causing the tyres to heat up more quickly and potentially reach higher temperatures than expected. In contrast, a cooler track can result in slower tyre warm-up, making it harder for drivers to achieve optimal grip early in the race. To stay on top of these conditions, it’s essential to measure track temperature accurately. Our surface temperature probes provide racers with precise readings, enabling them to get an accurate understanding of the track’s temperature and adjust their tyre strategies accordingly.

Optimising Tyre Temperature

Several factors affect tyre temperature, and these must be carefully managed to ensure the tyres stay within their optimal range for as long as possible during a race.

“Tyre temperature and pressure work hand in hand,” Aidan explains. “The lower the tyre pressure, the more the tyre moves over the rim, making the tyre hotter. But when the tyre gets hotter, the pressure increases, so you have to find a balance between the two to achieve perfect grip.”

Another important factor is the camber angle. Tyres have three sections—inside, middle, and outside—which heat up differently depending on the wheel tilt. “The inside is always the hottest, the middle is the target temperature, and the outside is the coolest,” Aidan says. “By checking the temperatures, you can adjust the camber angle to ensure the heat is distributed evenly across the tyre.”

Accurate tyre temperature measurement is crucial for making these adjustments, and our digital thermometers and tyre probes are designed specifically for this task. Built for precision and durability, they provide reliable readings to help drivers maintain optimal tyre temperatures throughout the race.

Keeping it Steady

Formula 1 teams use tyre warmers to ensure their tyres are at optimal temperatures from the moment they hit the track. However, lower levels of motorsport don’t have this luxury. Drivers must adjust their driving styles accordingly to raise tyre temperatures and avoid overheating as the race progresses.

“It really affects how people drive,” Aidan says. “At the beginning of the race, you can be quite aggressive with the wheel to warm up the tyres, but in the middle, you’ve got to be really smooth with the steering to prevent overheating.”

Summary

Tyre temperature is more than just a consideration on race day; it’s an ongoing factor that teams must manage throughout both practice sessions and races. Missteps in temperature management can result in costly losses.

Aidan concludes: “Even if you’re in the lead, if you enter the final minutes with overheated tyres, you’re not going to win.”

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What is Awaab’s Law?

Awaab’s Law is a part of the Social Housing (Regulation) Act 2023. It ensures social housing landlords tackle damp and mould within strict timeframes. Named after two-year-old Awaab Ishak, who tragically died in 2020 due to prolonged exposure to mould in his family’s flat in Rochdale, the law enforces higher maintenance standards to prevent similar tragedies.

When Does Awaab’s Law Come Into Effect?

Awaab’s Law will be implemented in phases:

• October 2025: Social landlords in England must address reports of dangerous damp and mould within set deadlines. Emergency hazards must be repaired within 24 hours.
• 2026: The law expands to cover additional hazards, including excess cold, structural risks, fire safety, electrical faults, and hygiene hazards.
• 2027: Requirements extend to all remaining hazards under the Housing Health and Safety Rating System (HHSRS), excluding overcrowding.

Who Does the Law Apply To?

Awaab’s Law applies to social housing landlords in England. The government is considering extending it to private landlords in the future.

What Does the Legislation Say?

Prompt Repairs

Landlords must investigate and fix reports of damp and mould within set deadlines. Emergency hazards must be addressed within 24 hours.

Enforcement

Tenants can legally hold landlords accountable, and failure to comply can lead to court action and penalties.

How Can Landlords Stay Compliant?

1. Investigate Reports Promptly

• Respond to tenant reports within the legally required timeframe.
• Address emergency hazards (those posing immediate health risks) within 24 hours.
• Assess and resolve non-urgent cases within the fixed legal deadline.

2. Fix Damp and Mould Issues Quickly

• Carry out necessary repairs to eliminate damp and mould.
• Fix leaks, improve ventilation, upgrade insulation, or address heating issues.
• Resolve external structural problems contributing to damp.

3. Prevent Damp and Mould from Developing

• Ensure adequate ventilation through windows, extractor fans, and vents.
• Monitor indoor temperature and humidity to prevent condensation.
• Maintain roofs, plumbing, and insulation to stop moisture build-up.

4. Conduct Regular Property Inspections

• Proactively check for damp and mould, even without tenant reports.
• Inspect high-risk areas like kitchens, bathrooms, and colder rooms.
• Address issues early to prevent escalation and legal consequences.

5. Keep Records of Actions Taken

• Maintain detailed records of reports, inspections, repairs, and maintenance.
• Proper documentation helps prove compliance and avoid disputes.

6. Communicate Clearly with Tenants

• Inform tenants about how to report issues and what actions will be taken.
• Provide clear timelines for inspections and repairs.
• Maintain open communication to avoid misunderstandings.

Failure to follow these steps can result in legal action, financial penalties, and reputational damage.

Best Humidity Meters for Landlords

A reliable humidity meter helps landlords monitor property conditions, prevent mould, and prove compliance.

Healthy Living Therma-Hygrometer

• Designed for continual monitoring, this colour-coded hygrometer helps tenants track humidity levels and take proactive steps to prevent damp.
• Encourages tenant awareness of activities that impact humidity and helps identify issues early before they cause damage.

6000 Therma-Hygrometer

• A handheld, high-accuracy temperature and humidity meter ideal for property inspections.
• British-made, durable, and supplied with a two-year guarantee, providing landlords with a reliable tool for compliance.

ThermaData WiFi Humidity Logger

• Offers full peace of mind with remote monitoring capabilities and a bulletproof digital data archive.
• Allows landlords to monitor trends over time, identify problem areas, and take quicker corrective action when needed.

Summary

Awaab’s Law social housing standards will be in place from October 2025. The act means social housing landlords must investigate and fix damp and mould within strict timeframes.

Checklist for Compliance:

Fix emergency hazards within 24 hours

Respond to tenant reports quickly

Investigate and repair damp and mould issues

Take steps to prevent damp and mould

Conduct regular safety inspections

Keep detailed records of all reports and actions taken

Communicate clearly with tenants

Tenants have the right to hold landlords accountable, and failure to comply can result in legal action.

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1. Cross-Contamination

Cross-contamination occurs when harmful bacteria or allergens spread between foods, surfaces, and equipment. It’s usually caused by:

• Not washing hands properly
• Not cleaning and disinfecting equipment and surfaces
• Not separating equipment for different foods

Key actions to take to prevent cross-contamination:

Wash Hands Thoroughly

Always wash hands before handling food and after handling raw meat, fish, eggs, and allergens. Wash for at least 30 seconds using warm water and soap, ensuring to scrub between fingers and under nails.

Ensure Equipment is Properly Cleaned and Disinfected

Check dishwashers are reaching high enough temperatures (55 °C in the wash cycle and 82 °C during the spin cycle) to effectively kill bacteria. Regularly clean and disinfect food preparation areas to prevent harmful bacteria from spreading. Clean food penetration probes after every use.

Use Colour-Coded Equipment

Prepare foods such as raw meat, cooked meat, and dairy using separate, colour-coded equipment to reduce the risk of contamination. This also helps manage allergen cross-contamination, which is now a legal requirement for food businesses under UK regulations.

2. Improper Cold Food Storage

Chilled foods can quickly develop harmful bacteria if they are stored in the danger zone (8–63 °C) for more than two hours. This most commonly occurs due to:

• Inadequate insulation during transportation
• Incorrect fridge/freezer temperatures
• Fridge/freezer doors being left open
• Hot foods not being cooled quickly enough
• Overcrowding fridges or freezers

Key actions to take to prevent improper cold food storage:

Check Incoming Deliveries

Confirm the temperature of incoming deliveries using between-pack probes or infrared thermometers. Some suppliers use transportation data loggers, enabling quick digital downloads to show food has been kept at the correct temperature throughout transit.

Monitor Fridge/Freezer Temperatures

It’s a legal requirement for businesses to maintain fridge temperatures below 8 °C and freezers below -18 °C. However, for optimal freshness and safety, keep fridges between 3–5 °C. Fridge/freezer thermometers with alarms warn if temperatures rise, allowing quick corrective actions. WiFi loggers send alerts digitally, offering peace of mind even when no one is on site.

Chill Hot Food Quickly

Hot food should be cooled to below 8 °C within 90 minutes to prevent bacteria growth. Speed up cooling by using blast chillers or dividing food into smaller portions and placing them in shallow baths of cold water.

Avoid Overcrowding

Overloading fridges and freezers reduces airflow, causing uneven cooling. Use additional fridges and freezers to ensure all food is stored safely.

3. Undercooking Foods

Undercooked foods, especially meat, poultry, and fish, can expose consumers to dangerous foodborne illnesses like Salmonella and E. coli. Undercooking happens when:

• Cooking equipment isn’t performing correctly
• Thermometers aren’t used to check internal temperatures, or are used incorrectly
• Pre-cooked foods aren’t reheated to safe temperatures

Key actions to take to avoid undercooking foods:

Use a Reliable Food Thermometer

Always cook meat, poultry, fish, and reheated foods to their recommended internal temperatures using an accurate and reliable food probe. For example, poultry should reach 74 °C, burgers should reach 70 °C, and fish should reach 60 °C. 

Measure Temperatures Correctly

When measuring temperatures, check multiple spots in thicker cuts of meat, avoiding bone and gristle. Stir liquids before checking to ensure accurate readings throughout.

Calibrate Your Equipment

Regularly verify the accuracy of your thermometers and recalibrate them as needed. If they are inaccurate, make adjustments or send the device for professional recalibration.

Summary

Cross-contamination, improper storage, and undercooked foods are the top three food safety mistakes made in both professional kitchens and at home. Each can cause serious illness and, for businesses, result in costly repercussions and damage to brand reputation. By following the tips above, you’ll keep food safe, ensure compliance, and deliver better results that keep customers happy and returning.

View our food safety chart for all of the temperatures you need in one place.

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