Digital thermometers, probes, infrared meters, calibrators and thermal imagers.
Temperature instruments for food safety, HVAC and process work, checked across their range so your readings stand up to audits.
All calibration is traceable to national standards and carried out under our ISO 9001 quality management system.
Don't see your instrument? Ask us. We calibrate many more makes and models than we can list here.
Temperature readings often sit at the heart of compliance. Food businesses use probe thermometers to check cooking, cooling and holding temperatures at critical control points in their HACCP plans. Water hygiene contractors rely on accurate thermometers when checking hot and cold outlets as part of Legionella control. HVAC and process engineers use them to commission and fault-find systems.
A thermometer that reads two or three degrees out can mean food that should be rejected passes its check, or a water system that looks safe when it isn't.
Annual calibration is the usual standard for digital thermometers, infrared thermometers and thermal imagers. Many food businesses also carry out simple in-house checks, for example in iced water, on a daily or weekly basis. If an instrument fails one of those checks, or has been dropped, send it for calibration straight away.
Calibration is carried out under our ISO 9001 quality management system. UKAS-accredited calibration is available on request through our UKAS-accredited partner laboratory.
Yes. We can calibrate a meter together with its probe, and we also calibrate separate K-type probes.
Yes, both. Tell us the make and model when you book and we'll confirm.
At any Calibration Point partner branch. Find a partner branch and we'll collect it from there, usually returning it within 3 to 5 working days.
