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- Save more with our unbeatable prices and exclusive deals.
- Rely on experts for fast, friendly support; experts in front of house, back of house and everything in between.
Carlisle THDGBL San Jamar Escali Gourmet Thermometer Digital 4-3/4" Stainless Steel Step Down Probe
| Manufacturer | CFS Brands |
|---|---|
| Model Number | THDGBL |
| Manufacturer Part # | THDGBL |
| Maximum Temperature | 320 - 440°F (160 - 227°C) |
| Minimum Temperature | -49°F (-45°C) |
| Display | Digital Type |
| Stem Length | 2 - 4" |
| Weight | 0.17 lbs |
| UPC | 759376209042 |
| NSF | Yes |
About this item
Product Details
Product Details
The Carlisle THDGBL San Jamar Escali Gourmet Thermometer Digital 4-3/4" Stainless Steel Step Down Probe is a precision tool designed for culinary professionals and cooking enthusiasts who require accurate temperature measurements. This digital thermometer features a 4-3/4" stainless steel step down probe, ensuring precise and reliable readings. The smooth grip handle enhances ease of use, making it comfortable to hold during extended periods of cooking. It boasts a broad temperature range from -49°F to 392°F (-45°C to 200°C), accommodating various cooking requirements, from delicate pastries to robust meats. The stainless steel sheath and pocket clip provide convenient storage and portability, ideal for chefs on the move. The thermometer also includes target cooking temperatures, assisting users in achieving perfect doneness consistently. Its blue finish adds a stylish touch to any kitchen environment. This thermometer is NSF certified, highlighting its adherence to strict public health and safety standards. Its combination of durability, accuracy, and practicality makes the Carlisle THDGBL an essential tool in commercial kitchens, catering services, and home kitchens alike, catering to diverse market segments that prioritize precision in food preparation.
Certifications
NSF Listed
The item meets the standards imposed by NSF International. These standards relate to health, public safety and the environment.
