Cook'd Right Sensors

Description

•The Cook'd Right Sensor is the fastest, easiest way to tell when meats or poultry have reached their optimum level of doneness. Using patented thermochromic technology, Cook'd Right Sensors produce a vivid color change that indicates the precise internal temperature of the product.

Features

•Easy to Use
Just insert the probe into the thickest part of the meat and wait five to ten seconds. A color change in the tip means the product is done. The Cook'd Right Sensors are designed for use in any type of meat or poultry.

•Economical
The Cook'd Right Sensor reduces waste. No more customer returns because of overcooked or undercooked meat. The disposable probes can be used by even the most inexperienced cooks.

Applications

Use the Cook'd Right Sensor for baked, broiled, fried, grilled or rotisseried products. The Cook'd Right Sensor eliminates the guesswork of "is it done?" and gives you the confidence that your product is cooked to perfection and to food safety standards.

Cook'd Right Sensor Specifications
Product	Activation Temperature*	Application/Level of doneness
145 single point	145°F/63°C	Fish, Beef
160 single point	160°F/71°C	Ground Beef, Pork, Poultry
165 single point	165°F/74°C	Ground Beef, Pork, Poultry
170 single point	170°F/77°C	Ground Beef, Pork, Poultry
Two point	Standard Poultry Sensor	Whole Chicken and Turkey, Poultry Parts
Three point	Standard Beef Sensor	Beef-Rare, Med. Rare, Well

 

 

 

 

*Additional temperatures available upon request

Contact Us

•Please contact Burt Hewitt or Ken Bragg at 770-663-5400 for more information about this product or to place an order. Or fill out our Request for Information and Samples questionnaire and a salesperson will contact you.