Probe thermometer to be named because of have longer probe, the main reason of this design is can be measured object keep a certain distance, and the tail needle is also convenient to insert food temperature measuring center, this kind of thermometer are normally used for this kind of food for health and safety requirements of high temperature object, then how to measure the temperature calibration? Professional manufacturers generally use second-class standard mercury glass rod, appliance, but do not have this condition in the family, we can through the following two kinds of methods for calibration, the following brief introduction for you. Firstly, ice method in a container filled with crushed ice. Add cold water, and should not over crushed ice. Insert the probe thermometer probe part of the center of the ice water. For at least 15 seconds, after waiting for digital display value stable read value, is the temperature calibration; Analysis of the calibration error of the thermometer, if in 0 ℃ or error can be within the scope; If deviation exceeds error range, according to the instructions for calibration operation, the process should be completely submerged in water mixture. Second, boiling water method under normal atmospheric pressure, using the method of boiling water temperature calibration probe timing, can stir the thermometer probe into boiling water for at least 15 seconds, if after the numerical stability can be within the range 100 ℃ or error; If the deviation range of error, according to calibration instructions for operation, the process should be completely submerged in the boiling water. It is important to note that the special care when using the boiling water method steam or hot flame himself, at high altitudes cannot reach 100 ℃ after water boiling, boiling water law must be under normal atmospheric pressure area can use the method of calibration. Ice, of course, method and boiling method has certain error, only supplies the reference.