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Stainless Steel Silicone Handle Meat NTC Thermistor Probe High Temperature Sensor For Microwave Oven
Product Details:
| Place of Origin: | Dongguan, China |
| Brand Name: | Tian Rui |
| Certification: | ROHS |
| Model Number: | CWFB1503HD3 |
Payment & Shipping Terms:
| Minimum Order Quantity: | 1000PCS |
|---|---|
| Price: | Negotiable |
| Packaging Details: | 1000PCS/Bag |
| Delivery Time: | 5-7 Days |
| Payment Terms: | D/P, T/T,Paypal, Western Union |
| Supply Ability: | 1000000PCS/Month |
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Detail Information |
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| Product Name: | Over Silicon High Temperatre NTC Sensor | R100: | 3.3KΩ ± 2.5% |
|---|---|---|---|
| B0/100: | 3970 K ± 2% | Casing: | Spaghetti Sleeving |
| Terminals: | Brass Tin Plated | Probe Head: | Φ3.6 |
| Housing Material: | SUS304 Stainless Steel | Handles: | Silica Gel Set |
| Lead Wire: | UL#22 S Ilicone Shielded Wire | Plug: | Silica Gel Set 6.35mm |
| High Light: | Silicone Handle NTC Thermistor,Stainless Steel Housing NTC Thermistor,Microwave Oven NTC Thermistor Temperature Sensor |
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Product Description
Stainless Steel Silicone Handle Meat NTC Thermistor Probe High Temperature Sensor For Microwave Oven
Description of Microwave Oven Meat NTC Temperatre Sensor
A meat thermometer is a unit which will measure core temperature of meats while cooking.
It will have a metal probe with a sharp point which is pushed into the meat. It should be
connected by a flexible heat-resistant silicone cable to oven control board & display.
Some brand models have programmed for auto cooking with the meat probe.
Dimension of Stainless Steel Microwave Oven Meat NTC Temperatre Sensor
| NO | COMPONENT | MATERIAL AND SPECIFICATIONS | Q'TY |
| 2-1. | ELEMENT |
B0/100 = 3970 K ± 2% R100 = 3.3KΩ ± 2.5% |
1 |
| 2-2. | Casing | spaghetti sleeving | 2 |
| 2-3. | Terminals | Brass Tin Plated | 2 |
| 2-4. | Casing | spaghetti sleeving | 2 |
| 2-5. | Housing | Φ3.6 SUS304 Stainless steel | 1 |
| 2-6. | Handles | Silica gel set | 1 |
| 2-7. | Lead wire | UL#22 Silicone shielded wire | 1 |
| 2-8. | Plug | Silica gel set 6.35mm | 1 |
| NO | Item | Sign | Test Conditions | Min. | Normal value | Max. | Unit |
| 4-1. | Resistance at 100℃ | R100 |
Ta=100±0.10℃ PT≦0.1mw |
3.218 | 3.300 | 3.383 | kΩ |
| 4-2. | B Value | B0/100 | |
3890.6 | 3970 | 4049.4 | k |
| 4-3. | Dissipation factor | σ | Ta=25℃ (in air) | Approx 5.0 | mW/℃ | ||
| 4-4. | Time constant | τ |
25℃→100℃ T1=25+(100-25)*63.2%=72.4℃ (Under water) |
Approx 12.0 | sec | ||
| 4-5. | Insulation resistance | / | 500VDC 5Sec | ≥100 | MΩ | ||
| 4-6. | Max. Rated power | / | 25℃ | 95 | mW | ||
| 4-7. | Hi-Pot Test | / | 1200V AC 1Sec | Max.1.0 | mA | ||
| 4-8. | Operating temp.range | / | / | -30 ～ +250 | ℃ | ||
Material Characteristics of Stainless Steel High Temperature NTC Sensor
1.Stainless steel 304
Material description: stainless steel 304 (T304) is easy to extend, durable and beautiful in appearance. The important thing is that it is safe to use with food.
Composition: T304 contains at least 10% chromium, 8% nickel, 0.8% more carbon and more than 50% iron. The exact ratio of these and other trace elements depends on the specific use planned for the final product.
Anti-rust: An important feature of T304 that makes it suitable for food is corrosion resistance. Chromium binds oxygen to the surface and protects the iron component from oxidation (rust).
Lasting: T304 is used in brewing and milk production, but it is rapidly adopted throughout the food processing industry. If properly maintained, T304 products can have a longer service life.
2. Food grade silicone cable and handle
Heat resistance and cold resistance: It is essential for food and beverage applications. Food grade silicon can maintain its properties under extreme heat and cold conditions. Unlike other materials, it will not melt or become brittle, which means more reliable equipment and more durable products-this is an important advantage of kitchenware.
FDA compliance: The use of food-grade silicone rubber is a way to comply with the FDA kitchenware regulations (FDA regulations 177.2600), covering "reusable rubber products", such as baking molds, food trays, etc.
The Usage of High Temperature NTC Sensor
Use: Insert the probe into the meat before starting to cook and continue cooking until the desired internal temperature is reached. Alternatively, the meat can be cooked for a period of time and removed from the oven, and the temperature can be checked before eating. The probe should be located in the thick part of the meat, but not in contact with the bones. The bones will conduct heat and overestimate the temperature of the meat.
temperature:
Beef, lamb, veal (rare 125°F, medium 145°F, fully cooked 160°F)
Succulent fish (rare 125°F, medium 140°F, cooked 150°F)
Pork, sausages (baked at 150-160°F)
Contact Details:
Andy Wu
Email: andy@tianrui-fuse.com.cn
MP/Whatsapp: +86 13532772961
Wechat: HFeng0805
Skype: andywutechrich
QQ: 969828363