Infrared thermometers are essential tools in Australian commercial kitchens, offering fast, non-contact temperature readings. But how do they actually work, and are they compliant with Australian food safety standards?
Understanding the technology and proper application of infrared thermometers helps you maintain food safety while improving kitchen efficiency.
How Infrared Thermometers Work
Infrared (IR) thermometers measure surface temperature by detecting infrared radiation emitted by an object. Every object with a temperature above absolute zero emits infrared energy, which the thermometer's sensor collects and converts into an instant temperature reading—all without physical contact.
The laser pointer you see on many models isn't actually measuring temperature. It simply helps you aim at the specific spot you want to measure, ensuring more accurate readings.
Key Features of Infrared Thermometers
- Non-contact operation: Ideal for scanning hot surfaces, moving items, or hard-to-reach areas without contamination risk
- Fast readings: Delivers temperature data in 1–2 seconds
- Laser targeting: Helps you aim at specific spots for more precise measurements
- Emissivity setting: Advanced models allow adjustment based on surface type (shiny metal vs. matte food surfaces)
- Distance-to-spot ratio: Determines measurement area size based on distance from the target
Can You Use Infrared Thermometers in Australian Food Service?
Yes—but with critical limitations that every commercial kitchen operator must understand.
Infrared thermometers can be used in food service in Australia, but only for measuring surface temperatures, not internal (core) temperatures. This distinction is essential for meeting food safety standards set by Food Standards Australia New Zealand (FSANZ) and local council regulations.
Key Takeaways
- Infrared thermometers measure surface temperature only, not internal food temperature
- They're perfect for quick checks during deliveries, hot holding, and equipment monitoring
- Australian food safety compliance requires probe thermometers for internal temperature verification
- Combining both thermometer types creates a comprehensive temperature monitoring system
Appropriate Uses in Commercial Kitchens
Infrared thermometers excel in several applications where surface temperature monitoring is sufficient:
Receiving deliveries: Quickly check the surface temperature of refrigerated goods such as cartons of milk, cheese blocks, or frozen meats. This provides a rapid indication of whether products have been transported at safe temperatures.
Hot holding stations: Ensure surfaces of bain-maries, hot food trays, or buffet items maintain temperatures above 60°C. Perfect for monitoring food warmers throughout service.
Cooking surface monitoring: Test the temperature of griddles, flat-tops, or char grills without physical contact, helping maintain consistent cooking temperatures.
Refrigeration equipment: Monitor the surface temperature of items inside commercial fridges and freezers during routine checks.
When Infrared Thermometers Are NOT Suitable
You cannot use infrared thermometers to measure the internal temperature of cooked or reheated food. Australian food safety regulations require accurate internal temperature verification, which only a calibrated probe thermometer can provide.
Examples where probe thermometers are mandatory:
- Checking if chicken, beef, or pork has reached safe internal cooking temperatures
- Verifying reheated foods have reached 75°C internally
- Confirming core temperature of large cuts of meat
- Testing internal temperature of baked goods or casseroles
Australian Food Safety Temperature Requirements
According to the Food Standards Code (Standard 3.2.2), potentially hazardous foods must be maintained within specific temperature ranges:
| Food Category | Required Temperature | Thermometer Type |
|---|---|---|
| Cold storage | 5°C or below | Probe for internal verification |
| Hot holding | 60°C or above | IR for surface, probe for internal |
| Reheating | 75°C (internal) | Probe thermometer required |
| Cooking poultry/mince | 75°C (internal) | Probe thermometer required |
Only a digital probe thermometer accurate to ±1°C can verify internal food temperatures for compliance with Australian food safety regulations. This is non-negotiable for council inspections and HACCP documentation.
Infrared vs. Probe Thermometers: Choosing the Right Tool
Professional commercial kitchens should maintain both types of thermometers as part of their food safety equipment:
| Feature | Infrared Thermometer | Probe Thermometer |
|---|---|---|
| Measurement type | Surface only | Internal/core temperature |
| Contact required | No | Yes |
| Speed | 1–2 seconds | 5–10 seconds |
| Compliance for internal temps | Not compliant | Required by law |
| Cross-contamination risk | None | Must sanitise between uses |
Best Practices for Using Infrared Thermometers
To get accurate readings and maintain food safety compliance:
Understand the distance-to-spot ratio: Most infrared thermometers have a ratio between 8:1 and 12:1. This means at 30cm distance, you're measuring a circle roughly 2.5–4cm wide, not just the laser dot.
Account for emissivity: Shiny or reflective surfaces (like stainless steel) can give inaccurate readings. For best results, measure matte or darker surfaces, or use a thermometer with adjustable emissivity settings.
Avoid steam and condensation: Water vapour between the thermometer and target surface can interfere with readings. Wipe away moisture or wait for steam to clear.
Calibrate regularly: Check your infrared thermometer against a known temperature source (ice water or boiling water) to ensure ongoing accuracy.
Equip Your Kitchen with the Right Temperature Tools
Infrared thermometers are valuable additions to any commercial kitchen, offering fast, hygienic surface temperature checks that support efficient operations. However, they must be paired with calibrated probe thermometers to meet Australian food safety compliance requirements.
Browse our complete range of thermometers and timers to find the right temperature monitoring tools for your kitchen. Whether you're setting up a new venue or upgrading your existing equipment, we stock everything Australian hospitality professionals need to maintain food safety standards.
Need help choosing the right temperature monitoring equipment for your commercial kitchen? Contact our team for expert advice tailored to Australian food service requirements.
