The burger probe is designed for the busy fast food kitchen. A fine gauge needle tip reads meat temperatures very quickly and without a "heatsink" effect that would reduce the true temperature. A stainless steel disc is affixed to the probe which acts as a built-in depth gauge to ensure the correct insertion depth (1/4") each and every time.
Sensor Range: -58 to 482°F (-50 to 250°C)
Handle (ABS blend): Max temp 221°F (105°C)
Cable: 14 to 221°F (-10 to 105°C)
Time Constant: Less than 0.6 seconds typical in liquid. Less than 3 seconds full reading.
Accuracy: ±0.9°F (±0.5°C) from 32 to 212°F (0 to 100°C)