Thermapen Deal; Others from ThermoWorks

FryBoy

New member
Got this e-mail today. Thermapen is expensive but nice if you can afford it. The other gadgets are supposed to work quite well, too.

[FONT=&quot]Home of the NEW
Splash-Proof
Super-Fast Thermapen [/FONT]

[FONT=&quot]ThermoWorks
Original Thermapen Close-out
[/FONT][FONT=&quot]Ocotber 2009[/FONT]​
tollfreenumber_norm.gif


[FONT=&quot]Thermapen—Last Chance on the "Original Super-Fast"[/FONT]


·List price was $89
·Now $74 until they're gone!
·LIMITED SUPPLY!
·Color choice limited to stock on hand
·Top-rated by Cook's Illustrated

Last Chance!​

[FONT=&quot]
Save now on the Original Super-Fast Thermapen during our Closeout Sale. Only a few left. Some colors are nearly gone! [/FONT]
[FONT=&quot]The Thermapen has been the top-rated thermometer at Cook's Illustrated for over 12 years. The Original Super-Fast reads in three to four seconds. Hundreds of thousands are in use by commercial kitchens, top chefs and "foodies" worldwide. This is your chance to get a spare, buy gifts or try your first Thermapen at a great price. Buy now so you can choose your favorite color.[/FONT]
[FONT=&quot]Colors almost gone: Yellow, Brown, Green[/FONT]



[FONT=&quot]New Splash-Proof Super-Fast Thermapen[/FONT]


·New design—now splash-proof
·Still super-fast, 3 seconds!
·Battery life now 1,500 hours [FONT=&quot]
(was 100 hours)[/FONT]

·Custom Settings: 1° or 1.0° resolution, °C and °F, and disable the auto-off
·More accurate: now ±0.7°F
·Still 9 color choices

[FONT=&quot]
There are simply too many features to list! For only $7 more than the original, you get so much more thermometer. [/FONT]
[FONT=&quot]It’s just as fast, is more accurate (±0.7°F), has longer lasting batteries, survives a splash, shows an extra digit of resolution if needed, can be changed to read °C, and can be set to remain on until switched off. [/FONT]
[FONT=&quot]Want more? It has an anti-bacterial additive called Biomaster molded into the plastic. We’ve eliminated food traps around the display. It is still available in 9 cool colors. It uses a new, more robust switching mechanism, and the calibration can be trimmed electronically if needed. [/FONT]
[FONT=&quot]Order one today. We have lots in stock. Check out our volume purchase specials on our website.[/FONT]


[FONT=&quot]The Original Oven Cooking Thermometer/Timer [/FONT]


·Top-rated by Cook's Illustrated
·Perfect for roasts and BBQing meats
·Adjustable alarm setting from [FONT=&quot]
32 to 392°F[/FONT]

·Timer & thermometer
·Thin gauge probe cable can be [FONT=&quot]
closed in oven[/FONT]

·Very easy to set and use
·Affordable replacement probes


[FONT=&quot]
This one is also a Cook’s Illustrated favorite. Simply insert the probe into a roast or favorite grill meat, run the cable out of the oven and plug into the base unit, set the timer for your target temperature, and wait for the audible alarm to tell you it’s done. [/FONT]
[FONT=&quot]It’s that easy. Anyone can cook a perfect roast every time. Also doubles as a countdown timer. A great gift idea![/FONT]
[FONT=&quot]Other New Products: [/FONT]


[FONT=&quot]IR-Mini
Infrared Thermometer
[/FONT]
[FONT=&quot]Measures surface temperature instantly—point and shoot.[/FONT]​
[FONT=&quot]Chef’s Burn Spray
[/FONT]
[FONT=&quot]Fast-acting. All natural. Reduces scarring. Works in seconds.
Approx. 80 applications.[/FONT]​
[FONT=&quot]RT106 Extra Big & Loud Waterproof Timer
[/FONT]
[FONT=&quot]Large display. Four volume settings. Magnetic rear mounts.[/FONT]​
[FONT=&quot]Fast Flex-Tip Oral
Digital Thermometer[/FONT]

[FONT=&quot]Fast 10-second readings.
Waterproof for safe cleaning.[/FONT]​

[FONT=&quot]© 2009 ThermoWorks, Inc. 165 N. 1330 W., #A1, Orem, UT 84057
[/FONT]​
 
Weird. I saw this on the Thermoworks site just yesterday. I might spring for the new splash proof model although I think they're the same internally. Does the original model as well as the splash proof have the calibration adjustment screws under the label?
 
Found the answer:


Differences in the new Splash-Proof Thermapen:

The design definition for the new Splash-Proof Thermapen included the most frequently suggested improvements from customers and publications like Cook's Illustrated. Following is a list of these improvements:

1. The new Thermapen is splash-proof. Molded-in seals will resist moisture from wet hands and messy commercial kitchen use. Although not intended for complete immersion, the new Thermapen should survive a temporary dunk. The rotating probe hub has a better seal. When new, it will seem a little stiff but this is part of the improved water resistance in the rotating parts.

2. Speed! We've actually improved the speed by at least one second.

3. Accuracy. Although there were almost no complaints about the Thermapen accuracy, we've improved it to a published spec of ±0.7°F. The units will actually be much better than this when shipped. The factory calibration is all electronic and there are no moving screws so calibration drift is absolutely minimal. The Thermapen should stay accurate for a very long time.

4. The battery compartment cover is better secured. It is also retained by a rubber tether to prevent it falling off and
becoming lost. The compartment is sealed against moisture.

5. Fewer food traps in the design. The LCD window is molded-in, flush to the front, thus eliminating an edge to catch food particles and grime. The probe now folds into an open-sided slot in the rubber seal. This can be more easily cleaned than the previous retention clip.

6. Most people seemed to hold the previous Thermapen by the end at the right side of the unit. On the new model, the display has been moved to the left so it is more easily seen if grasped with the thumb on the front side. The digits are also larger making it easier to read the Thermapen, even by a small group during demonstrations. This will make it even better for video demonstrations of food temperatures.

7. Resolution has improved to read to one tenth degree (0.1°F or 0.1°C).

8. The leading zero on the previous unit's display has been eliminated in the new design.

9. Battery life is 15 times longer. At 1500 hours, battery changes should be rare. The Thermapen now uses two of the commonly found CR2032 coin cells.

10. Many users, including commercial users, liked the simplicity of the Thermapen operation. There were no buttons or switches to learn or to accidentally misuse. To add the ability to customize or "personalize" the new Thermapen to a user's preferences, we've provided micro-switches in the battery compartment. Although easy to access, they cannot be accidentally changed. The simple instructions make it possible for the Thermapen to be set-up the way the user prefers while still keeping daily operation extremely simple. To use the Thermapen, all you need to do is open or close the probe to read temperature.

11. Cook's Illustrated did not like the "auto-off" feature in the previous model. If a user set the thermometer down, without closing the probe, it would shut off after about 8 minutes (sometimes just as they picked the thermometer up to use it again.) The new model includes the ability to disable the auto-off using the personalization setting found in the battery compartment. Those that like the auto-off can keep it. Those that don't can disable it.

12. The user can now choose to display in Fahrenheit or Celsius using the personalization switch in the battery compartment.

13. Although the new Thermapen can read to 0.1 degree resolution, some users will prefer to not show the more rapidly changing tenths. They can set the unit to eliminate the tenth, showing a resolution of 1 degree, using the personalization switches.

14. Simpler recalibration. The retired model featured two calibration screws under the back label so a user could adjust the Thermapen. The new model features a simple push-button trim-adjust mode that allows the user to set the calibration as much as two degrees up or down at a single temperature like an ice bath. Although most users should never need this feature, it will allow a finicky user to fine-tune the thermometer. The adjustments are easily accessed in the battery compartment alongside the other personalization settings.

15. New plastic. A more rugged polycarbonate is used. It will withstand higher temperatures. The plastic in the probe hub has an even higher temperature range and resistance to cracking. An anti-bacterial agent (Biomaster) is added to the plastic mix during molding. This will reduce bacterial growth on the surface of the Thermapen.
 
The 4th one up is in the shape of and looks like a diabetes testing meter.
 
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Decided not to get the new one as I won't be taking it into the swimming pool. I need one for Florida anyway so thought I'd have it delivered before I leave the north country. The total price including shipping is $81.61. Calibration for 212 and 32F is easy and the very short response time is important to me.
 
After reading what you posted on the new one, Buzz, I decided not to get one at all. They make the new one sound so much nicer, plus it is faster than the older model. And to tell the truth, my $14 Taylor digital, which was a gift from my mother, seems plenty fast enough for me anyway. They sold me right out of getting the $74 one.
 
I have almost all Taylor and have always found they to be excellent for a lot less money too.
 
Decided not to get the new one as I won't be taking it into the swimming pool. I need one for Florida anyway so thought I'd have it delivered before I leave the north country. The total price including shipping is $81.61. Calibration for 212 and 32F is easy and the very short response time is important to me.
Remember when calibrating your thermometer that water boils at 212 degrees Fahrenheit (100 degrees Celsius) ONLY AT SEA LEVEL and at a nominal barometric pressure of about 29.92. In Denver, for example, it's closer to 202 degrees.

Here's a link to a calculator to determine the boiling point of water at any given altitude and barometric pressure:

http://www.csgnetwork.com/h2oboilcalc.html
 
Here is a calculator gives a good idea too.

Boiling Points of water a different Altitudes
Altitude (feet) Boiling Point (F/C)
Sea Level 212.0 / 100.0
500 211.1 / 99.50
1000 210.2 / 99.01
1500 209.3 / 98.52
2000 208.5 / 98.03
2500 207.6 / 97.54
3000 206.7 / 97.05
3500 205.8 / 96.57
4000 204.9 / 96.08
4500 204.1 / 95.60
5000 203.2 / 95.12
5500 202.4 / 94.64
6000 201.5 / 94.16
6500 200.6 / 93.69
7000 199.8 / 93.21
7500 198.9 / 92.74
8000 198.1 / 92.26
8500 197.2 / 91.79
9000 196.4 / 91.32
9500 195.5 / 90.86
10000 194.7 / 90.39

Source: Boiling Point of Water vs. Altitude, K. Loomis, New Mexico State University Apache Point Observatory
 
Remember when calibrating your thermometer that water boils at 212 degrees Fahrenheit (100 degrees Celsius) ONLY AT SEA LEVEL and at a nominal barometric pressure of about 29.92. In Denver, for example, it's closer to 202 degrees.

Here's a link to a calculator to determine the boiling point of water at any given altitude and barometric pressure:

http://www.csgnetwork.com/h2oboilcalc.html

Thanks, Doug. I'll be sure and go by those parameters. My place in Naples is 9' above sea level. Let me get out the calculator........ :yum:
 
Thanks, Doug. I'll be sure and go by those parameters. My place in Naples is 9' above sea level. Let me get out the calculator........ :yum:

As a Floridian if it is 9' above sea level then you are standing on a land fill. A squirrel pissing on a flat rock will flood the whole state south of Orlando. :lol:
 
As a Floridian if it is 9' above sea level then you are standing on a land fill. A squirrel pissing on a flat rock will flood the whole state south of Orlando. :lol:

Ho ho haaaaaaaaaa. I'm in about the third tier of hurricane flood danger. BTW, is that squirrel part of Disney World? LOL
 
Received mine a couple days ago. The calibration is right on the money and I love the readout speed.

Where have I been? :yum:
 
Stupid question but....are candy thermometers and cooking thermometers the same? Can they be used to measure the temp of oil, water and wax? (I'm making candles, lol) I've never used a thermometer for cooking before...
 
As far as I know, you'd need a candy thermometer to measure the temp of hot oil or fat for deep frying, and a regular one for checking the temp of meat, but I could be wrong though.
 
a thermometer is an instrument to measure temperature.

the range (low to hi temp) is the difference in the various "labels"

candy / sugar recipes can get quite hot - you need one that'll do 500'F minimum.

deep frying can get to 450-475'F

no call for a 500'F measurement when roasting chicken . . . .
 
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