FAQ’s

The whole Blue Gizmo range consists of 3 product categories that form our measuring instruments range. The 3 categories are Infrared Thermometers, Probe Thermometers and Data loggers. Blue Gizmo instruments are focused on measuring temperature & humidity. Instruments from Blue Gizmo can be used in many industries such as food & beverage, HVAC, automotive, pharmaceuticals, electronic and laboratory testing.

Infrared thermometers, also known as non-contact or laser thermometers, are used to measure temperature without direct contact with the object being measured. They operate based on the principle that all objects emit infrared radiation, and the amount of radiation is directly proportional to the object’s temperature. Here are some reasons why infrared thermometers are commonly used:

1. Non-contact measurement: Infrared thermometers allow temperature measurement without physically touching the object or surface. This is particularly useful when dealing with hot, moving, or hard-to-reach objects.
2. Quick and convenient: Infrared thermometers provide rapid temperature readings, making them efficient for various applications. They can deliver results in seconds, making them suitable for high-speed processes or situations where time is a critical factor.
3. Safety: In situations where the measured object is hazardous, hot, or moving, using an infrared thermometer ensures safety for the operator by eliminating the need for direct contact.
4. Versatility: Infrared thermometers can be used to measure the temperature of a wide range of surfaces, including liquids, solids, and gases, making them versatile in various industries and applications.
5. Temperature range: Infrared thermometers can measure a broad temperature range, from very low (such as in cryogenics) to extremely high temperatures (found in industrial processes or furnaces).
6. Non-destructive testing: In some applications, where physical contact might alter the object’s temperature or composition, non-contact infrared thermometers allow for non-destructive testing.
7. Remote measurements: In situations where access to the object is restricted or dangerous, infrared thermometers allow measurements to be taken from a distance, ensuring the safety of the operator.
8. Preventing contamination: In environments such as food processing or medical settings, where contamination must be avoided, infrared thermometers provide a hygienic way to measure temperatures without direct contact.

Common uses for infrared thermometers include industrial processes, food safety, HVAC (heating, ventilation, and air conditioning) systems, automotive diagnostics, medical applications, and more. Their efficiency, speed, and safety features make them valuable tools in various fields.

Emissivity is a measure of how efficiently an object emits infrared radiation compared to a perfect emitter, known as a blackbody. It is expressed as a dimensionless value between 0 and 1, where 0 indicates perfect reflectivity (no emission), and 1 indicates perfect emissivity (complete emission).

In the context of infrared thermometers, emissivity is a crucial factor because these devices measure the infrared radiation emitted by an object to determine its temperature. Since different materials emit infrared radiation differently, considering emissivity is essential for accurate temperature readings.

When using an infrared thermometer, it’s essential to set the emissivity value on the device correctly based on the material being measured. Different materials have different emissivity values, and inaccurate emissivity settings can lead to erroneous temperature readings.

For example, materials like metals often have lower emissivity values than non-metallic surfaces. In such cases, the infrared thermometer needs to be calibrated with the appropriate emissivity value to compensate for the material’s emissivity characteristics.

Some infrared thermometers allow users to adjust the emissivity setting manually, while others have preset values for common materials. Understanding and correctly setting the emissivity is crucial for obtaining accurate temperature measurements with infrared thermometers, especially when dealing with diverse materials and surfaces.

Emissivity Settings: Infrared thermometers need to be calibrated with the correct emissivity setting for the material being measured. Ice and other highly reflective surfaces may have different emissivity values. Ensure that the infrared thermometer is set to the appropriate emissivity for ice, which is typically around 0.97.

Surface Conditions: The surface of the ice may not be uniform, and there could be variations in emissivity across the surface. Irregularities, such as frost or water droplets on the ice, can affect the accuracy of the readings.

Environmental Conditions: Infrared thermometers can be affected by the surrounding environment. Factors such as air temperature, humidity, or drafts can impact the accuracy of the readings. Make sure the environmental conditions are stable when taking measurements.

Distance and Spot Size: The distance between the infrared thermometer and the ice, as well as the size of the area being measured (spot size), can affect accuracy. Ensure that you are following the manufacturer’s guidelines for the optimal distance and spot size for accurate readings.

Calibration Issues: Like any measurement device, infrared thermometers can experience calibration drift over time. It’s a good practice to regularly check and, if necessary, recalibrate your thermometer according to the manufacturer’s instructions.

Quality of the Thermometer: The accuracy of infrared thermometers can vary based on their quality and calibration. Ensure that you are using a reliable and well-calibrated thermometer for accurate readings.

If you’re consistently experiencing inaccuracies, it’s recommended to refer to the user manual of your specific infrared thermometer for guidance on calibration and proper usage. If the issue persists, you may want to contact with us at sales@bluegizmo.com for further assistance or consider having the thermometer professionally calibrated.

Distance (D):

Definition: The distance parameter refers to the ideal separation between the infrared thermometer and the target surface being measured.

Impact on Measurement: The distance affects the size of the area from which the thermometer collects infrared radiation. The farther away the thermometer is, the larger the measurement area becomes. Conversely, moving the thermometer closer reduces the measured area.

Guidelines: Always follow the manufacturer’s guidelines for the recommended distance when taking temperature measurements. Deviating from the specified distance can lead to inaccurate readings.

Spot Size (S):

Definition: The spot size, also known as the measurement area or field of view, represents the diameter of the circular area on the target surface from which the infrared thermometer collects radiation.

Impact on Measurement: The spot size determines the size of the surface area contributing to the temperature reading. Smaller spot sizes are suitable for measuring small or precise targets, while larger spot sizes are appropriate for larger surfaces.

Guidelines: Manufacturers often specify the spot size at a certain distance. It is crucial to choose an infrared thermometer with a spot size appropriate for the size of the target being measured. Some thermometers allow users to adjust the spot size by changing the distance.

In summary, understanding and adhering to the recommended distance and spot size are essential for obtaining accurate temperature measurements with an infrared thermometer. Deviating from these parameters may result in readings that are not representative of the target’s actual temperature. Always refer to the user manual or guidelines provided by the manufacturer for specific instructions on the distance and spot size for your particular infrared thermometer model.

To check the temperature of food using an infrared thermometer, ensure the food’s surface is clean and dry. If the food is covered in oil, sauces, or other substances, it may affect the emissivity and the accuracy of the measurement. If your infrared thermometer allows manual adjustment of emissivity, set it to the appropriate value for the type of food you are measuring. Some thermometers have preset emissivity values for common food types. Then, power on the infrared thermometer and allow it to stabilize to the ambient temperature. Adjust and hold the at the specified distance from the food surface and point and shot at the center of the area you want to measure. Consider taking multiple measurements as different locations on the food’s surface consistency and accuracy.

Keep in mind that an infrared thermometer measures the surface temperature of the food. For accurate readings, ensure that the infrared thermometer is set to the correct emissivity, the food surface is representative of the overall temperature, and any surface contaminants are taken into account.

Cleaning an infrared thermometer is important to ensure accurate and hygienic temperature measurements. Here are general guidelines for cleaning an infrared thermometer:

Read the User Manual:

Always refer to the user manual provided by the manufacturer. It will contain specific instructions and recommendations for cleaning your particular infrared thermometer model.

Turn Off the Thermometer:

Ensure that the infrared thermometer is turned off before attempting to clean it. This is important for safety and to prevent any potential damage.

Use a Soft Cloth:

Wipe the thermometer gently with a soft, clean cloth. Microfiber or lens cleaning cloths are often suitable. Avoid using abrasive materials that could scratch the lens or housing.

Dampen the Cloth:

If necessary, dampen the cloth with a small amount of water or a mild cleaning solution. Make sure the cloth is not dripping wet. Avoid using harsh chemicals that could damage the thermometer.

Avoid Submerging the Thermometer:

Infrared thermometers are not typically designed to be submerged in water or other liquids. Avoid allowing moisture to enter the device, as it can cause malfunctions.

Clean the Lens Carefully:

If there are smudges or residues on the lens, use a gentle touch to clean it. You may use a lens cleaning solution that is suitable for delicate optical surfaces. Apply the solution to the cloth, not directly to the thermometer.

Clean the Probe or Sensor Area:

If your infrared thermometer has a probe or sensor area, be sure to clean it as well. Use a cotton swab or a cloth to clean around the sensor, taking care not to damage it.

Allow to Dry:

After cleaning, allow the thermometer to air dry completely before using it again. Ensure that there is no residual moisture, especially in areas where it could affect the accuracy of temperature measurements.

Check for Damage:

After cleaning, inspect the thermometer for any signs of damage. If you notice any issues, contact us at sales@bluegizmo.com for guidance on further steps or repairs.

Remember to follow the specific cleaning and maintenance instructions provided by the manufacturer in the user manual to ensure that you do not void any warranties or cause damage to the infrared thermometer.

A probe thermometer is a useful tool for measuring the internal temperature of food or other substances. Probe thermometer is designed to provide accurate readings of the internal temperature food and it is crucial when cooking meat or poultry as it ensures the food reaches a safe temperature to kill harmful bacteria and pathogens. This is to ensuring food safety.

Probe thermometers can be used for a variety of cooking methods, including roasting, grilling, baking, and sous vide. They are suitable for checking the doneness of various foods, such as meats, casseroles, and desserts.

While infrared thermometers are suitable for surface temperature measurements, probe thermometers excel at providing accurate readings of the internal temperature of food. Combining both types of thermometers can enhance your ability to monitor and control the cooking process effectively.

Insert the stem of a probe thermometer into the thickest part of the food, or in the center of the food if the food is even in thickness. If the food is liquid (e.g., soup or stew) stir it to make sure the heat has been evenly distributed before inserting the thermometer in order to get an accurate temperature reading. Wait for at least 15 seconds for the reading to steady and then record the reading.

Note: Do not let the probe touch the bottom or side of the food containers, because you would not get an accurate temperature of your food.

There are different types of probe thermometers available in the market. Some of the thermometer provide self-calibration function. Not all digital thermometers can be calibrated. Read the manufacturer’s instruction to find out if your digital thermometer can be calibrated.

ICE WATER POINT METHOD (Self-calibration)

Step 1: Fill a cup with crushed ice and add just enough water to barely float the ice.

Step 2: Place the stem of the thermometer in the ice and water mixture, make sure the stem does not touch the sides or the bottom of the cup. Wait until the reading is stable and steady (stop moving)

Step 3: Read the temperature. The temperature of ice water will always be 0°C (32°F) and this is the temperature that you use as a guide to calibrate your probe thermometer.

Turn off the thermometer before cleaning to avoid any potential accidents. Clean the probe with warm, soapy water using a soft cloth or sponge. Be gentle to avoid any damage to the probe. Ensure the water does not enter the probe thermometer’s electrical components. Avoid submerging the electronic parts in the water. Instead use a damp cloth or a cotton swab to clean these areas. Ensure that both the probe and the thermometer are thoroughly dried before reassembly or storage. Use a clean, dry cloth or allow the components to air-dry completely. Store the probe thermometer in a clean, dry place when not in use. Avoid subjecting it to extreme temperatures or humidity.

Always refer to the user manual provided by the manufacturer for specific cleaning and maintenance instructions, as different models may have unique considerations. Regular cleaning and proper maintenance will help ensure the accuracy, longevity, and food safety of your probe thermometer.

Calibration refers to measuring, with the instrument in question being calibrated or tested against a known source whereas certification is what is granted after calibration. It is a document which confirms the accuracy of the instrument by showing the results of the calibration exercise.

A calibration certificate is an official document to show that your thermometer has undergone a calibration test in an accredited laboratory. The test date, method and results are shown on the certificate. The calibration test compares your thermometer measurements with a traceable device or reference thermometer. This documentation proves the accuracy of your thermometer. If the results show that the thermometer is inaccurate, it will need recalibrating. You will receive fresh documentation to show this.

Calibration defines the accuracy and quality of measurements recorded using a piece of equipment. Over time there is a tendency for results and accuracy to ‘drift’ when using particular technologies or measuring particular parameters such as temperature and humidity. To be confident in the results being measured, there is an ongoing need to maintain the calibration of equipment throughout its lifetime for reliable, accurate and repeatable measurements.

The goal of calibration is to minimize any measurement uncertainty by ensuring the accuracy of test equipment. Calibration quantifies and controls errors or uncertainties within measurement processes to an acceptable level.

For most industries, the standard is to calibrate annually. Your HACCP plan will determine how and when your business should calibrate your thermometer.

Calibration certificate is not legally required by all the users. In food industry, within catering, or commercial kitchens, your HACCP plan will determine how and when your business should calibrate your thermometer. The implications of using a piece of equipment that has not been calibrated could be that a critical food temperature is incorrectly measured; this could result in a food safety issue. A calibration certificate is the only legal document that proves your equipment is accurate.

In manufacturing process application, any equipment used should be calibrated at multiple points across its working range to ensure reliable information to critical alarms and systems.

Yes, Blue Gizmo do provide calibration services in our ISO/IEC 17025 accredited laboratory upon request. Separate fees for calibration services will be charged. Calibration services would have to be stated explicitly when placing your orders. In most cases, the cost of calibration will usually be more expensive than replacing the instrument itself.

No, Blue Gizmo does not provide calibration certification, although our products are factory calibrated during production like most instrument manufacturers. A calibration certificate would signify additional calibration test to be carried out, which also means a separate calibration charge would be involved.

Not all models of Blue Gizmo thermometers can be re-calibrated, such as model BG 32 and BG 42, which have fixed emissivity. The reason for the fixed setting on more common models is to prevent unnecessary adjustments to the emissive value and settings, which will affect the accuracy of the thermometers.

All Blue Gizmo products are warranted against all manufacturing defects for 12 months from the date of purchase. 

The warranty covers defects against defects in either components or workmanship. It does not cover issues caused by damage due to shipment, handling, storage, accident, impact, abuse or misuse. For products under warranty, we also offer a 1-to-1 replacement or repair depending on the issues encountered.

Most Blue Gizmo instruments carry a year (12 months) warranty against defects in either components or workmanship. During this period, products that prove to be defective will, at the discretion of Blue Gizmo, be either repaired or replaced, without charge. This warranty does not apply to probes, where a six-month period is offered. The six-month period may also apply to a probe where it is an integral part of an instrument.

The product warranty does not cover damage caused by fair wear and tear, abnormal storage conditions, incorrect use, accidental misuse, abuse, neglect, misapplication or modification. No warranty of fitness for a particular purpose is offered and the user assumes the entire risk of using the product. Any liability by Blue Gizmo is limited only to the replacement of defective materials or workmanship. In line with our policy of continuous development, we reserve the right to amend our product specifications without prior notice.

This warranty is valid only if the product is purchased from Blue Gizmo directly or from an authorized reseller. If you purchase a Blue Gizmo product from an unauthorized reseller, you will not receive warranty or technical support.

You may contact from an authorized reseller that you purchased from. You may also contact directly with us by email to sales@bluegizmo.com. 

We provide training on how to use our measuring equipment that include troubleshooting issues for your services. For products under warranty, we also offer a 1-to-1 replacement or repair depending on the issues encountered. Our knowledgeable team is available to provide guidance, answer your questions, and help you resolve any difficulties you may have with your thermometer.

We understand the importance of maintaining and repairing your thermometers. Depending on the model, we offer a range of spare parts for our thermometers, including probes, sensors, cables, and connectors.

In such cases, your infrared sensor or aperture could be damaged by operating temperatures exceeding the limit, or the sensors could be damaged by sudden trauma or shock. This is usually caused by mishandling of equipment. Always read the user manual before operating any equipment.

The first step is to make sure that your batteries are in working condition and the main switch on the thermometer set to “ON” (e.g. model BG 42 has a main switch located on the battery compartment). All our products are initially checked during production and undergo a second check in our Quality Control department before reaching you. If you have attempted a battery check and failed, please contact us about your situation via e-mail and we will attend to you as soon as possible.

Yes. We understand that different industries and applications may have specific temperature measurement needs. We welcome custom inquiries and are equipped to design and develop specialized thermometers based on your requirements. Our team of experts will work closely with you to deliver tailored temperature measurement solutions that meet your unique needs.

Yes, we provide competitive pricing for bulk or wholesale orders. If you have a large order quantity or have specific pricing requirements, please get in touch with our sales team. We will be happy to assist you with pricing details and provide you with a customized quote based on your order volume. If you have any further questions or need additional information, please don’t hesitate to contact us. Our dedicated team is here to assist you and provide the best possible support.