The accuracy of any meter screening is of the essence. This factor is the most technological of the tests, and we give it the most weight when compiling comments to the best record. We test the foods sensor variance to that heat using a medical-grade thermostat as our baseline for accuracy.

Snow liquid testing

A pot, some ice cubes, and some waters are typically required to test the precision of a thermostat. To be able to reliably determine whether water is a liquid or a solid at 32F (0C ) is a result of the nature of water. You can lower the temperature of a large glass by adding water to a tall glass that has been chilled so that the ice doesn’t melt.

The medical-grade sensor and the flesh sensor we are testing are therefore stirred until the thermometer reads 32F. When that occurs, we keep track of the flesh probe’s temperature reading to see what, if any, variance it is.

Why don’t we temperature ourselves?

You may assume that using heating would be more logical. High temperature is more important, after all, since these are foods grilling probes. However, we can’t always control how much of the weather changes, such as level and force. Regardless of location, water’s melting point is always the same regardless of where you are. This makes accuracy reliable.