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commercial dishwasher operators have long struggled to validate that the surface of their plates reach a temperature high enough to be effectively sanitized the FDA requires that plate surfaces reach at least 160 degrees Fahrenheit to affect sanitation it further stipulates that the target temperature must be measured and recorded using an irreversible registering temperature measuring device unlike current methods that don't measure the temperature of water at the surface of the plate the dish temp physically simulates a plate surface while it rides in the rack with the rest of the plates accurate to better than plus or minus 1 degree Fahrenheit and with a full 0.1 degree resolution the dish temp is waterproof to IPC 6 and features a rugged body capable of withstanding a harsh environment of a commercial dishwasher again and again and again why pay for thermal labels every time you need to record your dishwasher temps only to have them fall off or give false negatives when you can kno

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