Cooper Atkins 50426-K 4 Inch Thermocouple Reduced Tip Insertion Probe

The Cooper Atkins 50426-K Reduced Tip Insertion Probe is a precision thermocouple instrument designed for accurate temperature measurement in various food industry applications. This Type K thermocouple probe features a 4" (102mm) shaft length and a 1/8" (3mm) diameter shaft, optimized for insertion into food products and processes. Its 0.062" (2mm) tip diameter ensures rapid temperature sensing, with a temperature range from 32°F to 932°F (0°C to 500°C). Engineered for durability, the probe responds within 1 second in liquids, making it ideal for high-precision monitoring in commercial kitchens, food processing, and temperature-critical environments. The extended 48" (1.2m) cable facilitates flexible workflow integration, while its robust construction supports frequent use in demanding foodservice settings.

Top Cooper-Atkins 50426-K Features

The Cooper Atkins 50426-K probe offers fast, reliable temperature data with a durable stainless steel puncture design, facilitating seamless insertion in food products. Its 4-inch shaft ensures versatile reach in various applications, while the 1/8-inch diameter maximizes contact accuracy. Easy to maintain and calibrate, it supports high-turnover environments such as commercial kitchens and food manufacturing. The extended cable improves workflow flexibility, making it suitable for portable or bench-mounted setups.

• Fast thermal response: 1 second response time in liquids enhances efficiency
• Durable stainless steel construction: withstands repeated insertions in tough environments
• Compact, ergonomic design: easy handling and maintenance for staff
• Extended 48" cable: adaptable for diverse workflow and measurement points
• High temperature range: operation from 32°F to 932°F supports diverse food processes

Optimized for high-precision temperature monitoring in commercial foodservice operations requiring rapid response and durability.

Cooper-Atkins 50426-K Technical Specs

The Cooper Atkins 50426-K probe is engineered for industrial-grade performance, featuring a temperature range from 32°F to 932°F (0°C to 500°C), suitable for diverse food preparation and processing environments. Constructed from stainless steel for longevity and ease of cleaning, it supports precise measurements under demanding conditions. The 4-inch probe length coupled with a 1/8-inch diameter shaft allows for effective penetration into food products, while the 0.062-inch tip diameter ensures rapid response times. The probe's design is compatible with a variety of thermocouple data acquisition systems, providing reliable, high-speed temperature readings essential for quality control and safety compliance. Its 48-inch cable enhances operational flexibility, accommodating different process layouts and measurement points. The device's operating temperature limits and robust construction make it suitable for continuous commercial use, ensuring accurate monitoring in both hot and cold food environments. Certified as a Type K thermocouple, this probe adheres to industry standards for thermal measurement precision.

• Electrical requirements: Self-contained thermocouple with Type K compatibility
• Temperature range: 32°F to 932°F (0°C to 500°C)
• Construction and finish: Stainless steel, corrosion-resistant for repeated immersion
• Dimensions: Shaft length 4" (102mm), shaft diameter 1/8" (3mm), tip diameter 0.062" (2mm)
• Cable length: 48" (1.2m) for versatile measurement setup

What is a commercial probe?

A commercial probe is a high-precision temperature sensor designed for industrial food and beverage applications. This instrument is built with durable materials such as stainless steel, featuring specific dimensions like a 4" shaft length and 1/8" diameter, optimized for insertion into food products or cooking environments. Installed in various settings like food processing lines, sous-vide stations, or temperature monitoring in kitchen prep areas, it ensures accurate and rapid thermal readings. The Cooper Atkins 50426-K probe, with its robust puncture design and fast response time, exemplifies equipment used for critical quality control and safety assurance in commercial kitchens and food manufacturing facilities.

Top Commercial Probes for Foodservice Settings

Designed for commercial kitchen environments, this durable probe from Cooper-Atkins supports moderate throughput workflows, ideal for food safety and quality control in professional foodservice. Its precise measurement capabilities and rugged build ensure optimal operation across various food processing tasks, from temperature verification to monitoring during cooking or storage. The 50426-K is suited for installation in diverse commercial operations requiring reliable high-temperature measurement and easy maintenance.

• Operation in moderate-throughput kitchens ensures consistent performance
• Supports diverse applications including cooking, chilling, and storage monitoring
• Durably constructed for repeated use in demanding environments
• Precise temperature sensing enhances food safety compliance
• Flexible 48" cable for broad workflow integration

Why Choose Cooper-Atkins 50426-K ?

The Cooper Atkins 50426-K distinguishes itself through its robust stainless steel puncture design, rapid response time, and versatile cable length, making it suitable for demanding foodservice applications. Unlike competitors, this probe offers mechanical durability and consistent accuracy across high-heat environments, supporting precise temperature control during food preparation and processing. Its compact size and reliable construction optimize operational efficiency and measurement reliability in commercial kitchens and food production lines.

• Self-contained Type K thermocouple: ensures high-accuracy thermal readings
• Durable stainless steel shaft: withstands rigorous repeated insertions
• Fast 1-second response: minimizes measurement delays in busy kitchens
• Extended 48" cable: allows flexible positioning and workflow integration
• Operational temperature up to 932°F: supports high-heat culinary processes