DANGER ZONE - BIOS Professional

2 

FOOD SERVICE CATALOGUE 

2 THERMOR OVERVIEW 

3 2010 WINTER OLYMPICS PRESS RELEASE 

4 WIRELESS HACCP TEMPERATURE 

MANAGER 

8 DIGITAL THERMOMETERS 

10 POCKET DIAL THERMOMETERS 

11 OVEN / HOT HOLDING THERMOMETERS 

12 MEAT THERMOMETERS 

13 CANDY THERMOMETERS 

14 FRIDGE / FREEZER THERMOMETERS 

15 VACCINE REFRIGERATOR THERMOMETER 

WITH MIN/MAX 

16 TIMERS & STOPWATCHES 

17 PROBES 

18 HACCP CHECK THERMOCOUPLE KIT 

19 HAND HELD THERMOMETERS 

21 INFRARED THERMOMETERS 

22 TESTO 270 OIL TESTER 

23 TESTO DATA LOGGERS 

24 FIRST AID 

25 GLOVES 

27 APRONS 

28 SCALES 

30 CALIBRATION PROCEDURES 

31 MERCHANDISING OPTIONS 

Thermor Limited has its roots in industrial and 

consumer instruments, dating back to 1934. For the 

past 24 years, Thermor Ltd. has concentrated on 

temperature measurement in the food service industry. 

Our food service team are experts in food 

safety; time and temperature applications. 

All the products we manufacture, are done so to our 

exacting standards, ensuring durability and accuracy. 

Thermor Ltd. is accredited to ISO 9001:2000. 

All Thermor’s professional food service products, have 

been NSF certified (National Sanitation Foundation). 

This certification evaluates professional food service 

equipment to ensure they are safe and hygienic for 

professional kitchen use.

WIRELESS HACCP TEMPERATURE MANAGER 

HOW SAFE IS YOUR WALK IN? 

INNOVATIVE CANADIAN TECHNOLOGY CHOSEN 

TO KEEP ATHLETES SAFE AT 2010 WINTER OLYMPIC 

Wireless Food Monitoring System Will Ensure Safe Food Preparation 

for Athletes Residing in Vancouver, Whistler Olympic Villages 

Newmarket, Ontario – Staying healthy is not only a top priority for athletes participating in the Vancouver 2010 

Olympic Games. It’s also the number one concern of the people responsible for preparing their food, who will 

be relying on an innovative Canadian technology to ensure food safety throughout the games. 

“Holding and storing food at the proper temperatures is absolutely critical since most food borne illnesses are 

caused by keeping food at improper temperatures, especially in refrigerators,” says Tim Osland, Director of 

Sales for Food Service for Newmarket, Ontario-based Thermor Ltd., which is supplying a wireless temperature 

monitoring system for use in the food pavilions located in the Vancouver and Whistler Olympic Villages. 

Specifically, the automated BIOS Professional food monitoring system will be used to monitor walk-in fridges, 

air curtain coolers and salad bar units. According to Vancouver Coastal Health, the local public health agency 

in B.C. responsible for health protection and monitoring food safety at the Winter Games, potentially hazardous 

food must be stored or displayed at a temperature of not more than 4° Celsius for cold items, and not less 

than 60° Celsius for hot items. In the absence of an automated monitoring system, compliance can be timeconsuming 

and inaccurate. 

“We are taking every possible step to ensure the food prepared for athletes is absolutely safe to eat,” says 

Domenic Losito, Regional Director of Health Protection, Vancouver Coastal Health. “Use of an automated 

temperature monitoring system eliminates the time, expense and potential data gaps associated with manual 

record keeping on behalf of the food service provider, while allowing for quick and easy verification of 

temperature histories required by agencies like ours in order to ensure safe food handling.” 

The BIOS Wireless HACCP Temperature Manager reflects more than two-and-a-half years of design, 

development and testing, and can be used for both hot and cold food monitoring. For those in the food 

services industry, it provides a means to stay proactive in the wake of extensive food borne illnesses related 

to Listeria, Salmonella and E. coli, and can also help to reduce expenses associated with food spoilage. 

In Toronto, the BIOS HACCP monitor is being used by Bridgepoint Hospital to monitor its service areas and 

vaccine fridges. With heightened awareness on food safety, it is an excellent tool to protect individuals, says 

Karen Foster, Manager, Food Services of Bridgepoint Hospital. 

“With the BIOS system, owners and managers can be absolutely confident that temperature monitoring is 

being done accurately and consistently,” Foster says. “The tamper proof records demonstrate the operation’s 

due diligence and managers can focus their time on running the business.” 

The unit installed at Bridgepoint Hospital has uncovered several operational problems, Foster explains, 

including dry-labbing, walk-in freezers with defective thermostats, and leaving the cooler door open too long 

while receiving new stock. “The data logging and diagnostic feature helps managers identify problems before 

real dangers occur,” she emphasizes. 

Thermor is a key player in the temperature side of the food service industry, and offers a full range of digital, 

analog, thermocouple and infrared thermometers to ensure food is cooked and stored at the proper temperature. 

The BIOS Wireless HACCP Temperature Manager builds on that expertise, offering a cost-effective, accurate 

and reliable temperature logging system that gives food operators peace of mind. In addition to being used 

at several venues throughout the Vancouver 2010 Olympic Games, the sophisticated wireless system is also 

in use at Smitty’s restaurants, and is being tested by St. Hubert BBQ, IKEA, A&W, Boston Pizza, Delta Hotels, 

M&M Meats, Disney Corp., Bob Evans, and Compass Canada. 

Inukshuk Whistler 

Olympic Park 

The High Performance Centre will 

be the epicenter of athlete training 

and development in Whistler 

long after the 2010 Olympic and 

Paralympic Winter Games. 

The Athlete’s Village Food 

Marketplace had made-to-order, 

fresh-food stations at the athletes’ 

villages in both Vancouver and 

Whistler. These facilities provided 

half a million meals to athletes and 

Olympic-village workers over a 

60-day period. 

All the refrigeration, freezers and 

food prep area temperatures were 

wirelessly monitored at the Sudexo 

Central Food and Beverage 

office at each village. Staff were 

immediately alerted if there were 

instances of temperature issues. 

3 

FOOD SERVICE CATALOGUE

4 


HOW SAFE IS YOUR WALK IN? 

NEW 

Now with 

email 

notification Wireless monitoring up to 

30 remote temperatures at once

The wireless HACCP temperature manager 

The risk of food borne illness is priority 

for all food service providers. The 

media is closely watching the food 

industry and demanding a proactive 

approach to the prevention of food 

borne illness. A responsible food 

service operator is challenged 

with finding methods to meet the 

temperature monitoring of critical 

control points within their operation. 

The Wireless HACCP Temperature 

Manager has been designed as a 

cost effective, accurate and reliable 

temperature logging system. 

The wireless HACCP temperature manager has many benefits... 

Cost Savings 

• Eliminates the time and expense of manual data collection and record keeping 

Critical Control Point Temperature Monitoring 

• Maximum and minimum temperature is programmed for each sensor 

Tamper Proof Record Keeping 

• Tamper proof log sheets are created and uploaded into an Excel spreadsheet 

Easy Installation And Set Up 

• No outside technicians required 

• Easily installed by your maintenance team 

For more information on the BIOS Professional Wireless HACCP Temperature 

Manager or other food safety items, please contact us at 1.866.399.3599 or 

haccpinfo@thermor-ins.com. 

5 


6 


WIRELESS HACCP TEMPERATURE MANAGER 

SOFTWARE AND SYSTEM FEATURES 

Temperature data is simply uploaded to the 

PC with the click of a mouse! 

Monitor current and stored temperatures from up to 30 

temperature sensors. Upload data to your PC using our 

“tamper proof” software. 

The blueprint on page 5 showcases a typical HACCP 

system set up in an industrial kitchen scenario. 

Environment and set up can be customized to suit your 

requirements and venue. 

Possible placement of probes: 

Cold Monitoring: 

° Walk-in Coolers & Freezers 

° Reach-ins 

° Ice Makers 

° Salad Bar 

° Chest Freezers 

° Cold Holding 

° Display Merchandisers 

° Cream Dispensers 

Hot Monitoring: 

° Warming Drawers 

° Hot Holding 

° Steam Tables 

° Buffet Lines 

Features: 

° Probes have standard 6 ft / 1.8 m cables, 

and 14 ft / 4.25 m extensions are available for 

both “hot” and “cold” measurement probe 

° Tamper proof HACCP log sheets 

automatically created in Excel for 

graphing and storing 

° Updates log every 15 minutes, 24/7 

° Visual and audible alarms 

° Monitor memory stores 10 days of 

temperature data 

° 5 different alarm delay settings 

(0/15/30/45/60 minutes) 

° °F/°C switchable 

° Temperature range 

-20°F to 300°F / -6°C to 148°C 

What Are The Benefits Of Using The 

Wireless HACCP Temperature Manager? 

For more information on this product please contact us at 1.866.399.3599 or haccpinfo@thermor-ins.com

WHAT ARE THE BENEFITS OF USING THE 

WIRELESS HACCP TEMPERATURE MONITOR? 

COST SAVINGS 

The BIOS Professional HACCP Temperature Manager eliminates the 

time and expense of manual data collection and record keeping. 

Temperature data is automatically retrieved every 15 minutes 

around the clock, everyday. 

Owners and managers can be confident that temperature 

monitoring is being done accurately and consistently, leaving them 

time to focus on “running the business.” 

The time saved by managers and other personnel pays for the unit 

in a matter of months! 

CRITICAL CONTROL POINT TEMPERATURES 

Maximum and minimum temperature control points are programmed 

into the monitor for each sensor. 

If a temperature falls outside the “safe range” the sensor goes into 

“alarm mode” by flashing a red light and sounding a 90 dB beeper 

alarm. On the monitor, the data line from that particular sensor 

flashes, the red alert light comes on, and the beeper alarm sounds. 

All outside safe range data is highlighted in red in the Excel storage 

document. 

TAMPER PROOF RECORD KEEPING 

The monitor collects temperature data from external temperature 

sensors every 15 minutes and stores the information for 10 days 

(when using 6 sensors). The data collected is easily uploaded to 

a PC in an Excel document for storage. This software has been 

designed so that all temperature data is completely “tamper proof”. 

The data cannot be deleted, or altered in any way. 

Tamper proof log sheets are created in Excel for storage, graphing, 

and email. 

These records will demonstrate “due diligence” with respect to all 

temperature monitoring protocols. 

7 


8 


WATERPROOF POCKET THERMOMETER 

WATERPROOF POCKET THERMOMETER | DT131 

Temperature 

Range 

This digital thermometer is ideal for any kitchen. 

The quick response time revolutionizes the 

thermometers performance by promising 

speed and accuracy. 

DT131 

-40ºF to 450ºF 

-40ºC to 232ºC 

Resolution 0.1ºF/ºC 

Stem Length 3” 

Power 1 x LR44 Battery 

Auto Off Yes 

Min/Max Memory Yes 

Dishwasher Safe Waterproof 

Calibratable Yes 

Recommended Use Cooking Temperatures 

NSF Approved Yes 

Warranty One Year 

As appeared in the 

Era Banner of York Region. 

www.york.ca/foodsafety 

summer 2011

DISHWASHER 

THERMOMETER | 105SC 

POCKET DIGITAL THERMOMETER | PS100 

POCKET THERMOMETER | DT130 

FACT 

Did you know... 

the “CAL” button on the 

DT131, will calibrate your 

thermometer? 

POCKET DIGITAL 


Temperature 

Range 

105SC 104SC PS100 DT130 

14ºF to 428ºF 


DIGITAL THERMOMETERS 







Resolution 0.1ºF/ºC 0.1ºF/ºC 0.1ºF/ºC 0.1ºF/ºC 

Stem Length N/A 4” 5” 5” 

Power 2 x LR44 Battery 1 x LR44 Battery 1 x LR44 Battery 1 x LR44 Battery 

Auto Off Yes No Yes Yes 

Min/Max Memory Yes Yes Yes No 

Dishwasher Safe Yes Water Resistant Water Resistant No 

Calibratable No No Yes No 

Recommended Use Dishwasher Cooking Temperatures 

NSF Approved No No Yes No 

Warranty One Year One Year Five Year Five Year 

105SC 

9 


10 


POCKET DIAL THERMOMETERS 

1 3/4” COFFEE/FROTHING 


Temperature 

Range 

1” DIAL THERMOMETER | 

DT154 (°F ONLY) 

1 3/4” DIAL THERMOMETER | 

DT110 

1” DIAL THERMOMETER | 

DT170 (°C ONLY) 

1” HIGH TEMPERATURE 

THERMOMETER | 109SC (°F ONLY) 

110SC 113SC DT154 DT170 DT110 109SC 


37ºC to 100ºC 


37ºC to 93ºC 

0ºF to 220ºF -10ºC to 110ºC 




Dial Diameter 1 3/4” 1 3/4” 1” 1” 1 3/4” 1” 

Housing Material Stainless Steel Stainless Steel Stainless Steel Stainless Steel Stainless Steel Stainless Steel 

Lens Material Glass Glass Glass Glass Glass Glass 

Stem Length 8” 6” 5” 5” 5” 5” 

Dishwasher Safe Yes Yes Yes Yes Yes Yes 

Pan Clip Included Yes Yes No No No Yes 

Protected Sleeve 

Included 

1 3/4” COFFEE/FROTHING 


Yes Yes Yes Yes Yes Yes 

Recommended Use Coffee / Frothing temperatures Cooking temperatures 

NSF Approved Yes Yes Yes Yes No Yes 

Warranty One Year One Year Lifetime Lifetime Five Year One Year

DANGER ZONE 

107SC 

Food stored in the temperature range of between 41°F (5°C) and 

140°F (60°C) are in the “DANGER ZONE”. Keeping foods out of the 

“DANGER ZONE” is priority for all food service providers. When 

the temperature of food is colder than 41°F (5°C) or hotter than 

140°F (60°C), bacteria, germs and moisture will develop and grow 

quickly causing your customers to be very ill. The Hot Holding Dial 

Thermometer (107SC) is just one of our many thermometers that 

will assist in keeping food out of the “DANGER ZONE”. 

OVEN / / HOT HOLDING 

THERMOMETERS 

3” DIAL OVEN THERMOMETER | DT160 

Hangs or stands 

NSF approved 

Dishwasher safe 

Temperature range: 

100°F to 600°F / 37°C to 315°C 

3” DIAL MEAT / OVEN THERMOMETER | DT165 

Large easy to read dual display 

NSF approved 


Meat temperature range: 

120°F to 212°F / 50°C to 100°C 

Oven temperature range: 

100°F to 600°F / 37°C to 315°C 

HOT HOLDING DIAL THERMOMETER | 107SC 

Hot holding zone indicated on dial 

Large easy to read display 

NSF approved 


100°F to 170°F / 40°C to 80°C 

DANGER ZONE 

11 


12 


MEAT THERMOMETERS 

3” DIAL MEAT & POULTRY THERMOMETER | DT159 

NSF approved 



120°F to 212°F / 50°C to 100°C 

MEAT AND POULTRY THERMOMETER TIMER | DT100 

Pre-programmed cooking temperatures and tastes 

Displays preset and internal cooking temperatures 

Replacement probe available: DT101RP 


14°F to 392°F / -10°C to 200°C 

WIRELESS PRE-PROGRAMMED THERMOMETER | 132HC 

Manual temperature setting 

Temperature alarm 

Meat and taste selection 

Count up or down 

Belt clip 

LED backlight 

Replacement probe available:132RP 


32°F to 482°F / 0°C to 250°C 

2.5” DIAL MEAT & POULTRY THERMOMETER | DT168 

NSF approved 



120°F to 212°F / 50°C to 100°C 

MEAT AND POULTRY 

THERMOMETER TIMER | DT300 

Pre-programmed cooking 

Replacement probe available: DT300RP 

temperatures with colour display 

Programmed temperature range: 

32°F to 212°F / 0°C to 100°C 

Display temperature range: 

32°F to 410°F / 0°C to 210°C

CANDY / JELLY / DEEP FRY THERMOMETER | 5905 

Submerged length: 6.25” 

Comes with a protective storage case 

Adjustable pan clip 

Water resistant 


75°F to 400°F / 25°C to 205°C 

CANDY / DEEP FRY THERMOMETER | DT158 

Submerged length: 7.5” 




60°F to 400°F / 20°C to 200°C 

CANDY THERMOMETERS 

CANDY THERMOMETER | DT163 

NSF approved 

Durable stainless steel 




100°F to 400°F / 40°C to 200°C 

Our most 

sophisticated 

Candy-Deep Fry 

Thermometer 

DIGITAL DEEP FRY CANDY THERMOMETER | DT155 

8” stem 

Stainless steel pan clip 

Water resistant 

Audible alarm 

Min/Max memory 


14°F to 428°F / -10°C to 220°C 

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FRIDGE / FREEZER THERMOMETERS 

FACT 


the DT150 style 

thermometer is the #1 

selling fridge/freezer 

thermometer on 

the market. 

DT150 

REFRIGERATOR/FREEZER THERMOMETER | DT150 

Safe/dangerous temperature zone indicator 


NSF approved 


-40°F to 80°F / -40°C to 27°C 

3” DIAL REFRIGERATOR/FREEZER THERMOMETER | DT167 


NSF approved 



-30°F to 80°F / -35°C to 27°C 

HANGING REFRIGERATOR/FREEZER 

THERMOMETER | DT166 

Three hanging options: suction cup, clip-on, or magnet 


-20°F to 120°F / -30°C to 50°C

VACCINE REFRIGERATOR THERMOMETER | 119 (°C ONLY) 

Out and In ambient or room temperatures 

Digital display 

12 hour clock 

Desk or wall mount 

Min/max temperature memory 


-50°C to 70°C 

VACCINE REFRIGERATOR 

THERMOMETER WITH MIN/MAX 

MIN-MAX / ALARM VACCINE 

FRIDGE THERMOMETER | 120SC 

The BIOS 120SC Temperature Monitoring Device gives 

the user the accuracy and calibration certification 

needed to meet the Ministry of Health’s yearly 

maintenance Vaccine Refrigerator Program. 

The 120SC provides time and temperature information 

for up to two cold storage areas and provides an 

audible alarm for both. This allows for a contingency 

plan for power outage or refrigeration malfunction. 

Dual channel measurement 

Min/max temperature memory with real time and date 

Low / high alarm limit setting 

Time and date display 

Low battery indicator 

Magnetic attachment 


-58°F to 158°F / -50°C to 70°C 

NEW 

TUBES FOR BUFFERING 

TEMPERATURES AVAILABLE. 

MODEL: 121SC 

15 


16 


TIMERS & STOPWATCHES 

MINI KITCHEN TIMER | 138HC 

JUMBO LCD TIMER | DT122 

JUMBO DUAL DIGITAL TIMER | DT123 

TRADITIONAL MECHANICAL TIMER | 5810 SOFT TOUCH MECHANICAL TIMER | DT125 

STAINLESS STEEL MECHANICAL TIMER | DT126 

STAINLESS STEEL EGG TIMER | DT124 

TIMER/STOPWATCH | 650SC 

138HC DT122 DT123 5810 DT126 DT124 DT125 650SC 

Type Digital Digital Digital Mechanical Mechanical Mechanical Mechanical Stopwatch 

Unit Range 

Resolution 

Power Source 

Alarm Level 

(Decibel) 

99 minutes 

59 seconds 

Minutes & 

Seconds 

1 x LR1130 

Battery 

99 minutes 

59 seconds 

Minutes & 

Seconds 

1 x AAA 

Battery 

19 hours 

59 minutes 

59 seconds 

Hours, 

Minutes & 

Seconds 

1 x AAA 

Battery 

0 to 60 

minutes 

0 to 60 

minutes 

0 to 60 

minutes 

0 to 60 

minutes 

1 Minute 1 Minute 1 Minute 1 Minute 

Wind up Wind up Wind up Wind up 

99 minutes 

50 seconds 

Minutes & 

Seconds 

1 x LR44 

Battery 

65 - 70 dB 65 - 69 dB 65 dB 79.5 dB 88 dB 78 dB 81.7 dB 80 dB 

LCD Dimensions 1.5” x 1.2” 2.6” x 1.6” 1.6” x 1.4” N/A N/A N/A N/A 0.9” x 0.4” 

Weight 0.05 lbs 0.15 lbs 0.22 lbs 0.2 lbs 0.34 lbs 0.3 lbs 0.19 lbs 0.06 lbs 

Warranty One Year One Year One Year One Year One Year One Year One Year Five Year

BLUNT TIP PROBE 

NYLON BUFFER 

HOT HOLDING PROBE 

M50345-K 

MINI PLUG 

CUSTOM PROBES 

Custom probes available. 

Some examples below. 

Call for quote. 

ANGLE COPPER SURFACE PROBE 

SS ARMOUR 

ADJUSTABLE 

PENETRATION 

1/16” 

CENTER 

OVERVIEW 

The probes shown are just a sample of the probes in stock. 

We can supply any K-type custom probe you require. For 

further information or a complete probe product list, please 

call 1.800.387.8520. 

305SC 

6” Chisel tip probe 

Recommended use: food temperatures 


32ºF to 482ºF / 0ºC to 250ºC 

302SC 

Air gas probe 

Recommended use: fridge/freezer temperatures 



304SC 

Surface probe 

Recommended use: grill temperatures 


-58ºF to 752ºF / -50ºC to 400ºC 

303SC 

Angle surface probe 

Recommended use: grill temperatures 


-58ºF to 752ºF / -50ºC to 400ºC 

307SC 

Reduced tip probe 

Recommended use: food temperatures 


-58ºF to 482ºF / -50ºC to 250ºC 

311SC 

Oven and dishwasher probe 

Recommended use: oven and dishwasher temperatures 



PROBES 

17 


18 


HACCP CHECK THERMOCOUPLE KIT 

HACCP CHECK THERMOCOUPLE KIT | 312SC 

This new thermocouple has more than just a price advantage. It has three icons which instantly show you when you are in the safe 

cold holding, safe hot holding or danger zones for food safety. 

The “HACCP CHECK” feature is incorporated in our thermometer temperature to graphically indicate critical temperature zones. 

The icons and LED indicators located above the display indicate whether a food product stays in a safe or unsafe HACCP “Danger 

Zone” temperature. A Green LED appears with indicating a safe cool or frozen condition below 40°F (4°C) or appears with 

indicating a safe holding temperature above 140°F (60°C). When temperature is between 40°F to 140°F (4°C to 60°C), the Red 

LED with will appear and indicate that the temperature is within the HACCP “Danger Zone” from 40°F to 140°F (4°C to 60°C). 

382SC 

Probe Wipes 

303SC 

Angle Surface Probe 

311SC 

Oven Probe 

C-820 

Carrying Case 

308SC 

Sharp Tip Probe 

300SC 

HACCP Check 

Thermocouple 

Products are not to size or scale.

HACCP CHECK THERMOCOUPLE KIT | 300SC 

Accuracy: + /- 1% of reading or 1.8°F (1°C) whichever is greater 

“HACCP CHECK” feature 

°F/°C switchable 

Auto shut off 

Compact, sleek design 

Shock resistant 

Splash proof 

NSF approved 

Probe temperature range: 

-83.2°F to 932°F / -50°C to 500°C 

Unit temperature range: 

-83.2°F to 1999°F / -64°C to 1400°C 

HAND HELD THERMOMETERS 

308SC probe 

included 

TESTO HAND HELD THERMOCOUPLE | 108 

Simple and easy to use 

Compact design 

IP65 Waterproof 

K and T type probe connector 

Auto-off 

Wrap & Stow – the probe can easily be stowed at the instrument 


58°F to 572°F / -50°C to 300°C 

19 


20 


HAND HELD THERMOMETERS 

Testo 103 Folding 

Thermometer | 0560.0103 

Narrow tip probe 

IP55 water resistant 

Resolution: 0.1°F 


-58°F to 527°F / -50°C to 275°C 

Testo 104 Stainless Steel Folding 

Thermometer | 0563.0104 

Ideal for core temperature measurements 

Non-slip surface 

Auto-hold function 

IP65 waterproof 


-58°F to 527°F / -50°C to 275°C 

TESTO HAND HELD | 0563.1063 (°C ONLY) 

Includes waterproof case, probe protector & holster 

Reduced tip 


-50°C to 230°C 

PROBE WIPES | 379SC 

Cartons include 10 boxes of 100 individual wipes 

Effectively cleans/disinfects food thermometers and meat probes 

70% ethanol alcohol / Discard after use 

0563.0104

INFRARED THERMOMETER WITH PROBE | PS203 

Flip down probe 

Fixed emmissivity 

Battery icon 

Battery included 

Infrared temperature range: 

-27°F to 428°F / -33°C to 220°C 

Probe temperature range: 

-67°F to 626°F / -55°C to 330°C 

INFRARED THERMOMETERS 

PREMIUM POCKET INFRARED THERMOMETER | PS150 

1:1 optic 

Built in stopwatch function 

Wrist lanyard included 


-67°F to 428°F / -55°C to 220°C 

PROFESSIONAL FOOD SAFETY THERMOMETER | PS200 

12:1 optic 

Instant non-contact surface temperatures 

Takes any K-type probe 

Nylon carrying case with belt loop 

Face plates for customization 


-76°F to 932°F / -60°C to 500°C 

21 


22 


270 OIL TESTER 

TESTO OIL TESTER | 0563.2702 

Easy to operate 

Repeatable results 

User adjustable alarm limits 

Protective shroud 

Dishwasher safe “TopSafe” cover 

Unique temperature compensated sensors allow sequential samples 


104°F to 410°F / 40°C to 210°C 

0554.2650 

(sold separately) 

Easy to use: within 15 seconds a bright LED display tells you if its time 

to change the oil or to filter. That’s it! No more guessing, no more 

relying on odour, taste, colour... all subjective and hard to repeat 

measures. The 270 helps you “standardize” your oil change routine 

so everyone knows when it’s time to change the oil. 

COOKING OIL TESTER 

With the Testo 270 you can always make every drop of shortening 

count! The oil tester helps you: 

Save money...improve food quality...protect your brand. 

HOW IT WORKS: 

• Save money by not changing oil too soon and being certain 

when the right time is to change the oil 

• Ensure product quality and protect your brand - what is the 

cost of losing a customer? 

The Optimal Frying Point: All cooking oil 

needs to season some time before it performs 

optimally in the frying process. Between 14% 

and 22% TPM (Total Polar Materials), cooking 

oil is at its optimal “fry range.” The 270 shows 

you when the optimal fry range is reached, 

so you don’t waste oil or use it beyond its 

useful life.

MINI DATA LOGGER KIT | 0572.0561 

Downloads like a PDA 

Software and cradle included 

Certificate of Conformance 


-22°F to 153°F / -30°C to 70°C 

SINGLE DATA LOGGER | 0572.1560 

Includes self containing wall mount 

bracket, and battery ×2 

Logs up to 1600 readings 

Displays current temperature 

Splashproof rating of IP65 


-20°F to 160°F / -30°C to 70°C 

DATA LOGGERS 

23 


24 


FIRST AID 

REGULATION KITS CONFORM TO THE WORKMAN’S 

COMPENSATION ACTS CURRENT REQUIREMENTS 

FOR EACH PROVINCE 

• Gasket to prevent contamination 

• Durable plastic or metal cases with carry handle and 

wall mount 

• Full and refill kits are available for all provinces 

• First aid kit contents are available upon request 

YuKOn 

britiSh 

cOlumbia 

nOrthWeSt 

territOrieS 

alberta 

SaSK. 

britiSh cOlumbia 

• FABCBASIC/P 

BRITISH COLUMBIA FIRST 

AID KIT PLASTIC 

alberta 

• FAALT2PB 

ALBERTA NO. 2 FIRST AID 

KIT PLASTIC 

SaSKatcheWan 

• FASASK2PD 

10-40 EMPLOYEE PLASTIC 

FIRST AID 

manitOba 

• FAMAN1PB 

25 EMPLOYEE PLASTIC 

FIRST AID 

nunaVut 

manitOba 

nOVa ScOtia 

• FANS29B 

NOVA SCOTIA 2-19 EMPLOYEE 

PLASTIC FIRST AID KIT 

• FANS3PB 

NOVA SCOTIA 20-49 EMPLOYEE 

PLASTIC FIRST AID KIT 

OntariO 

Québec 

PRINCE 

EDWARD 

ISLAND 

nOVa ScOtia 

neW brunSWicK 

OntariO 

• FAONT1PB 

ONTARIO FIRST AID KIT PLASTIC, 

EMPLOYEE 6-15 

• FAONT1MB 

ONTARIO FIRST AID KIT METAL, 

EMPLOYEE 6-15 

• FAONTAPB 

ONTARIO FIRST AID KIT PLASTIC, 

EMPLOYEE 1-5 

Québec 

• FAQUE1/85PB 

QUEBEC SECTION 4 FIRST 

AID KIT PLASTIC 

neW brunSWicK 

• FANB1PB 

NEW BRUNSWICK STANDARD 

FIRST AID KIT PLASTIC 

NEWFOUNDLAND AND 

LABRADOR 

PRINCE EDWARD ISLAND 

• FAPEI2PB 

5-15 EMPLOYEE PLASTIC FIRST 

AID KIT 

• FANS3PE 

16-100 EMPLOYEE PLASTIC FIRST 

AID KIT 

Eye Wash Solution (32 oz.) 

Model # 04077 

Other sizes available 

PROFESSIONAL PLASTIC EYE WASH STATIONS | 04066/04074 

Durable, high-impact plastic construction 

Built-in sockets to secure one bottle of solution 

Acrylic mirror to assist the user 

WATER JEL EMERGENCY BURN KIT | 06639 

Response kit for rescue units, industry, contractors, restaurants, 

cafeterias, boats, schools and offices 

Contains an assortment of sterile burn dressings and Cool Jel 

Packaged in a wall-mountable plastic container with gasket 

DELUXE RESTAURANT FIRST AID KIT | 01248 

Ideal for restaurants, cafeterias, banquet halls, hotel kitchens, 

bars and other food preparation areas. 

Contains an assortment of recommended first aid items 

which exceeds Ontario’s Occupational Health and Safety Act 

regulations for workplaces. (Fifteen employees per shift)

FOOD HANDLING 

Our disposable latex gloves use USP grade cornstarch for the powdered 

gloves which aids in the ease of putting on the gloves. They are 5 mil 

thickness, 9.5” in length and CFIA approved. 

Latex 

Our premium natural latex gloves provide superior tactile sensitivity. 

LATEX, POWDERED GLOVE | FS380-384 (XS-XL) 

LATEX, POWDERED FREE GLOVE | FS370-374 (XS-XL) 

Ambidextrous 

Superior fit 

AQL 1.5 examination grade 

100/Box 

16” 13” 

10” 

EXTRA HEAVY-DUTY TERRY CLOTH | 

M638L / M635L / M633L 

Terry cloth lined mitt 

Different cuff length options 

EXTRA HEAVYWEIGHT MITT | M630XL 

Terry cloth lined mitt 

Fully lined 

Ambidextrous 

Heat resistant and fire retardant 

450°F 

GLOVES 

CUT RESISTANT GLOVES 

Our cut resistant gloves are designed to reduce your risk of 

injury. Its highly advanced construction consists of a cut resistant 

stainless steel core wrapped in a hi-tech interwoven polyester 

and vinyl material, which adds uniform protection and strength to 

reduce accidental injury. 

CUT RESISTANT GLOVE | GL100 - GL104 (XS-XL) 

Made from FDA/USDA approved material 

Rated by NIJ as a high cut resistance glove 

CIFA approved 


Strength of resistance is 4000 grams of pressure on the 

blade before cutting through the gloves resistance 

PAN GRIPPER | M2638 

Machine knit terry cloth mitt 

Fully lined 

Ambidextrous 

PAN GRIPPER | B-PAD / G-PAD / J-2 

Extra heavyweight 

Two layers of terry cloth 

Also available in bulk: 

FS101 - XS 

FS100 - S 

FS200 - M 

FS300 - L 

FS400 - XL 

HEAT RESISTANT GLOVES 

According to the National Institute of Occupational Safety and Health (NIOSH), burns are the second most costly occupational injury per incident 

after motor vehicle crashes. The loop structure of the 100% terry cloth provides excellent heat and cut protection. An insulating layer of air 

forms beneath each loop, allowing the glove to dissipate heat quickly. Terry cloth is a natural insulator, offering the most effective protection 

from 200°F to 450°F / 93.3°C to 204.4°C and stands up to repeated laundering with minimal shrinkage while staying flexible and durable. 

450°F 

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CHEMICAL GLOVES 

CHEMICAL GLOVES 

Protect your arms with our new chemical gloves, they are elbow 

length and will protect you from oil splash’s from kitchen fryers or 

harsh cleaning chemicals. They are the multi purpose gloves to 

have in any kitchen. 

CHEMICAL RESISTANT GLOVE | PG3545 

Sold in a pair 

Built in elastic bands, ensures secure fit 

No strings 

Resistant to most chemicals and acids 

Remains flexible in cold temperatures as low as -65ºF (-53.9ºC) 

Withstands heat up to 320ºF (160ºC) 

Odourless and anti-static 

Made from 6 mil Polyurethane 

Length: 27” / 69 cm 

Machine and dryer safe 

Made in Canada

PR3545 

P3545-G P3545-Y 

PB3545 PY3545 

APRONS 

APRONS | PR3545 (RED), PB3545 (BLUE), PY3545 (YELLOW) 

Die-Cut, one piece aprons have no seams to trap 

residue that causes bacteria growth 

6 or 8 mil material available 

Excellent tear resistance 

Resistant to most chemicals and acids 

Remains flexible in cold temperatures as low as -65ºF (-53.9ºC) 

Material withstands heat up to 320ºF (160ºC) 

Material returns to original shape even after physical 

and temperature stress 

Material is odourless and anti-static 

100% recyclable and non-toxic material 

Machine and dryer safe 

Waterproof 

Lasts 15x longer than comparable Vinyl or PC aprons 

CFIA (Canadian Food Inspection Agency) approved 

Available in Red, Blue and Yellow 

Pantone matching available. Please inquire for minimum orders 

Size 35” x 45” (88.9 cm x 114.3 cm) 

Made of high quality Polyurethane 

Made in Canada 

FACT 


these aprons are 

High Heat, 

Washing Machine 

and Dryer Safe 

APRONS | P3545-G (GREEN), P3545-Y (YELLOW) 

Material provides protection up to 350°F / 177°C 

35” x 45” (88.9 cm x 114.3 cm) size provides complete 

frontal coverage 

PVC on nylon construction provides heavy-duty splash protection 

Material resistant to many chemicals, grease, oils and fats 

Metal grommets for exceptional strength and longer wear life 

36” x 54” (91.4 cm x 137.1 cm) cotton long ties to facilitate 

size adjustment and greater comfort 

CFIA (Canadian Food Inspection Agency) approved 

Extremely durable material 

Easy to clean 

Different colours great for noting different areas of use 

(i.e. chicken, meat, vegetables, and preparation). 

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SCALES 

PIZZA SCALE | 413SC 

Large, easy to read display 

Large 12” x 12.5” (30.4 cm x 31.7 cm) surface area 

Easy wipe stainless steel top 

Quick settling time maximizes productivity 

Sanitary touch free “wave to tare” 

Indicator can be fastened to wall with bracket included 

Capacity: 13 lbs , 6 kg 

Graduations: 10.1 oz, 2 g 

Adaptor included 

Auto power off

THINNEST PORTION CONTROL SCALE... 

...with sleek lines and optimal efficiency in the kitchen. 

10 lb PORTION CONTROL SCALE | 600SC 

Easy wipe stainless steel top 

0.1 oz increments 

Auto power off 

Product is not to size or scale. 

CALIBRATION PROCEDURES 

600SC 

Capacity 9 lbs 15 oz / 5000 g 

Resolution 

0.1 oz / 1 g 

(min 0.2 oz / 2 g start) 

Accuracy +/- 0.5% 

LCD Display 

2.1” x 0.8” 

55 mm x 21 mm 

Units Oz, g, lbs 

Power 2 x AAA batteries 

Platform Size 

8.2” x 5.9” x 0.4” 

210 mm x 150 mm x 12 mm 

Certification CE 

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CALIBRATION PROCEDURES 

1 Fill container with crushed ice (cubes will 

not be effective) 

2 Fill container with cold water to the same 

level or slightly higher then the crushed 

ice 

3 Refill the container with additional crushed 

ice, the solution should be thick with ice 

4 Stir the ice slurry for approximately one 

minute with the probe, avoiding the sides 

and bottom of the container 

5 

Reading on the thermometer should be 

32ºF or 0ºC 

6 Once the temperature reading has 

stopped and the unit is out of calibration 

use the calibration wrench to move the 

dial to 32ºF or 0ºC 

7 For digital thermometers once the reading 

has stabilized please use the (CAL) button 

on the thermometer 

Common Mistakes 

To Avoid When Using 

A Thermometer 

• Not calibrating the thermometer 

• Not immersing the entire sensing area into the product 

• Not taking the readings in thickest portion of food 

• Failing to stir product prior to taking temperatures 

• Touching the side or bottom of the cooking container 

• Failing to allow thermometer to level off 

• Failing to wash and sanitize thermometer prior to use

COMBO 

KIT 

DT130C 

KIT 

COMBINÉ 

THERMOMETER THERMOMÈTRE THERMOMETER 

902HC 

902HC 

131HCC 

138HCC 

904HC 

5905D 

COMBO 

KIT 

DT001D 

KIT 

COMBINÉ 

MERCHANDISING OPTIONS 

THERMOMETER THERMOMÈTRE THERMOMETER 

905HC 

132HCD 

DT130D 

DT002D 

150HC 154HC DT003S DT004S 

31 


Montreal: 

20800 boulevard Industriel 

Ste-Anne-de-Bellevue, Quebec 

H9X 0A1 

Vancouver: 

1282 Cliveden Avenue 

Delta, British Columbia 

V3M 6G4 

Toronto: 

16975 Leslie Street 

Newmarket, Ontario L3Y 9A1 

T. 905.952.3730 

F. 905.952.3731 

www.biosexactly.com 

Toll Free: 1.800.387.8520 • Toll Free Fax: 1.866.947.1034 

Products, availability and pricing are subject to change without notice. 

Please call for current product availability and pricing and ask about volume pricing, minimum order quantities may apply. 

Niagara: 

2221 Niagara Falls Blvd Gate 6 

Niagara Falls, NY 

14304 

TH2690_CATFS12__092211

DANGER ZONE - BIOS Professional

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