Temperature Control Device

Temperature control device is equipment used to maintain, regulate or monitor the temperature of food, ingredients or the environment in which food is stored or prepared. In a professional kitchen, these devices help maintain cold holding, hot holding, cooking, cooling and transport conditions.

Common temperature-control devices

• Refrigerator and freezer: maintain chilled or frozen storage conditions.
• Hot-holding cabinet and steam table: maintain prepared food at the required hot-holding condition.
• Oven and fryer thermostats: regulate cooking equipment temperature.
• Blast chiller: rapidly cool food using controlled airflow and temperature.
• Probe thermometer: measures the internal temperature of food.
• Data logger and wireless sensor: record or transmit temperature readings over time.

Selection and maintenance

Choose devices suitable for the temperature range, capacity and task. Follow manufacturer instructions for installation, calibration, cleaning and maintenance. Equipment displays should be checked against actual food temperatures where required; an air-temperature reading does not always represent the temperature of every product.

Example: a walk-in cooler uses a refrigeration controller to maintain the operating temperature, while a calibrated probe thermometer is used to verify the temperature of received food.

Control device versus monitoring device

A control device regulates or maintains temperature. A monitoring device measures or records temperature. Some equipment performs both functions.

Chef’s safety note: inspect equipment regularly and investigate temperature fluctuations, alarms or slow recovery. Follow the food-safety plan and local requirements.