Testo 205 pH/Temperature Meter

The Testo 205 pH/Temperature Meter is a rugged, purpose-built tool for quick and accurate pH and temperature measurements in food production and processing. It helps quality control teams and chefs keep on top of HACCP requirements with reliable readings in demanding environments.

Anyone who's done a HACCP check in a commercial kitchen knows you need gear that can handle a bit of rough and tumble. This Testo 205 is built tough for daily use, handling everything from meat to cheese.

Best For

• Food production quality control
• Meat, dairy, and bakery processing
• Restaurant and catering HACCP compliance
• Laboratory food testing

Compatibility

This meter is designed specifically as a food penetration pH meter, making it ideal for direct measurement in semi-solid foods such as meat, cheese, dough, fruit, and other viscous or liquid food products. Its robust design is well-suited for regular use in food processing environments. If you're running a different model, check fittings and specs before ordering.

Features

• Automatic temperature compensation built-in for consistently accurate pH readings.
• Rugged, penetrative probe engineered for direct insertion into tough or semi-solid food samples.
• Integrated temperature sensor allows for simultaneous pH and temperature measurement.
• Comes with a protective storage cap for the probe, helping to keep it moist and ready for use.
• Includes a practical belt/wall holder for convenient and secure storage on the job site.

What's in the Box

• Testo 205 pH/Temperature Meter with attached penetration probe
• Probe storage cap
• Belt and wall holder

Using It on the Job

1. Remove the storage cap and gently rinse the probe with distilled water.
2. Perform a quick calibration using appropriate pH buffer solutions (not included) to ensure your readings are spot-on.
3. Insert the probe firmly into the food sample, making sure there's good contact and enough depth for a stable reading.
4. Wait for the pH and temperature measurements to stabilise on the display before recording.
5. Record your measurements diligently for HACCP compliance, quality control, or product development.
6. After use, rinse the probe thoroughly with distilled water, refill the storage cap with KCI solution (not included) to keep the electrode moist, and store the meter in its holder.

Limitations & Safety Notes

• This meter requires regular calibration with appropriate pH buffer solutions (sold separately) to maintain its accuracy.
• While rugged, it's primarily designed for food testing and not for highly corrosive industrial chemicals or high-pressure applications.
• Always clean the probe meticulously after each use to prevent cross-contamination, especially in food preparation areas.
• Ensure the storage cap is kept moist with the correct solution to prolong the life and stability of the pH electrode.
• Always follow Australian food safety standards and your workplace's health and safety guidelines when conducting measurements.

Tradie Pro Tip

Don't skip the calibration. A pH meter is only as good as its last calibration. Keep your buffer solutions fresh and do a quick check daily, especially if you're hitting it hard on the floor. It saves a lot of headaches later.

Pair With

Pair with pH buffer solutions and electrode cleaning solution to keep your meter spot-on. Consider adding a Testo data logger for continuous temperature monitoring in fridges or coolrooms to round out your HACCP toolkit.