Hendi Scales and Thermometers

Temperature checks help kitchen teams manage cooking and preparation consistently. SIA La RONDE’s scales and thermometers category includes a universal thermometer for ovens and hobs, alongside an analogue probe thermometer for food checks. The first choice is where the reading will be taken: observing a cooking appliance calls for a thermometer positioned near its heat, while checking food calls for a probe used directly on the product. Matching each tool to its task keeps these checks distinct during a busy service.

Equipment and tasks

The universal oven and hob thermometer is intended for monitoring heating equipment. Its loop and foot offer alternative ways to position it, and the clear dial supports a quick visual reading while staff are working. The stainless steel body is a practical material for a kitchen instrument that is handled regularly. Use this model to observe appliance temperature rather than to take a direct food reading.

The black analogue thermometer with probe is designed for food temperature checks during preparation. The probe provides a direct way to take a reading, and the analogue scale operates without batteries. This thermometer is not suitable for use in ovens, so its role is checking food outside the oven rather than remaining in the cooking chamber. A protective cap with metal clip covers the probe in storage and gives staff a way to keep the thermometer close to hand on work clothing.

Parameters in use

The universal thermometer measures from +50°C to +300°C, supporting checks across a broad span of oven or hob temperatures. Its dial is marked in 10°C increments, allowing staff to follow changes in clear steps as equipment heats. Approximate 5% accuracy provides context when interpreting those readings during routine monitoring. The instrument measures 60 × 40 × 70 mm, a compact format that is easy to position; its loop and foot give practical placement options for the check.

For the probe thermometer, accuracy varies across the measuring range: ±3°C from 0–75°C, ±5°C from 75–225°C and ±10°C from 225–300°C. Taking the relevant tolerance into account helps staff interpret readings rather than treating every point on the scale as equally precise. The 18/8 stainless steel probe suits repeated food checks and can be cleaned between tasks. A 52 mm dial provides a defined face for reading the scale, while the overall height of 140 mm keeps the instrument in a handheld format.

Choosing a product

Choose the universal thermometer when the task is to monitor an oven or hob. Its dial and alternative hanging or standing positions suit equipment checks during cooking. Choose the probe thermometer when staff need to check food directly during preparation. Its analogue operation avoids battery use, while the protective cap and clip support carrying and storage between checks.

When both kinds of measurement are part of kitchen work, the models have separate roles: one monitors heating equipment and the other measures food. Consider where the reading will take place and whether the thermometer needs to be positioned or carried. Selecting by task helps organise appliance monitoring and food checks without confusing one reading with the other.