System, method, and apparatus for the calibration of analog type thermometers for use in providing temperature quality control in the production of beverage and/or food products

A method for the calibration of one or more analog thermometers including a temperature readout dial with a temperature readout pointer and temperature readout indicia printed on the face of said temperature readout dial, a temperature sensing probe, a temperature calibration adjustment member, rotatable relative to said temperature readout dial, having a generally non-circular shaped cross section extending from and connected to a lower side of said dial opposite the dial face temperature readout side, said probe having a stem portion or a tip portion, utilizing a calibration apparatus having a generally flat shaped body comprised of a suitably strong and rigid material of sufficient length to extend across the peripheral edge of a container in order to support said calibration apparatus above the surface of a known temperature reference liquid placed within said container, said temperature reference liquid temperature falling within a predefined temperature range, the method comprising the steps of:

• placing said calibration apparatus over the top of said container;
• placing said one or more an analog thermometers temperature sensing probe stem and/or tip portions through one of said generally noncircular shaped aperture of said calibration apparatus such that the aperture and said calibration adjustment member of said at least one analog thermometer are supported and in an at least generally complementary position for engagement with said apertures;
• manually rotating said dial face of said one or more analog thermometers so that said temperature dial pointer rotated into alignment with the temperature indicia printed on the dial face of said temperature indication dial is substantially equal to the known temperature of the reference temperature liquid in said container, as indicated by the temperature readout or a digital thermometer, more recently calibrated analog thermometer, or the otherwise known temperature value of the calibration reference temperature liquid.

A system for improving the provisional of temperature quality control in the production of beverages or food products by providing means for decreasing the time required for the calibration of a plurality of analog thermometers wherein one or more analog thermometers including a temperature readout dial with a temperature readout pointer and temperature readout indicia printed on the face of said dial, a temperature sensing probe, a temperature calibration adjustment member, rotatable relative to said temperature readout dial, having a generally non-circular shaped cross section, said probe having a stem portion and a tip portion disposed opposite to said face of said temperature readout dial, are supported by a generally flat shaped body of a suitably strong, rigid, and durable material of sufficient length and extended across the peripheral edge of a container having a predefined size and shape in order to in order to support said calibration apparatus above the surface of a temperature reference liquid placed within said container whose temperature is a known reference liquid temperature falling within a predefined temperature range, wherein said temperature sensing probe stems and tips of said one or more analog thermometers are placed through and the calibration adjustment members are engaged in a complimentary to prevent rotation of the adjustment members relative to said calibration apparatus so that the dial faces of said one or more analog thermometers may be manually rotated relative to the temperature sensing probes to move said temperature indication pointers into calibration alignment so that the temperature readout of said one or more analog thermometers to equal said known temperature of said temperature reference liquid.