Anritsu BC Series Needle Temperature Probe for Food

Anritsu BC Series Needle Temperature Probe for Food

The Anritsu BC Series consists of insertion temperature probes for measuring the internal temperature of food, liquids and semi-solid materials.

The stainless steel probe is inserted directly into the product so that the temperature at the centre or required measurement depth can be checked. Different probe diameters and lengths are available for different foods, containers and measurement conditions.

BC Series probes have an IPX5 waterproof construction and can be washed under running water after measurement. The probe construction is also designed to reduce the possibility of components becoming detached during use.

Designed for Food Temperature Measurement

The BC Series is intended for internal temperature measurement where a probe needs to penetrate the product and measure below the surface.

Typical measurement targets include:

• Cooked and processed foods
• Meat and poultry
• Bakery products
• Liquid foods
• Sauces and pastes
• Semi-solid materials
• Chilled and frozen products where the selected probe is suitable
• General food production temperature checks

The slim sensing pipe allows the probe to reach the required measurement point while keeping the insertion area relatively small.

BC Series Model Selection

Six basic probe constructions are available. Models differ mainly in probe diameter, coating, response time and maximum operating temperature.

*BC-22 and BC-32 dimensions include the Teflon coating.

Probe Diameter

Probe diameter affects penetration, mechanical strength and response speed. Choose the diameter according to the product being measured.

Coated and Non-Coated Probe Options

BC Series probes are available with different pipe constructions according to the selected model.

Teflon-coated versions have a lower maximum operating temperature of 200°C.

BC Series Custom Configuration

The BC Series is configurable rather than being limited to one fixed probe. The complete model number identifies the selected probe construction.

A typical model number is: BC-21K-010-TC1-ANPC.

The model code defines:

• Probe outside diameter
• Coating type
• Thermocouple type
• Probe length
• Cable type
• Cable length
• Connector type

Thermocouple Type

The BC Series is available with either Type K or Type E thermocouple elements.

Select the thermocouple type to match the input of the thermometer or temperature indicator connected to the probe.

Probe Length Options

Different insertion lengths are available to suit the size of the food, container or process being measured.

For BC-91, the published probe length is limited to 100 mm.

Cable and Connector Options

The standard BC Series cable is a silicone-rubber insulated thermocouple cable with a maximum published cable temperature of approximately 240°C.

Cable Length

Connector

BC Series Specifications

Temperature Range and Tolerance

The allowable operating temperature depends on the selected BC model. Non-coated models can cover temperatures up to 300°C, while the Teflon-coated BC-22 and BC-32 models are limited to 200°C.

At very low temperatures, the published tolerance changes according to the temperature range:

Response Time

Response speed varies according to probe diameter and construction. Thinner non-coated probes generally respond faster than larger or coated versions.

IPX5 Waterproof Construction

The BC Series has an IPX5 waterproof rating. The probe can be washed with running water after measurement, making it suitable for applications where regular cleaning is required.

After washing, moisture should be wiped from the probe before storage or reuse. The waterproof rating applies to the probe under the conditions specified by the manufacturer.

Selecting the Probe Diameter

BC-21

The Ø2.1 mm BC-21 provides the finest standard non-coated needle in the series and the fastest published response time at approximately 2.5 seconds.

BC-22

The BC-22 uses a Teflon-coated probe with an outside diameter of approximately 2.5 mm. Its operating range is limited to 200°C.

BC-31

The Ø3 mm BC-31 provides a balance between probe strength and response speed, with a published response time of approximately 3 seconds.

BC-32

The BC-32 is the Teflon-coated version based on the Ø3 mm probe construction. The outside diameter including coating is approximately 3.4 mm.

BC-51

The Ø5 mm BC-51 provides a larger and more robust insertion pipe for applications where a fine needle is not required.

BC-91

The BC-91 combines a Ø5 mm main pipe with a narrower Ø3 mm tip. It is available with a published 100 mm probe length.

Food Temperature Measurement

For internal temperature measurement, insert the probe far enough that the sensing section reaches the required measurement point rather than measuring only the surface layer.

For large food products, the required insertion depth may be greater than for small samples. Select the probe length accordingly.

Where measurements are repeated between different products, clean the probe appropriately between measurements according to the user's hygiene procedure.

Typical Applications

• Food processing
• Cooking temperature checks
• Meat and poultry temperature measurement
• Bakery production
• Liquid food measurement
• Sauce and paste temperature checks
• Chilled product measurement
• Production quality control
• Food research and development

BC Series Measurement Video

How to Specify a BC Series Probe

The complete BC model should be selected according to the measurement target, required response time, temperature range and connected thermometer.

Please confirm:

• Food, liquid or semi-solid material to be measured
• Expected temperature range
• Required probe diameter
• Required insertion length
• Need for Teflon coating
• Thermocouple Type K or Type E
• Cable length
• Connector type

Ordering Information

Specify the complete BC Series configuration when enquiring. Where the model number is not known, provide the required temperature range, probe diameter, insertion length, thermocouple type and connector.