It’s called a classic for a reason. Its Super-Fast® readings, large display, and splash proof design have made it the preferred temperature instrument of professional chefs and BBQ pitmasters for over a decade.
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Classic Thermapen Special
America's Test Kitchen - Winner
TurnTo Review Count:
1276
PLP Message:
It’s called a classic for a reason. Its Super-Fast® readings, large display, and splash proof design have made it the preferred temperature instrument of professional chefs and BBQ pitmasters for over a decade.
PLP Sublist:
Super-Fast 2-3 second readings, top rated by leading Cook's magazine. Must-have kitchen tool.
TurnTo Average Rating:
4.8
PLP/PDP Message:
It’s called a classic for a reason. Its Super-Fast® readings, large display, and splash proof design have made it the preferred temperature instrument of professional chefs and BBQ pitmasters for over a decade.
accessory:
116
accessory:
132
accessory:
813
accessory:
221
accessory:
250
accessory:
299
accessory:
355
accessory:
120
accessory:
770
accessory:
119
atc-product-pa:
886, 1087, 355, 1108,666, 1022, 221
Sensor Type:
K Thermocouple
NSF:
NSF Approved
accessory:
883
Price Message PDP/PLP:
Classic Thermapen Special
America's Test Kitchen - Winner
Super-Fast® and Accurate: 2-3 second readings with ±0.7°F accuracy With full readings in just 2-3 seconds, Classic Thermapen is second only to Thermapen ONE.
Long Battery Life: 1500 hours of battery life Always there when you need a temp check.
Auto on/off: No unnecessary buttons We built in the auto on and off feature to eliminate buttons that trap food and bacteria in crevices.
NIST-Traceable Calibration Certificate Each Thermapen is individually calibrated and includes a NIST-traceable calibration certificate.
High accuracy to ±0.7°F (±0.4°C)
Water-resistant design
Includes Polygiene Biomaster silver ion technology to reduce microbial growth
°F to °C reconfigurable
Classic Super-Fast Thermapen is a professional tool (originally designed for commercial kitchens, labs and manufacturing plants) that has become the top consumer cooking thermometer for home use. Its popularity among celebrity chefs, cooking magazines, top foodies, bloggers and competition BBQ teams has made the Thermapen into an essential tool in the best-equipped home kitchens and backyard BBQ rigs.
Made by Hand in England, the Thermapen is faster and more accurate than any other cooking thermometer on the market. Competitors have tried to copy the Thermapen with mass-produced products made in China and have flooded the housewares market with slower, less-accurate knock-offs. However, when compared to true competing commercial thermocouple thermometers, the Thermapen is not only faster and more accurate, it's also less expensive!
The Thermapen's speed and accuracy will reveal more about food and cooking techniques than you ever imagined. You'll learn that temperatures are always changing; a roast is never the same temperature throughout while cooking. If you want to know what's really going on, get a Thermapen.
If you want to experience speed and precision (traceable to National Standards) and you're on a quest for culinary perfection, you will want a Thermapen. Add up the expense of wasted meats alone and you'll justify the cost of this professional tool.
A Thermapen can be used for virtually anything that needs to be cooked or chilled. Use it on meats, fish, casseroles, re-heated foods, breads, cakes, deep frying and candy. You don't have to have a Thermapen to be a great cook; however, more than one celebrity chef and several food writers have testified that a Thermapen will make you a better cook...AND, you can choose your own color! Order one today.
Wondering what temperature to cook pork? New recommended pork internal temperature affects pork tenderloin cooking time and other pork done temperatures.
The best steak you’ve ever had can be the steak right in front of you every time, if you know how to cook it right! Follow our temps for the best NY strip.
The Thermapen Is the Last Cooking Thermometer You'll Ever Need
"It takes readings in less than three seconds, is accurate to less than a degree, and is designed to last for ages. It really is the best cooking thermometer we’ve ever used, and it deserves a place in your kitchen." Read the Review
A $99 Thermometer? Why the Thermapen Is Worth It
"There is one tool in the kitchen that I simply can’t do without. Now, I really don’t believe that you must buy a bunch of pricey tools in order to cook well, so recommending a [now $79] thermometer may seem out of touch. But honestly: this incredibly useful, incredibly fast and accurate thermometer is a game-changer..." Read the Review
Alton Brown's GEAR for Your Kitchen
"The thermometer I use most is the Thermapen by ThermoWorks, and, no, I'm not paid to say that. This particular model edges out other (cheaper) digitals because it's got a long, rotating, orientable probe, a huge readout, and circuitry that updates its information faster than any other model..." (pg. 167)
Specifications
Range
-58.0 to 572.0°F (-49.9 to 299.9°C)
Accuracy
±0.7°F (±0.4°C) from -58 to 392°F (-49.9 to 199.9°C), ±1.8°F (±1.0°C) from 392 to 572°F (200 to 299.9°C)
Resolution
1.0°F/°C full range (user reconfigurable to 0.1°F/°C)
Response Time
Full reading in 2-3 seconds (0.4 seconds per time constant)*
Probe
4.5 L inches, High Performance Type K Thermocouple
Display
LCD: 0.81 H x 1.87 W inches (20.6 H x 47.5 W mm), Digits: 0.55 inches (14mm)
Auto Shutoff
10 Minutes (user reconfigurable to disable auto-off)
Water Resistance
IP65
Operating Range
-4 to 122°F (-20 to 50°C)
Battery
CR2032 (3V) lithium coin cell x 2, 1500 hours UL 4200A Certified
Dimensions
1.85 H x 6.1 W x 0.75 D inches (47 H x 153 W x 19 D mm)
Weight
0.21 lbs (97g)
Certificate
Includes NIST-Traceable calibration certificate
* Response time defined as five time constants for 99.3% of actual temperature.
Complimentary Guidebook with every Thermapen Purchase
Order a Thermapen today and we'll throw in a copy of our new 20 page guidebook: "Using Your Thermapen: A Guide to Better Food Through the Proper Use and Care of Your Splash-Proof Thermapen" at no extra charge. The guide features basic cooking temperature principles, step-by-step instructions for customizing and cleaning your Thermapen, special considerations for getting just the right doneness with meat, poultry and fish, QuickTips, Frequently Asked Questions, diagrams, and more. Plus, there's a handy chart of food safety and chef-recommended temperatures on the back!
If you own a Thermapen and don't have a guidebook but would like one, Request a guidebook to have one mailed to you.
Available in Multiple Colors
Originally, we manufactured the Thermapen in gray only. Later we added all the food-safety color-coding versions. Many people in the food industry use color coding to prevent cross contamination by dedicating tools to specific food products. That way, a knife, cutting board or thermometer that is used for say, raw poultry, won't end up contaminating fresh vegetables like salad greens.
That was the reason we did multiple colors for the Thermapen. Of course most people buy a color variety simply according to personal preference. Even in commercial applications it seems most people buy colors so they can quickly tell who belongs to which Thermapen (blue is Fred's, yellow is Cathy's, etc…)
In 2006 we added black and orange which weren't even on the color coding system. If you have a color preference that we don't make yet, email us and we'll keep track of your vote.
Standard Color Code: Red = raw meat, raw beef and pork. Blue = raw seafood Yellow = raw poultry Green = produce White = dairy or bakery items
What is Biomaster?
Biomaster is a silver-based antimicrobial additive that is molded directly into the plastic housing that becomes an integral part of the product to prevent bacteria growth on its surface. The controlled release of the active ingredient provides maximum antimicrobial protection for the life of the product. When bacteria come into contact with a Biomaster protected surface, the silver ions prevent them from growing, producing energy or replicating, therefore they die, inhibiting degradation, discoloration or odors. Biomaster is an additional line of defense between cleanings.**Biomaster does not protect the user from disease causing organisms and is not a substitute for good hygiene and/or cleaning.
Classic Thermapen FAQ
1. Where can I buy the Thermapen? You can buy it right here online. There are only a few authorized dealers, (watch out for counterfeit Thermapen look-alikes). There are a few retail outlets in the U.S. and Canada that stock the Thermapen.
2. Why don't more retail outlets carry it? Most retailers want to more than double their money. The big name chains want the most. If a product costs them $4, they want to charge you $10. The Thermapen is already priced at "Trade Pricing". Meaning, this is the price we sell it to commercial food service users and health departments. And, we offer it to the general public at the same price. Big retail chains would have to charge you much, much more and they'd still be mad that we would take your order at a lower price. The retailers that do carry the Thermapen are not making their normal mark-up so thank them if you buy there!
3. Where can I buy replacement batteries? The Classic Super-Fast Thermapen uses two coin cell batteries, CR2032, which are commonly found at Wal-Mart, Target, and other stores. You can also order spare batteries from us.
4. How long should the battery last? The Classic Super-Fast Thermapen batteries are rated for 1,500 hours of use (was 100 hours). In the battery compartment you can enable and disable the auto-off feature. The auto-off feature will extend the life of the batteries. See owner's manual for details.
5. Will the Thermapen tell me when my meat is done? Not exactly. Instead it (very quickly) tells you the actual temperature and you decide if that is "done". We can give you the USDA guidelines for food safety but you should consult your favorite cookbooks, TV shows and recipes for advice not only on safe temperatures but the best cooking temperatures for flavor and texture. Also remember that individual preference is very important.
6. Other digital cooking thermometers are cheaper. Why pay more for a Thermapen? In use there's a big difference. Don't take our word for it. Check our Reviews page to read the many reasons written by others. Cheaper thermometers are limited by the technology that they use. These can be mass produced for just a few dollars. On the other hand, the Thermapen is hand-assembled and hand-tested and uses a professional thermocouple circuit design. This design costs more to make than the cheap thermometers.
7. Why is the Thermapen so much faster than other cooking thermometers? The main reason is the professional thermocouple technology that we use instead of mass-produced thermistor technology. Thermocouples are recommended by the USDA for measurement of cooked meat products and thin portions. Go here to see what a thermocouple means in performance vs. a thermistor. We also use a reduced-diameter needle tip on the probe. Comparable professional meters cost $140 to $300 for the electronics and a similar probe! Some improvements were made in the sensor manufacturing process and the probe assembly in the new Splash-Proof Thermapen to make it just slightly faster than the original Super-Fast™ Thermapen.
Download Classic Thermapen Operating Instructions
Order a Thermapen today and we'll throw in a copy of our new 20 page guidebook: "Using Your Thermapen: A Guide to Better Food Through the Proper Use and Care of Your Splash-Proof Thermapen" at no extra charge. The guide features basic cooking temperature principles, step-by-step instructions for customizing and cleaning your Thermapen, special considerations for getting just the right doneness with meat, poultry and fish, QuickTips, Frequently Asked Questions, diagrams, and more. Plus, there's a handy chart of food safety and chef-recommended temperatures on the back!
Originally, we manufactured the Thermapen in gray only. Later we added all the food-safety color-coding versions. Many people in the food industry use color coding to prevent cross contamination by dedicating tools to specific food products. That way, a knife, cutting board or thermometer that is used for say, raw poultry, won't end up contaminating fresh vegetables like salad greens.