
Click here to see larger image
Single-use, color-changing label measures heat of final rinse cycle in automatic dishwashers.
• Peel from dish test surface, then attach to a log book for HACCP record keeping
• Use 160°F Thermolabel for machines that use chemical sanitation; 180°F Thermolabel for hot water sanitation machines
• 24 per pack
You can always remove it later.
Found on page 0660 of Source Book 2010 Spring/Summer