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Rational SCCWE62G meat probe question
Good day,
I am running into an issue where my 40.00.606P temperature probe keeps failing. Specifically the insulation of the probe keeps melting and in turn causes the probe to not read accurately.
I have replaced this probe approx 4 times in the past 12months and am about to replace it again.
I spoke with the chefs and they leave the oven normally at 455* all day long and adjust based off what they need to cook. They generally run the kitchen for 14 hours a day.
Checking with Rational lead to nothing. What I want to know is if anyone has an idea of what temperature will the insulation fail at or get soft to the point any friction will remove the insulation.
Or is there anything I need to be aware of to ensure the chefs don’t do to continue damaging said probe.
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2 Replies
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Well, the oven is rated to operate up to 575°F, so I expect the probe is designed for something higher.
There are a few things regarding its installation which are important:
1. Instructions which come with the new probe are very specific about the
length of the probe’s cord beyond its thru-wall stain relief for any given
oven model #. You should strictly adhere to those instructions to
ensure proper routing.2. The probe comes with several “beads” around its cord. I generally secure the probe’s cord with those beads encased within that little “chase” at the roof of oven’s cooking compartment so those beads offer some cushion or “stand-off” in there. After all, that is the area which is nearest the blazing hot heat exchanger.
3. There are several clips that run down the outside, front part of the left air baffle. The probe cord should be secured within those clips as it runs down that baffle to the floor of the cooking compartment.
4. Lastly, with properly measured cord length and correct routing, the probe tip should exactly line up with a collar welded to the right-hand pan support. The operator of the oven should be sure to “park” the probe within that collar when it’s not in use.
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thanks for the info.
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