Taylor Precision Products 5911N Candy Deep Fry Thermometer

Product Description

The TAYLOR PRECISION PRODUCTS 5911N is a stainless steel candy and deep fry thermometer built for high-heat cooking applications where accurate temperature monitoring is critical. The 2.5-inch dial face displays both Fahrenheit and Celsius scales simultaneously, allowing quick readings without conversion. A preset indicator marks key temperature stages, and an adjustable pan clip secures the thermometer to the side of a pot or fryer for hands-free monitoring. The unit is dishwasher safe, reducing cleanup time in commercial or residential kitchen environments. Food service professionals and kitchen technicians rely on this style of dial thermometer for consistent, repeatable results when working with sugar stages or hot oil.

This thermometer is suited for candy making, deep frying, and other high-temperature liquid cooking where surface or instant-read thermometers are not appropriate. The adjustable pan clip accommodates a range of pot wall thicknesses, making it practical across standard stockpots, saucepans, and commercial fryer baskets. The dual-scale dial reduces error when following recipes that specify either Fahrenheit or Celsius values. It is appropriate for both professional food service settings and knowledgeable home cooks working with high-temperature applications.

Key Features

• 2.5-inch dial face with simultaneous Fahrenheit and Celsius scales
• Stainless steel construction for corrosion resistance and durability in high-heat environments
• Preset indicator marks critical temperature stages for candy and frying
• Adjustable pan clip for secure, hands-free mounting on pot or fryer walls
• Dishwasher safe for easy cleaning and sanitation compliance

Compatibility

Designed for use with standard stockpots, saucepans, and deep fryers in residential and commercial kitchen environments where dial-style immersion thermometers are required.

Installation Notes

Attach the adjustable pan clip to the rim of the pot or fryer before heating the liquid to ensure proper probe immersion depth. The probe tip should be fully submerged in the liquid but should not contact the bottom of the vessel, as direct contact with a heated surface will cause inaccurate readings. No tools are required for setup. Follow applicable food safety guidelines and equipment sanitation codes when using in a commercial food service environment.