Tag Archives: temperature calibrator Archives | TEGAM

AMS2750F Pyrometry Has Dropped

The latest version of AMS2750 Pyrometry has just been released. Revision F is a complete rewrite so it pays to read it carefully to see how the changes may impact your operations. This post will be focusing on instrumentation since that is what we know best at TEGAM. In the first paragraph, the standard states…
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TEGAM’s 940A Thermocouple Temperature Calibrator Meets Two Navy SCAT Applications for New Requirement Contract

***US Navy Again Contracts with TEGAM, Inc.*** TEGAM’s 940A thermocouple temperature calibrator has recently been specified by the Navy to meet not one but two applications where Subcategory Code (SCAT) 4127 and 4128 are required. Previously, the Navy had specified separate thermocouple temperature calibrators to satisfy applications where SCAT 4127 and SCAT 4128 are required.…
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Circuit Diagnostics Using a TEGAM Temperature Calibrator/Thermocouple Calibrator

Circuit Diagnostics Using Temperature Calibrators/Thermocouple Calibrators  Did you know that you can use your TEGAM temperature calibrator as a diagnostic tool to troubleshoot your temperature control circuit? Your temperature calibrator needs a combination of features to make it a useful diagnostic tool. It needs a dual display - one for the output and one for…
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Using Temperature Calibrators for Circuit Diagnostics

By Dan Jackson, TEGAM Thermometry Product Manager Editor's note: An updated version of this post appears here. Did you know that you can use your temperature calibrator as a diagnostic tool to troubleshoot your temperature control circuit? Your temperature calibrator, sometimes known as a process calibrator or temperature simulator, needs a combination of features to…
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TEGAM helps you implement an effective HACCP strategy

The food safety strategy known as Hazard Analysis and Critical Control Point (HACCP) was first developed as a way to ensure that food for astronauts was safe. Now, it's pervasive throughout the food industry. HAACP focuses on preventing hazards that could cause food-borne illnesses by applying science-based controls, from raw material to finished products. Instead…
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