Optris CS LT Infrared Thermometer
Ideal for temperature measurements in tight spaces, with -40 to 1886°F temperature range & 15:1 optical resolution
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- 0 to 3.5VDC 32 to 662°F (0 to 350°C) default output
- Change scale to anything within the full range
- -40 to 1886°F (-40 to 1030°C) temperature
- 0 to 10VDC
- Type K thermocouple
- Requires programming kit ACCSUSBK
- ±1.5% or ±2.7°F accuracy
- ±0.75% or ±33.4°F repeatability
- 15:1 optical resolution
- 8 to 14μm spectral range
- 5 to 30VDC power supply
- 25ms response time
- IP 63 rated
What's in the Box
- 2 mounting nuts
- 1m connection cable
- Quick start guide
The Optris CS LT infrared thermometer is designed for temperature measurement in tight spaces. It can be employed in ambient temperatures up to 176°F without additional cooling. It features peak hold, valley hold, average, and extended hold functions with threshold and hysteresis. LED-functions include alarm indication, automatic aiming support, a self diagnostic function, and temperature indication.
The Optris CS LT features signal processing with parameters that can be adjusted with Optris Compact Connect temperature analysis software. The software is necessary to document and analyze temperature measurement data, and is available as a free download. It is compatible with all netbooks, notebooks, and PC systems via Windows XP, Windows Vista, Windows 7 and 8.
Here's how some of our customers used this product.
Automated Food Production
The Background: Our customer is an OEM that designs and manufactures automated pizza dough presses. They seek a way to ensure frozen pizza dough is not accidently put into the press.
The Problem: The customer’s automated press transports frozen dough on a conveyer system with the dough gradually thawing as it inches towards the heated press. Frozen dough is used as it’s easier to handle, cleaner, and won’t rise in the warm environment. Sometimes, however, the dough may fail to properly thaw. If frozen dough enters the press, it could cause significant damage to components. The customer needs a way to identify frozen dough before it can cause damage.
The Solution: We recommend the Optris CS LT infrared thermometer which can be mounted in front of the heated press where it will monitor the temperature of all dough. If it detects a piece of dough still frozen, it sends a signal to the PLC that will prevent the press from being actuated.