It is important to note that the temperature of the water can drop 20°F after it leaves the manifold. To ensure the temperature at the food-contact surfaces of the equipment is hitting the proper final rinse temperature of 160°F (71°C), you must use some type of irreversible registering temperature indicator.
Irreversible test strips like the one below are tied to the dishrack and run through the dish machine. The dark-colored stripe will change to orange if the surface temperature is 160°F (71°C). These are not reusable. There are many strips on the market, read the manufacturer’s instructions prior to use.
There are digital temperature measuring devices available that are reusable. These only require battery replacements. (Read the manufacturer’s instructions for these units prior to use).
