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T·STICK

Single-use thermometers
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MEET THE T·STICK FLAVORS

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140˚F

I am great for cooking fish to perfection and for hot-holding in commercial food service.
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160˚F

Use me for cooking ground beef, pork, veal and lamb.  I am also good for egg dishes.
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165˚F

I have a lot of uses, including chicken, turkey, duck, goose, leftovers and casseroles.
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170˚F

Ground lamb is a great fit for me.  So are well-done steaks, chicken, roasts, and chops.
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A REVOLUTION IN FOOD SAFETY

T-Sticks are a single-use, disposable cardboard thermometer used to quickly check if meat, fish or poultry are thoroughly cooked and safe to eat. The tip of the T-Stick changes from white to colored within 3-10 seconds (depending on which temperature T•Stick you're using), indicating a safe temperature has been reached.
Use T-Sticks to prevent infection from food-borne bacteria, such as E. coliO157:H7.  T-Sticks are much easier to use than meat thermometers. The sensing part of a meat thermometer must be entirely inserted to be accurate, which is difficult to do with a 3/8-inch thick hamburger. T-Sticks eliminate cross-contamination, and do not need to be recalibrated like regular thermometers.
Grilled Salmon Fillet with Grilled Vegetables
Thomas Ford

MEET THE INVENTOR

Since the time Tom began washing glassware at age 14 in the MIT Food Technology Lab in 1943, he has been cooking up one invention after another.
MEET THE TEAM
Copyright © 2017 T•Stick.com.  All rights reserved.

PRODUCTS

T​·Stick 140˚F (60˚C)
T​·Stick 160˚F (71˚C)
T​·Stick 165˚F (74˚C)
T​·Stick 170˚F (77˚C)
T​·Stick Variety Pack 1
T​·Stick Variety Pack 2
T​·Stick Variety Pack 3

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T-Stick Directions and Usage
HACCP Chart and Guidebook
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T•Stick Team

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