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TME

TME Sous Vide Temperature Monitoring Kit with Needle Probe

SKU: GG729

£144.00(£172.80 inc VAT)

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This kit from TME provides everything needed to monitor food temperatures accurately during sous vide cooking. The key feature is the needle probe, which is designed to be inserted through a vacuum-sealed bag without breaking the seal — allowing operators to take a core temperature reading from within the pack and then reseal it using the included self-sealing tape. The kit is supplied complete with a thermometer, needle probe, self-sealing tape, a temperature log book, and a carry case, making it a self-contained solution for HACCP-compliant temperature monitoring.

In practical terms, the ability to check food temperatures without compromising the vacuum seal is essential in sous vide kitchens where maintaining a sealed, sterile environment throughout the cooking process is the whole point of the method. Cutting a bag open to check temperature defeats that purpose and wastes product. This probe-and-tape approach is the accepted method for accurate in-bag monitoring, and the wide temperature range supports use across the full spectrum of sous vide applications, from gentle long-hold preparations through to higher-temperature finishing.

  • Test core temperature without opening or damaging the vacuum pack
  • Supports accurate HACCP temperature logging with included log book
  • Compact carry case keeps the kit clean and organised between uses
  • Self-sealing tape included for resealing bags after probe insertion
  • Suitable for both cook-chill and cook-hold sous vide operations

There are no electrical or installation requirements — the kit is portable and ready to use. It is worth confirming that your team is familiar with the correct needle-probe technique, as improper insertion can compromise the seal even with the tape in place. The log book supports due diligence records, though operators running high-volume sous vide programmes may want to consider whether a digital logging solution better fits their audit requirements.

This kit is well suited to restaurants, hotels, and catering operations running sous vide as part of their production process, particularly where HACCP records are required. It is equally practical for smaller operations setting up sous vide for the first time. If you have questions about temperature monitoring within a wider cook-chill or food safety system, the team is happy to talk it through.

Frequently asked questions

Can I really check the temperature without opening the vacuum bag?

Yes — the needle probe is designed to pierce the bag wall cleanly, allowing a core temperature reading to be taken from inside the sealed pack. The self-sealing tape included in the kit is then applied over the puncture point to restore the seal. The technique does require care and a degree of practice to ensure a reliable reseal, so it is worth training staff on the correct method before relying on it for critical temperature holds.

Is this kit sufficient for a high-volume sous vide operation?

For kitchens running sous vide at high volume — multiple baths, large batch production, or cook-chill at scale — this kit provides the right monitoring capability but the paper log book may not keep pace with audit requirements. In those environments it is worth considering whether a digital temperature logging system would better support your due diligence process alongside this kit.

Does this kit work with all types of vacuum bags?

The needle probe is designed for use with standard vacuum pouches as used in commercial sous vide. Bag thickness and material can vary between suppliers, which may affect how cleanly the probe seats and how well the self-sealing tape holds. If you are using non-standard or particularly thick bags, it is worth testing the technique before relying on it during live service.
TME Sous Vide Temperature Monitoring Kit with Needle Probe

£144.00(£172.80 inc VAT)

£144.00(£172.80 inc VAT)

This kit from TME provides everything needed to monitor food temperatures accurately during sous vide cooking. The key feature is the needle probe, which is designed to be inserted through a vacuum-sealed bag without breaking the seal — allowing operators to take a core temperature reading from within the pack and then reseal it using the included self-sealing tape. The kit is supplied complete with a thermometer, needle probe, self-sealing tape, a temperature log book, and a carry case, making it a self-contained solution for HACCP-compliant temperature monitoring.

In practical terms, the ability to check food temperatures without compromising the vacuum seal is essential in sous vide kitchens where maintaining a sealed, sterile environment throughout the cooking process is the whole point of the method. Cutting a bag open to check temperature defeats that purpose and wastes product. This probe-and-tape approach is the accepted method for accurate in-bag monitoring, and the wide temperature range supports use across the full spectrum of sous vide applications, from gentle long-hold preparations through to higher-temperature finishing.

  • Test core temperature without opening or damaging the vacuum pack
  • Supports accurate HACCP temperature logging with included log book
  • Compact carry case keeps the kit clean and organised between uses
  • Self-sealing tape included for resealing bags after probe insertion
  • Suitable for both cook-chill and cook-hold sous vide operations

There are no electrical or installation requirements — the kit is portable and ready to use. It is worth confirming that your team is familiar with the correct needle-probe technique, as improper insertion can compromise the seal even with the tape in place. The log book supports due diligence records, though operators running high-volume sous vide programmes may want to consider whether a digital logging solution better fits their audit requirements.

This kit is well suited to restaurants, hotels, and catering operations running sous vide as part of their production process, particularly where HACCP records are required. It is equally practical for smaller operations setting up sous vide for the first time. If you have questions about temperature monitoring within a wider cook-chill or food safety system, the team is happy to talk it through.