Taylor 5924 Large Dial Kitchen Refrigerator and Freezer Kitchen Analog Thermometer, 3 Inch Dial,Silver, 1 Count (Pack of 1)

A simple rugged mechanical refrigerator and freezer thermometer that does not respond rapidly to temperature changes (minutes vice seconds) - so it will tell you the average temperature being maintained. The other plus for me, no batteries are required. I checked my set of four against a very accurate liquid thermometer in the range from -10 to +40 F. They were always within +/-1 deg F at stable temperature, which is close enough for my home and camping trailer refrigerators & freezers. If you do not need fast response time or high accuracy, these are acceptable thermometers. They will let you know if you lose electrical power, when you are getting in trouble with your refrigerator/ freezer temperatures. Also, they will confirm the temperature setting of your refrigerator / freezer with reasonable accuracy. However, if you need high accuracy or fast response time, you need a liquid thermometer that is food safe (no mercury).

As someone who takes food safety very seriously, I cannot recommend the Taylor 5924 Large Dial Kitchen Refrigerator and Freezer Thermometer enough. This thermometer is not only easy to read, but it's also highly accurate, which is crucial when you're monitoring the temperature of your fridge and freezer to prevent food spoilage and contamination.The 3-inch dial is large enough to quickly check the temperature without having to squint or struggle to read it. The silver design looks sleek in my kitchen, and I love that it's easy to hang or place inside both my fridge and freezer. It's incredibly durable, and I trust it to provide consistent readings over time.I’ve been using this thermometer to ensure my fridge is at the proper temperature to prevent bacteria growth, and the freezer stays at the ideal temperature for frozen goods. The dial clearly shows the temperature range for both safe storage and the "danger zone" for food, making it an invaluable tool for anyone who cares about food safety.If you’re serious about food safety or just want to ensure your appliances are working properly, I highly recommend this thermometer!

I bought 4 of these at the same time. Very well packaged (almost too well - hard to remove from the molded packages). First two things I did was check for accuracy, repeatability and linearity. All were set side by side in a room temp environment and given 2 hrs. to stabilize. All displayed the same temp, +/- 1 degree. Then all 4 were placed together in a freezer for 2 hrs with same result. Then a laboratory grade thermometer was added to the mix, and the Taylor thermometers showed about 1.5 degrees F difference from the lab grade thermometer. Close enough for me to trust them with my food across two dedicated freezers, and a side by side refrigerator (freezer/refrig combo unit). Mac

Since this was bought for a refrigerator, I had to test it against known temperature gauges. I found it reads 3 degrees high. Not a big deal. Just know there is some built in error factor. For a refrigerator gauge, it works fine.

I have very old workhorse Kenmore appliances. Appliance people tell me, “ Never give them up”, they are the best. I decided to buy these Taylor thermometers just to make sure my freezer and refrigerator/freezer are freezing and cooling correctly. They are! I feel more comfortable know the appliances are working correctly with those added thermometers in place. Very reasonably priced.

Work as expected. Have one in the fridge and one in the freezer. Temps might be off a degree from each other, across room, fridge and freezer temps but were close enough for me.

This is the product EVERYONE should have. It always surprises me how many people do NOT have a thermometer in their fridge, and how many people rely on digital circuitry that is built-in to the unit alone without having any means of verifying the exact temp.As the price of this shows, it's a very small expense. And while this seems like an items of minimal importance, it can save a lot of money and a lot of grief.I like to think of myself as middle of the road when it comes to the level of strict with food handling/safety. I clean my kitchen using accelerated hydrogen peroxide, carefully clean the areas I prepare raw meats that make contact with it, don't prepare foods to be eaten raw with raw meat on the same surfaces or with the same tools, refrigerate food promptly if there are leftovers, etc. But I don't worry about illness from food to a point where it consumes me. I use generally sensible practice, and rely on that practice to ensure my health and the health of those I cook for are never compromised. Thus far it's worked well at least for me.As much as we hear talk about illness from incorrectly handled or cooked foods, we don't hear nearly as much about incorrectly STORED foods, which is equally or even more important. Foods left between 41 degrees F to 140 degrees, are in what is commonly referred to as "the danger zone". This is where bacteria multiplies at the fastest rate (sometimes many fold more than out of the danger zone, and it is not linear--> in some cases, food that is not refrigerated at the correct temperature can have more bacteria in it in under 3 hours than the same food stored correctly for 5+ days). So that is why we have fridges to begin with (i.e., slow bacterial growth). So you want your fridge to stay at 40 or below (preferably slightly below) and your freezer at 0 (preferably -10 if you put larger quantities of hot foods [ex: soup] directly in the freezer because it increases the temp more).If the temp goes above this for an extended period, there are various strains of bacteria that can multiply and can make even healthy people sick. As you generally use a fridge to extend the time food is safe to eat, a prolonged period of days of storage, even if just a few degrees above 40, can result in an explosion of bacteria which can cause illness ranging from gas and stomach cramps to a trip to the ICU. Likewise, if you store meat in a freezer for 10 months and it is not stored at the correct temperature, that can end pretty badly.Luckily, this is simple to avoid: keep your fridge/freezer at the right temp, verify it, and don't worry about it further. As the stakes are pretty high if one fails to keep the temp correct, is reliance on a built-in thermostat alone sufficient? NO! We cannot 'feel' 43 degrees versus 39, and built-in thermostats lack a way to verify and sometimes do not work properly. [Over]Reliance on them alone is a pretty big gamble and sets the stage for an outcome comparable to 'the GPS told me to drive off a cliff and I did because the electronic device can't ever be wrong, hence conscious action & judgment on my behalf was unnecessary.'So you get this thermometer to verify rather than assume. Ideally, you put one towards the front of a fridge (near the door area), and one towards the back close to where the cold air comes in...you will immediately notice the difference and how fridges do NOT maintain a completely constant temp. Some foods store better towards the colder areas, and others it does not matter. You only need one in the freezer.Another thing you will notice is that if you put large quantities of hot food in the fridge, most fridges will see a considerable rise in temp. While this is normally safe and the temp is quickly brought back down to safe levels, in cases of huge quantities of hot food (ex: a ton of soup), the rise in temp is above acceptable degree and time (so for large quantities of soup, a cooling paddle is advised).One more note that comes to mind is that most fridges take 12-24 hours for an adjustment of a thermostat to take full effect. On heavily stocked units with large quantities of liquid, this can take even longer.So the bottom line is that this allows you to take charge of your food for the price of under 20 bucks total. You don't have to passively rely on a thermostat that you would otherwise have no means of verifying was correct, and you don't have to worry that your fridge might be too warm but have no way to verify. If the power goes out, now you know if you have to throw all of the food out, or if this is an unnecessary waste of hundreds/thousands of dollars of good (and safe) food. Now you can verify the temps are correct, and you can also be 100% sure that when you adjust the fridge or freezer settings that the adjustment is what you wanted it to be.So my personal opinion is that this is a necessary kitchen tool, rather than a luxury, and that the benefits of this small investment are tremendous.

Accurate and the big design makes it easy to read without opening the door of my wine fridge which I converted to a beer and wine fermentation chamber