Single-use adhesive label that is applied directly to the dishware and verifies, through a permanent color change, that the surface has reached the disinfection temperature. Documentary proof for the HACCP plan in industrial kitchens, catering and hospitals.
The key distinction in hygiene control is that the machine display shows the temperature of the water or the chamber, not the temperature each piece actually reaches. Food safety regulations require verifying the temperature on the surface of the utensil, and that is where irreversible indicators come in.
The rinse water in a high-temperature industrial dishwasher typically circulates between 80 and 85 °C (wash phase at 60–65 °C, per the DIN 10534 reference for commercial dishwashers). That rinse must transfer enough thermal energy for the dishware surface to reach at least 71 °C, the threshold associated with a 5-log microbial reduction (99.999%).
Load density, the orientation of the pieces, spray shadows and stacked racks can leave specific areas short of the threshold even when the machine shows the correct temperature. The irreversible indicator solves precisely that blind spot: it records whether that piece, in that position, in that cycle, reached the disinfection temperature.
The rinse water transfers heat to the dishware, but only part of it reaches the surface of the piece: the TDI label confirms whether that point reached the 71 °C minimum. It is best not to exceed ~90 °C, since beyond that the water starts to vaporize and transfers heat less effectively.
The reference model for this application is the TDI label, an irreversible indicator with three temperature points made specifically for monitoring disinfection in industrial dishwashers. It features the most widely accepted critical point of 71 °C in the center, plus one point below and one above, so the result is not a simple yes/no but a reading of the cycle's actual thermal margin:
At the end of the cycle, the label peels off easily thanks to its outer laminate and its specific adhesive, and can be filed as documentary proof in the HACCP records.
Three cards with the 65, 71 and 82 °C points: only 65 activated (short cycle), 65 and 71 activated (correct disinfection), and all three activated (wide margin).
Models with other temperature points are also available for different applications — engine monitoring, cold chain, thermal processes — on technical request.
Choose the label format and buy online the reference you need for your sanitization plan.
In stock · The price is for the supply format shown
| Parameter | Value / Range |
|---|---|
| Indicator type | Irreversible (permanent color change) |
| Temperature points | 3 points · 65 / 71 / 82 °C (150 / 160 / 180 °F) |
| Reference disinfection threshold | 71 °C on the utensil surface |
| Backing | Laminated self-adhesive paper |
| Reaction | White → black as each point is reached |
| Use | Single cycle (disposable) |
| Application | Directly on dishware or metal utensils |
| Removal | Peels off after the cycle, can be filed as proof |
| Supply format | Boxes of 1,000 units |
Tell us the type of installation —industrial kitchen, catering, hospital— and the monitoring frequency you need, and we'll confirm the right model and the delivery time. Free technical support, permanent stock, manufacturer since 1975.
A few precautions ensure that the label reading is representative of the actual cycle.
The use of an irreversible indicator is based on the same criterion found in the main food hygiene references.
In the EU, Regulation (EC) No 852/2004 requires food business operators to implement procedures based on hazard analysis and critical control points. Dishware sanitization is usually a critical control point (CCP) that must be verified and documented.
It matches the criterion of the FDA Food Code (section 4-703.11 B), which requires verifying 71 °C on the utensil surface using an irreversible registering temperature indicator.
Hygiene references for commercial and industrial dishwashers, with rinse water at around 80–85 °C.
The rinse should not exceed ~90 °C, since above that point the water starts to vaporize and transfers heat to the surface less effectively.
The indicator for industrial dishwashers is used wherever dishware sanitization is an auditable critical point.
Monitoring of trays and tableware with documentary traceability for on-board food safety audits.
Verification of dishware disinfection in kitchens serving vulnerable populations.
Compliance with the HACCP plan and health inspections.
Sanitization records in high-volume services.
The dishware surface must reach at least 71 °C, the threshold associated with a 99.999% reduction of microorganisms. To achieve this, the rinse water in an industrial dishwasher typically circulates between 80 and 85 °C, since part of that energy is lost in the transfer to the utensil. The irreversible indicator confirms that the temperature was reached on the piece, not just in the chamber.
Because the display shows the temperature of the water or the chamber, not the temperature each piece receives. Load density, dishware orientation and areas with little spray coverage can leave utensils below the threshold even when the machine shows the correct value. The surface indicator measures exactly what the regulations require you to verify.
Yes. Its color change is permanent and irreversible, so the peeled-off label remains as physical, datable proof that the cycle reached the disinfection temperature. It can be filed with the HACCP plan records and presented in audits or health inspections.
On a clean metal piece in the load (a plate, tray or piece of cutlery), never on the rack or the interior of the machine. Metal gives the most representative reading. In dense loads it is advisable to place several indicators in different positions to detect areas of uneven heating.
It depends on the guidance of the local health authority or each facility's internal protocol. If there is no specific requirement, a weekly check is a common reference. It is recommended not to verify on the first cycle of the day and to run 2–3 cycles beforehand so the machine is at its normal operating temperature.
Tell us the type of installation —industrial kitchen, catering, hospital— and the monitoring frequency you need, and we'll confirm the right model and the delivery time. Free technical support, permanent stock, manufacturer since 1975.
