FLUKE54200中文操作指南

FLUKE54200电视信号发生信号器Fluke 54200电视信号发生信号器是一款高质量的仪器，被广泛应用于电视信号测试和分析领域。

它能够产生高质量的模拟电视信号，并能够调整频率、幅度和调制方式等参数，以满足用户的不同需求。

首先，Fluke 54200电视信号发生信号器具备出色的性能和稳定性。

它采用先进的技术和设计，能够产生精确且稳定的电视信号。

这意味着用户可以通过这款信号发生器进行准确的信号测试和分析工作，以确保电视信号的可靠传输和接收。

其次，Fluke 54200电视信号发生信号器具备较大的信号频率范围。

用户可以根据实际需要调整信号频率，以适应不同的测试和分析环境。

无论是广播电视、卫星电视还是有线电视，都可以通过这款信号发生器进行准确的信号模拟和测试。

此外，Fluke 54200电视信号发生信号器还支持多种调制方式。

用户可以选择调幅、调频和调相等不同的调制方式，并可以通过仪器的面板进行简单的设置和调整。

这使得用户可以根据实际需求进行灵活的信号模拟和测试，以满足不同的应用场景。

Fluke 54200电视信号发生信号器还具备友好和易于操作的界面。

它采用直观的控制面板和显示屏，用户可以轻松地设置和调整信号参数。

同时，仪器还提供了丰富的接口和连接选项，以便用户与其他设备进行快速和方便的连接。

总之，Fluke 54200电视信号发生信号器是一款功能强大、性能卓越的仪器。

它能够产生高质量的电视信号，具备较大的频率范围和多种调制方式，同时还具备友好和易于操作的界面。

因此，它是电视信号测试和分析领域的理想选择。

Fluke54200电视信号发生信号器在电视行业中起到了至关重要的作用。

它不仅具备了先进的技术和高质量的性能，还能够满足用户在不同应用场景下的需求。

首先，Fluke 54200电视信号发生信号器具备出色的性能和稳定性。

它采用了最新的技术和设计，能够产生精确且稳定的电视信号。

这对于电视行业来说非常重要，因为一个准确和稳定的信号对于信号传输和接收的可靠性至关重要。

LIMITED WARRANTY AND LIMITATION OF LIABILITY This Fluke product will be free from defects in material and workmanship for two years from the date of purchase. This warranty does not cover fuses, disposable batteries, or damage from accident, neglect, misuse, alteration, contam-ination, or abnormal conditions of operation or handling. Resellers are not authorized to extend any other warranty on Fluke’s behalf. To obtain service during the warranty period, contact your nearest Fluke authorized service cen-ter to obtain return authorization information, then send the product to that Service Center with a description of the problem.THIS WARRANTY IS YOUR ONLY REMEDY. NO OTHER WARRANTIES, SUCH AS FITNESS FOR A PARTICULAR PURPOSE, ARE EXPRESSED OR IMPLIED. FLUKE IS NOT LIABLE FOR ANY SPECIAL, INDIRECT, INCI-DENTAL OR CONSEQUENTIAL DAMAGES OR LOSSES, ARISING FROM ANY CAUSE OR THEORY. Since some states or countries do not allow the exclusion or limitation of an implied warranty or of incidental or consequential dam-ages, this limitation of liability may not apply to you.Fluke CorporationP.O. Box 9090 Everett, WA 98206-9090 U.S.A. Fluke Europe B.V. P.O. Box 1186 5602 BD Eindhoven The Netherlands11/99Table of ContentsTitle Page Product Statement (1)FoodPro Plus Specifications and Features (2)Proper Application and Operation (4)Before You Start (4)Noncontact (Infrared) Mode (4)Mode Selection (5)Probe Mode (5)Countdown (Timer) Mode (6)HACCP Check (7)Noncontact Temperature Measurement Applications (8)Measuring Liquid Temperatures (8)Measuring Packaged Products in ColdStorage Cases (9)Measuring Food at the Receiving Dock (10)Measuring Food in Holding and ServingAreas (10)Field Verification of Accuracy (10)Infrared (IRT) and Probe channels (RTD) (10)Cold Temperature Verification Check (10)Hot Temperature Verification Check (11)Field of View (12)Operating and Ambient Temperature Range . 13 Response Time (13)Humidity (14)Emissivity (14)Setting/Changing °C and °F TemperatureScales (14)Selecting the °C Scale: (14)Selecting the °F Scale: (15)Cleaning Instructions (15)Probe Replacement (16)Battery Insertion and Replacement (16)iFoodPro PlusUsers ManualTroubleshooting (17)Other Operational Considerations (17)Certifications (18)iiNoncontact Food SafetyThermometerProduct StatementThank you for purchasing this food safety thermometer. We are confident that you will be pleased with the quality and performance of this product. Please take a few moments to familiarize yourself with the operation, features, and benefits of this fine product. This food safety thermometer combines two precision thermometers in one unit: a specially calibrated noncontact infrared thermometer (IRT) and a calibrated resistance thermal device (RTD) penetration probe. The noncontact mode can be used for quick scans of a surface temperature, while the probe mode is used to accurately measure internal temperatures.1FoodPro Plus Users Manual2FoodPro Plus Specifications and FeaturesSee Table 1 for specifications and features. Specifications are subject to change without notice.Table 1. Specifications and FeaturesNoncontact Food Safety Thermometer FoodPro Plus Specifications and Features3Table 1. Specifications and Features (cont.)FoodPro Plus Users Manual4 Table 1. Specifications and Features (cont.)Proper Application and OperationBefore You StartFirst time users should reference “Battery Insertion Replacement” before using the unit.Noncontact (Infrared) ModePressing and holding the ON button starts the food safety thermometer in noncontact (infrared) measurement mode. The measurement will continue as long as the ON button is depressed, indicated by the blinking “SCAN”. When the button is released, “HOLD” appears on the display and the last measurement remains visible for 7 seconds before the display goes blank. The unit will display the temperature of an area highlighted by the target illuminator. The maximum reading is indicated in the lower portion of thedisplay (Figure 1).Figure 1. Noncontact (infrared) ModeNoncontact Food Safety Thermometer Proper Application and Operation5NoteThe infrared temperature measurements are used for screening and measuring surface temperatures only. Critical internal temperatures must be verified by using the probe. Mode SelectionThe SELECT button has two functions. Pressing the SELECT button after the display has gone blank will recall the last display. Pressing the SELECT button with an active display cycles through the three different operatingmodes: Noncontact, Probe, and Countdown Timer (Figure 2).Figure 2. IR Mode DisplayProbe ModeTo measure the internal temperature of an object, extend the probe (see Figure 3) and press the SELECT button until the Probe Icon is displayed (see Figure 4). Insert the probe at least 12 mm (1/2 ") into the target and press the ON button to measure the core temperature.The Probe Icon on the display will blink for approximately 15 seconds as the probe comes to equilibrium with the object being measured. Three short beeps will sound to indicate the reading is complete and the temperature will be shown on the display. When the highest accuracy is required, it is advisable to repeat the measurement cycle to insure the probe has fully stabilized and reached equilibrium with the object.FoodPro Plus Users Manual6Figure 3. Extended Contact ProbeFigure 4. Probe Mode DisplayNotesRemember if the display blanks the select button will recall the last measurement.The probe tip must be sterilized before and between measurements of food samples to avoid cross contamination. Countdown (Timer) ModeThe food safety thermometer has a built in countdown timer to conveniently monitor cooking, cooling, and critical exposure times, as well as Hazard Analysis Critical Control Points (HACCP) inspection intervals. HACCP principles and good food safety practices require monitoring the length of time perishable foods are exposed to temperatures that may support rapid bacterial growth.Noncontact Food Safety ThermometerProper Application and OperationTo set the countdown timer, press the SELECT button until the timer icon is displayed (Figure 5). Press the SET button once to enter the set mode (“SET” on display blinks). Press the SET button a second time to clear and increment the timer value. The timer value increases initially by 10 second intervals then by minutes and hours. The timer can be set for a maximum of 7 hours and 59 minutes.Once the desired timer value is set, pressing the ON button will start and stop the countdown. An alarm will sound for approximately 30 seconds when the timer reaches zero.NoteThe timer can be activated and running in the background(indicated by the flashing timer icon) during either IR or Probemeasurements or when the display is off. Pressing any buttonwill silence the sounding alarm.To clear the displayed timer value, press the SET button once to enter set mode and a second time to zero the timer value.HACCP CheckThis thermometer incorporates a “HACCP Check” feature to graphically display critical temperature zones. The icons and LED indicators located above the display indicate a food product is safely held at a sufficient holding temperature, or if it has fallen within the unsafe HACCP “Danger Zone” temperatures (Figure 5). The HACCP Check indicators operate in both the Noncontact and Contact modes. The indicator light will flash during an active measurement and will be lit steadily during display Hold or Recall (Figure 4).FoodPro PlusUsers Manual• A Green LED indicator shows a safe chilled or frozen condition below 5 °C (41 °F) or a safe holding temperature above 57 °C(135 °F).•The Red LED indicator light is displayed when temperatures are within the HACCP “Danger Zone” of 5 °C to 57 °C (41 °F to135 °F) where microbe growth occurs most rapidly (Figure 5).NotesWhen the temperatures within ±1 °C (±2 °F) of the HACCP“Danger Zone” boundary, both the relevant Green and Red LEDindicator lights will be triggered to alert the user of the bordertemperature.Whenever the Red LED indicator light is lit it is necessary toevaluate the safe storage and handling rules dictated by bothexposure time and temperature.Noncontact Temperature Measurement Applications Measuring Liquid TemperaturesTo accurately measure the temperature of liquids and semi-liquids, such as soup, chili, salad dressing, etc., stir the liquid to bring the internal temperature to the surface, while taking a measurement with the unit in noncontact mode. Steam, dust, smoke, etc., can prevent accurate measurement by interfering with the energy emitted from the target. To increase the reliability of the measurement, do not hold the unit directly over a steaming or smoking product. Instead, hold the unit back and at an angle to ensure the most accurate measurement (Figure 6).Figure 6. Measuring Liquid TemperaturesMeasuring Packaged Products in Cold Storage Cases Ideally, the temperature of a product should be measured outside of a refrigerated environment whenever possible. If it is necessary to measureNoncontact Food Safety ThermometerNoncontact Temperature Measurement Applicationsthe product in a refrigerated environment such as a walk-in cooler, either make rapid measurements (within 1 minute or less) or allow 30 minutes for the unit to stabilize in the refrigerated environment (above 0 °C / 32 °F) before measuring. To measure an item within a storage case, open the door or curtain, and directly scan the product for uniform temperatures. The presence of warmer areas may indicate improper stocking resulting in blocked airflow in the cabinet (Figure 7).Figure 7. Measuring Packaged ProductsNoteThe unit will not measure through glass or plastic doors. Measuring Food at the Receiving DockUse the food safety thermometer to accurately measure perishable products at the receiving dock. When a delivery of fresh or frozen food arrives, check that the products, shipping crates, and internal temperature of the delivery truck are all at the proper storage temperatures. Check for warm spots in products that can result from improper stacking and blocked airflow.Measuring Food in Holding and Serving AreasUse the noncontact thermometer to easily scan and accurately measure surface temperature of products held in hot or cold holding areas, such as open-top refrigeration units, steam tables, salad bars, fresh meat or fish displays and warming ovens.Use the HACCP Check feature to quickly identify unsafe temperatures within the HACCP “Danger Zone” of 4 °C to 60 °C (39 °F to 140 °F) by slowly scanning across the surface of food, storage containers, theFoodPro PlusUsers Manualcontents of delicases, chilled salads and desserts, holding ovens, rotisseries, etc.NoteIf any questionable temperatures are indicated or if temperaturereadings are within ±1 °C (±2 °F) of the HACCP “Danger Zone”boundary, use the probe to check internal temperatures.Field Verification of AccuracyInfrared (IRT) and Probe channels (RTD)Follow the steps below to verify the accuracy of your food safety thermometer. The 0 °C (32 °F) “stirred ice bath” is the recommended verification reference point. Since it is more difficult to measure the surface of hot water, the hot verification should be used only as a general accuracy check of the IRT channel.Cold Temperature Verification Check1.Fill a large styrofoam cup halfway to the surface with ice cubes.Add cold water to just below the rim of the cup.2.Immerse the tip of a known calibrated probe thermometer(reference probe) into the water and stir the mixture with theprobe for one minute, or until the probe temperature stabilizes.3.Continue stirring the water with a straw or swizzle stick whiletaking simultaneous temperature measurements with thereference probe and the IR thermometer. The unit should beheld within 3 inches of the surface of the water (Figure 8). Toinsure measurement accuracy the probe tip must be immersedto a minimum depth of 12 mm (1/2 ").Noncontact Food Safety ThermometerField Verification of AccuracyFigure 8. Cold Temperature Verification CheckThe noncontact (IRT) measurement should be within ±1 °C (±2 °F) of the reference probe reading (nominally 0 °C (32 °F)).The probe temperature reading should be within ±0.5 °C (±1 °F) of the reference probe reading.Hot Temperature Verification Check1.Follow the same procedure as above, substituting hot water(>140 °F/60 °C). Hot tap water is adequate for the procedure.2.Repeat steps two and three from above.NoteDue to evaporative cooling on the surface of the hot water, it isparticularly important that the surface of the water becontinually stirred while making the IR measurement (Figure 9).FoodPro PlusUsers ManualFigure 9. Hot Temperature Verification CheckUsing this method, the noncontact (IRT) channel should be considered accurately calibrated if the reading is within ±2 °C (±3.5 °F) of the reference probe’s reading; the unit’s probe reading should be within ±0.5 °C (±1 °F) of the reference probe reading.Cautions•Hold the noncontact thermometer outside the rimof the cup, approximately 3 inches from thesurface of the water.•Avoid steam condensation on the unit’s lens. Ifcondensation forms, carefully wipe the lens or letit dry at room temperature and resumemeasurement.Field of ViewThe ideal working range of the noncontact thermometer (IRT) is between 25 mm and 250 mm (1 and 10 inches) or the field of view from the target to the unit, divided by 2. The built in target illumination beam helps to indicate the measurement area. To ensure accurate measurements, the measurement target must fill or exceed the field of view. When conditions permit move in closer to the subject (Figure 10).Noncontact Food Safety ThermometerField Verification of AccuracyFigure 10. Noncontact Thermometer Working RangeOperating and Ambient Temperature RangeThe food safety thermometer is designed to operate in environments between 0 °C – 50 °C (32 °F – 122 °F). Avoid subjecting the unit to extreme or abrupt changes in ambient temperatures. Allow the unit to stabilize for a minimum of 30 minutes if exposed to rapid temperature changes. Failure to precondition the instrument to the ambient temperature may result in measurement errors (Figure 11).Figure 11. Ambient Temperature RangesResponse TimeThe response time of the instrument from initial start up is less than 1 second. The temperature display is updated at approximately 2 times per second during sustained operation.FoodPro PlusUsers ManualHumidityNoncontact thermometers (IRTs) are not intended for use in extremely humid or condensing environments. Condensation on the lens window will impede the optical performance and prevent accurate temperature measurements. If this occurs, allow the window to dry by evaporation or wipe with a soft cloth and resume measurements.EmissivityA noncontact thermometer (IRT) determines temperature by measuring the emitted energy of an object. Emissivity (E value) is the measure of an object’s ability to emit infrared energy.This noncontact thermometer is specially calibrated for high emissivity targets and is preset to an E value of ~0.97. This setting is the most advantageous for capturing the emitted energy from water, oils, shortening, fat, vegetables, as well as frozen, partially frozen and refrigerated products in boxes and plastic containers.NoteShiny metal surfaces (such as polished or stainless steel) havelow emissivities and reflect the energy of their surrounding,resulting in inaccurate temperature readings. The emissivity ofshiny metal surfaces can be enhanced to provide more accuratereadings by covering the measurement area with masking tape,flat black paint, or a coating of shorting or oil. Blackenedcooking surfaces such as griddles and cast iron pans makegood targets.Setting/Changing ºC and ºF Temperature ScalesThe food safety thermometer can display temperature in either the °C (Celsius) or °F (Fahrenheit) scales. The desired scale is selected at the time the battery is installed:Selecting the °C Scale:When the battery is connected to the battery leads the °C scale indicator shows on the display for approximately 15 seconds. If the SET button is not pressed the unit will time out and default to the °C or Celsius scale. Selecting the °F Scale:If the SET button is pressed within 15 seconds of connecting the battery to the battery leads, the temperature scale display will toggle to the °F scale indicator and the unit will now default to the °F or Fahrenheit scale (Figure 12).Noncontact Food Safety ThermometerSetting/Changing ºC and ºF Temperature ScalesFigure 12. Setting/Changing °C and °F Temperature ScalesNoteThe °C/°F temperature scale initialization process must beperformed whenever battery power is interrupted or the batteryis replaced.Cleaning InstructionsThis food safety thermometer is sealed to IP54 standards. The unit may be wiped down with a wet sponge or cloth using a mild water based detergent or anti-bacterial soap and rinsed under a gentle stream of cold water (Figure 13).Figure 13. Cleaning InstructionsNoteThis unit is not designed for complete submersion or washingin automated dishwashers.FoodPro PlusUsers ManualProbe ReplacementThe modular probe of the food safety thermometer is replaceable. To replace probe, extend the probe partially to access the rubber caps. Carefully pry up the rubber caps using a pin, and remove the screws using a #2 cross-tip screwdriver as shown. Grasp the probe and carefully separate the old probe from the probe base. Install the new probe in the reverse order, firmly tightening the screws and replacing the rubber plugs. The calibration accuracy of the unit is not affected by probe replacement (Figure 14).Figure 14. Probe ReplacementBattery Insertion and ReplacementTo install a new 9V battery, remove the rubberized battery compartment “plug” at the base of the unit by grasping the sides of the cover and pulling straight out, exposing the battery. Gently shake or tap the base of the unit on your palm to gain access to the battery. The 9V battery of the unit is connected to the polarized snap connector (Figure 15).Figure 15. Battery Insertion and ReplacementNoncontact Food Safety Thermometer Setting/Changing ºC and ºF Temperature Scales17NoteEach time the battery is installed or replaced, the temperature scale will default to the Celsius scale. To select the Fahrenheit scale see ‘Setting/Changing °C and °F Temperature Scales’. TroubleshootingCode:--- (on display) Problem:Target temperature is over or under range Action:Select target within range specifications Code:Battery Symbol Problem:Possible low battery Action:Check and/or replace battery Code:Blank display Problem:Dead battery or unit failure Action: Check and/or replace battery. If the battery is OK, then contact a Fluke service center for repair.Other Operational ConsiderationsAll models are protected from the following:• EMI (Electro Magnetic Interference) from induction heaters and microwave ovens• Electrostatic discharge• Should the unit become damaged, check the accuracy of the unit by performing the verification process recommended in this manual. If the unit is out of calibration, do not rely on it for critical temperature measurements. Contact a Fluke service center for repair,• Heat from stovetops, pans, or other hot surfaces (don’t set it on the stove)FoodPro Plus Users Manual18 CertificationsCE, NSF, CMCThis instrument conforms to the following standards:• EN 61326-1 Electromagnetic Emissions and Susceptibility • EN 61010-1 General Safety• IP54Pƒ。

TiS
Thermal Imaging Scanner
用户手册
June 2010 (Simplified Chinese) © 2010 Fluke Corporation. All rights reserved. Specifications are subject to change without notice. All product names are trademarks of their respective companies.
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在正常使用和维护条件下，Fluke 公司保证每一个产品都没有材料缺陷和制造工艺问题。保证期为从产 品发货之日起二（2）年。部件、产品修理和服务的保证期限为 90 天。本项保证仅向授权零售商的原始 买方或最终用户提供，并且不适用于保险丝和一次性电池或者任何被 Fluke 公司认定由于误用、改变、 疏忽、意外非正常操作和使用所造成的产品损坏。Fluke 公司保证软件能够在完全符合性能指标的条件 下至少操作 90 天，而且软件是正确地记录在无缺陷的媒体上。Fluke 公司并不保证软件没有错误或无 操作中断。 Fluke 公司仅授权零售商为最终客户提供新产品或未使用过产品的保证。但并未授权他们代表 Fluke 公 司提供范围更广或内容不同的保证。只有通过 Fluke 授权 的销售商购买的产品，或者买方已经按适当的 国际价格付款的产品，才能享受 Fluke 的保证支持。在一个国家购买的产品被送往另一个国家维修时， Fluke 公 司保留向买方收取修理/更换零部件的进口费用的权利。 Fluke 公司的保证责任是有限的，Fluke 公司可以选择是否将依购买价退款、免费维修或更换在保证期 内退回到 Fluke 公司委托服务中心的有缺陷产品。 要求保修服务时，请与就近的 Fluke 授权服务中心联系，获得退还授权信息；然后将产品连同问题描述 寄至该服务中心，并预付邮资和保险费用（目的地离岸价格）。Fluke 对运送途中发生的损坏不承担责 任。在保修之后，产品将被寄回给买方并提前支付运输费（目的地交货）。如果 Fluke 认定产品故障是 由于疏忽、误用、污染、修改、意外或不当操作或处理状况而产生，包括未在产品规定的额定值下使用 引起的过压故障；或是由于机件日常使用损耗，则 Fluke 会估算修理费用，在获得买方同意后再进行修 理。在修理之后，产品将被寄回给买方并预付运输费；买方将收到修理和返程运输费用（寄发地交货） 的帐单。 本保证为买方唯一能获得的全部赔偿内容，并且取代所有其它明示或隐含的保证，包括但不限于适销性 或适用于特殊目的的任何隐含保证。FLUKE 对任何特殊、间接、偶发或后续的损坏或损失概不负责， 包括由于任何原因或推理引起的数据丢失。 由于某些国家或州不允许对隐含保证的期限加以限制、或者排除和限制意外或后续损坏本保证的限制和 排除责任条款可能并不对每一个买方都适用。如果本保证的某些条款被法院或其它具有适当管辖权的裁 决机构判定为无效或不可执行，则此类判决将不影响任何其它条款的有效性或可执行性。 Fluke Corporation P.O. Box 9090 Everett, WA 98206-9090 U.S.A. 11/99 Fluke Europe B.V. P.O. Box 1186 5602 BD Eindhoven The Netherlands

示波器的使用方法示波器虽然分成好几类，各类又有许多种型号，但是一般的示波器除频带宽度、输入灵敏度等不完全相同外，在使用方法的基本方面都是相同的。

本章以SR-8型双踪示波器为例介绍。

（一）面板装置SR-8型双踪示波器的面板图如图5-12所示。

其面板装置按其位置和功能通常可划分为3大部分：显示、垂直（Y轴）、水平（X轴）。

现分别介绍这3个部分控制装置的作用。

1．显示部分主要控制件为：（1）电源开关。

（2）电源指示灯。

（3）辉度调整光点亮度。

（4）聚焦调整光点或波形清晰度。

（5）辅助聚焦配合“聚焦”旋钮调节清晰度。

（6）标尺亮度调节坐标片上刻度线亮度。

（7）寻迹当按键向下按时，使偏离荧光屏的光点回到显示区域，而寻到光点位置。

（8）标准信号输出1kHz、1V方波校准信号由此引出。

加到Y轴输入端，用以校准Y 轴输入灵敏度和X轴扫描速度。

2．Y轴插件部分（1）显示方式选择开关用以转换两个Y轴前置放大器YA与YB 工作状态的控制件，具有五种不同作用的显示方式：“交替”：当显示方式开关置于“交替”时，电子开关受扫描信号控制转换，每次扫描都轮流接通YA或YB 信号。

当被测信号的频率越高，扫描信号频率也越高。

电子开关转换速率也越快，不会有闪烁现象。

这种工作状态适用于观察两个工作频率较高的信号。

“断续”：当显示方式开关置于“断续”时，电子开关不受扫描信号控制，产生频率固定为200kHz方波信号，使电子开关快速交替接通YA和YB。

由于开关动作频率高于被测信号频率，因此屏幕上显示的两个通道信号波形是断续的。

当被测信号频率较高时，断续现象十分明显，甚至无法观测；当被测信号频率较低时，断续现象被掩盖。

因此，这种工作状态适合于观察两个工作频率较低的信号。

“YA”、“YB ”：显示方式开关置于“Y A ”或者“YB ”时，表示示波器处于单通道工作，此时示波器的工作方式相当于单踪示波器，即只能单独显示“Y A”或“YB ”通道的信号波形。