Generally speaking, thermometers require little to no service.

The exception is when equipment temperatures are being consistently measured outside of the food safety guidelines. In this case, a service agent would check if cleaning is needed or if there is a mechanical issue that needs addressing.

Some manufacturers recommend thermometers be calibrated by a service agent, while others provide information for operators to do this task themselves. With some types, this task is as simple as dipping the thermometer tip in a cup of ice water. Although electronic thermometers react quickly, there is a greater chance of this type requiring recalibration.