This Bread and Dough
pH Tester is designed to measure pH during the baking processes to
ensure dough meets the food-hygiene and Hazard Analysis Critical Control
Point (HACCP) regulations
- ±0.05 pH accuracy
- Conical shaped
electrode is ideal to pierce solid and semisolid samples
- Open junction
prevents samples from clogging the junction
Features
Single
button operation system
Compact
and waterproof casing
Automatic
pH calibration to one or two points
Built-in
temperature sensor
Automatic
temperature compensation
Open
junction prevents clogging
Specifications
| pH
Range |
0.00
to 12.00 pH |
| pH
Resolution |
0.01
pH |
| pH
Accuracy |
±0.05
pH |
| pH
Calibration |
Automatic,
one or two-point |
| pH
Temperature Compensation |
Automatic,
0 to 50°C (32 to 122°F) |
| pH
Electrode |
Built-in
probe for specific application |
| Automatic
Shut-Off |
8
minutes, 60 minutes, or disabled |
| Battery
Type/Life |
CR2032
Lithium ion (included), approximately 800 hours of continuous use |
| Environment |
0
to 50°C (32 to 122°F); RH max 95% non-condensing |
| Dimensions |
50
x 129 x 21 mm (2.0 x 5.1 x 0.9”) |
| Weight |
42
g (1.48 oz) |
| Ordering
Information |
HI-981038
is supplied with (2) pH 4.01 buffer sachets, (2) pH 7.01 buffer
solutions sachets, (2) cleaning solution for bread and dough sachet,
electrode storage solution, CR2032 Li ion battery, instrument
quality certificate, and instruction manual |
Brand : Hanna Instruments
