| 详细介绍：
日本ATAGO(爱宕)PAL-Pâtissier迷你数显糕点糖度计4508
糕点糖度计’是专门为制作糕点而设计的产品. 这款是双标度折射仪,以BRIX（糖度）与糖Baume(糖波美度) 为其标度. Baume(糖波美度)是做糕点时,特别是做糖水时使用的标度.BRIX的测量范围为0.0～85.0%,可从低浓度至高浓度广泛使用. 可适用于测量水果的糖度, 管理果酱及糖水的烹煮程度及加糖程度。具有耐热性,自动温度补偿功能及可冲洗的防水功能.
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型号
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PAL-Pâtissier
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货号
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4508
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测量范围
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糖度( Brix )
0.0 至 85.0 %
糖Baume(糖波美度)
0 至 45°
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溶解值
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糖度( Brix ) 0.1 %
糖Baume(糖波美度) 1°
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测量准确度
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糖度( Brix )±0.2 %
糖Baume(糖波美度) ±1°
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环境温度
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10 至 40°C
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测量温度
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10 至 100°C
( 自动温度补偿 )
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样本量
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0.3 毫升
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测量时间
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3 秒
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电源
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2 × AAA 电池
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国际保护等级
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IP65 无尘且对喷射水柱具防护作用
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尺寸重量
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55(W) ×31(D)×109(H)毫米, 100公克(不含零件的重量)
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选件
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• PAL保管箱 : RE-39409
• 携带连 : RE-39410
• 10% 蔗糖溶液 (±0.03%) : RE-110010
• 20% 蔗糖溶液 (±0.03%) : RE-110020
• 30% 蔗糖溶液 (±0.03%) : RE-110030
• 50% 蔗糖溶液 (±0.05%) : RE-110050
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Japan ATAGO (love Dang) PAL-P â Tissier Mini Digitalcakes Sugar Meter 4508
Cake Sugar Meter 'is dedicated to making pastry and the design of the product. This is the double scalerefractometer, with BRIX (sugar) and glucose Baume(Baume) for its scale. Baume (Baume) is making a cake,especially the measurement range scaling.BRIX use ofsyrup 0 ~ 85%, and can be widely from low concentration to concentration. Can be used in the measurement of fruit sugar, cooking degree management jam and syrupand sugar degree. With heat resistance, automatic temperature compensation function and the waterprooffunction can be washed.
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Model PAL-P â Tissier item 4508
The measuring range of sugar degree (Brix)
0 to 85%
Sugar Baume (Baume)
0 to 45 ° solubility sugar degree (Brix) 0.1%
Sugar Baume (1 ° Baume)
The measurement accuracy of sugar degree (Brix) ± 0.2%
Sugar Baume (± 1 ° Baume) environmental temperature of 10 to 40 ° C
To measure the temperature of 10 to 100 ° C
(automatic temperature compensation) sample volume of0.3 ml
Measuring time of 3 seconds 2 x AAA power supplybattery
The international protection class IP65 clean and the water jets with protective effect of size and weight of 55 (W) * 31 (D) * 109 (H) mm, 100 grams (not including the weight of parts)
Option PAL: RE-39409 box
• carry even: RE-39410
• 10% sucrose solution (± 0.03%): RE-110010
• 20% sucrose solution (± 0.03%): RE-110020
• 30% sucrose solution (± 0.03%): RE-110030
• 50% sucrose solution (± 0.05%): RE-110050
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