The HI981038 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.
The HI981038 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.
Caractéristiques
| 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, 32 to 122°F (0 to 50°C) |
| pH Electrode | Built-in probe for specific application |
| Automatic Shut-Off | 8 minutes, 60 minutes, or disabled |
| Battery Type/Life | CRincluded (2032 Lithium ion), approximately 800 hours of continuous use |
| Environment | 32 to 122°F (0 to 50°C); RH max 95% non-condensing |
| Dimensions | 2.0 x 5.1 x 0.9” (50 x 129 x 21 mm) |
| Weight | 1.48 oz (42 g) |
| 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, 32 to 122°F (0 to 50°C) |
| pH Electrode | Built-in probe for specific application |
| Automatic Shut-Off | 8 minutes, 60 minutes, or disabled |
| Battery Type/Life | CRincluded (2032 Lithium ion), approximately 800 hours of continuous use |
| Environment | 32 to 122°F (0 to 50°C); RH max 95% non-condensing |
| Dimensions | 2.0 x 5.1 x 0.9” (50 x 129 x 21 mm) |
| Weight | 1.48 oz (42 g) |
