NEW PAL Series, PAL-Pâtissier debut for pâtissiers. PAL-Pâtissier has dual scale of Brix and Baume, this is ideal refractometer for cooking sweets. Wide range of 0.0-85.0 Brix can be measured.
Specifications
Model | PAL-Pâtissier |
---|---|
Cat.No. | 4508 |
Scale | Brix Baume (sugar) Temperature |
Measurement Range | Brix : 0.0 to 85.0 % Baume (sugar) : 0 to 45° Temperature : 10.0 to 100°C |
Resolution | Brix : 0.1 % Baume (sugar) : 1° Temperature : 0.1°C |
Measurement Accuracy | Brix : ±0.2 % Baume (sugar) : ±1° Temperature : ±1°C |
Temperature compensation range | 10 to 100°C (Automatic Temperature Compensation) |
Ambient Temperature | 10 to 40°C |
Sample Volume | 0.3ml |
Measurement Time | 3 seconds |
Power Supply | 2 × AAA Batteries |
International Protection Class | IP65 Dust-tight and Protected against water jets. |
Dimensions & Weight | 55(W)×31(D)×109(H)mm, 100g (Main Unit only) |
Options
· PAL-CASE : RE-39409
· STRAP : RE-39410
· 10% Sucrose (±0.03%) : RE-110010
· 20% Sucrose (±0.03%) : RE-110020
· 30% Sucrose (±0.03%) : RE-110030
· 40% Sucrose (±0.04%) : RE-110040
· 50% Sucrose (±0.05%) : RE-110050
· 60% Sucrose (±0.05%) : RE-110060
* Calibration Certificate : Contact an ATAGO representative for details.
Patent for Invention Registration No. ZL200310103015.2 (China)
Patent for Design Registration No. ZL03303431.1 (China), 089244 (Taiwan)
Patent Granted in countries around the world.