414 SUGAR THERMOMETERS AND REFRACTOMETERS REFRACTOMETER Ideal for controlling the sugar content, expressed in % Brix. High definition. Reader diameter 40 mm. Reference temperature < 20°C. Sample temperature 40°C maximum. Refractometer: 58-90 %. Accuracy +/- 0.5 %. Ideal for fruit pastes, jams, concentrated syrups, etc.. Convenient because it comes with a protective case. L mm Ø mm Wei. g Ref. Price 150 40 145 250124 PH METER IP65 sealed. pH measurement scale 0-14. Measuring margin +/- 1°C. Type L mm l mm C cl Ref. Price buffer solution 110 45 50 250154 pH meter 165 35 250152 BRIXOMETER GÉRARD TAURIN Named Brixometer after Adolf F. BRIX, Austrian scientist, who gave his name to the measurement. Very easy to use and very durable. Convenient because it is easy to read. A wide measuring range from 0 to 90% Brix which covers all control needs. Comes in a wooden box, with cover and pipette. Each appliance is stamped with a unique number. 5-year guarantee. L mm Ø mm Wei. g Ref. Price 150 40 180 250128 REFRACTOMETER 0-80% BRIX Quick and easy measurement of sugar concentration. Ideal for ice cream, sorbet, jam, and jelly. Measuring range: 0-85% Brix, 0-45° Baumé. Accuracy: ± 0.2 % Brix, ± 1° Baumé. Comes in a hard protection case. L mm l mm H mm Wei. g Ref. Price 170 31 55 550 250126 PAL-PÂTISSIER REFRACTOMETER Very easy to use with double Brix/Baumé scale. Digital readout in less than 3 seconds. Allows you to accurately measure the amount of sugar in sorbets, ice cream, jam, or jellies. Measuring range: 0-85 % Brix, 0-45° Baumé. Measurement temperature: 10-40°C. L mm l mm H mm Wei. g Ref. Price 109 31 55 100 250130 EASY-TO-READ MEASUREMENT
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