Lab wheat flour quality test analyzer farinograph equipment

Products

Quantitative wheat flour with appropriate amount of water kneading, the computer system to draw the mixing resistance versus time curve of the silty curve, from the water and record the stirring performance of the silty curve calculation of wheat flour water absorption and evaluation of the dough mixing time of formation, stable Time, degree of weakness and other characteristics, to evaluate the strength of flour gluten.

Model

JFZD300

Motor power

0.2Kw

Power supply

AC220V,50Hz;AC380V,50Hz

Sample quantity

300g ;50g

PC connection interface

USB

Torque testing

E-torque sensor

Accuracy

≤0.5% of total range

Main  doughing cutter speed

63±2r/m

Model

94.5±3r/m

Coordinate scale

X:0-20min,Y:0—1000FU

X Coordinate speed

10mm/min

Torque unit

300g :9.8 mN·m/FU 50g:1.96 mN·m/FU

Dimension/Weight

L95 W53 H62cm, weight : 75kg (300g bowl) / 70Kg(50g bowl)

(1)Knead face bowl free to change. 300g and 50g kneading bowl Free interchangeable program Recognition bowl type and automatically call the appropriate procedure, without operator choice.

(2)Overload protection. Stirring torque is too large alarm and shutdown, to protect the safety of equipment and personnel.

(3) One button auto upper water system, the button to control the buret water, instead of hand pressure rubber ball, labor-saving and efficient.

(4)While displaying up to 12 silty map, easy to compare the nuances.

(5)Analysis results saved as Access database format, access convenient.

(6)Multiple safety precautions. Double button to start, open cover down.

(7)Intelligent program sensor action, automatically start the drawing.


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