Lab wheat flour quality test analyzer farinograph equipment

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.

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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.