Digital Refractometers For Sugar & Salt In Liquids
Original price was: ₹19,850.00.₹17,500.00Current price is: ₹17,500.00. Exc. GST
- Fast, accurate results with digital dual level LCD readout.
- Easy measurement with just 2-3 drops of sample needed and results less than 2 seconds.
- Simple one-point calibration using distilled or deionized water.
- Easy to clean, stainless steel sample well with unit rated to IP65 as “dust tight” and protected against water jets.
- Battery percent level indicator with automatic shut-off (batteries included).
- Ideal for winemakers, brewers, fruit and vegetable growers, maple syrup producers, and food producers.
- The measurement technique and temperature compensation employ methodology recommended in the ICUMSA Methods Book (Internationally recognized body for Sugar Analysis).
1 in stock
This range of Digital general purpose refractometers are optical instruments for measuring the content of dissolved solids in aqueous solutions.
The instruments work on the principle of light refraction through liquids.
The digital BRIX refractometer is temperature compensated with a 0 to 85 percent BRIX range and +/- 0.2 percent accuracy.
It is easy to use with simple two button operation and fast with a response time under 2 seconds. Maintenance is a breeze also with an easy-to-clean sealed flint glass prism and stainless steel well.
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Digital Refractometers For Sugar & Salt In Liquids
Original price was: ₹19,850.00.₹17,500.00Current price is: ₹17,500.00. Exc. GST1 in stock
- Fast, accurate results with digital dual level LCD readout.
- Easy measurement with just 2-3 drops of sample needed and results less than 2 seconds.
- Simple one-point calibration using distilled or deionized water.
- Easy to clean, stainless steel sample well with unit rated to IP65 as “dust tight” and protected against water jets.
- Battery percent level indicator with automatic shut-off (batteries included).
- Ideal for winemakers, brewers, fruit and vegetable growers, maple syrup producers, and food producers.
- The measurement technique and temperature compensation employ methodology recommended in the ICUMSA Methods Book (Internationally recognized body for Sugar Analysis).
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