571
R
REF-113ATC
REF-104
REF-105
Model
Range
Precision
REF-113ATC
0-32% Brix/ATC (10°C-30°C)
0.2%
Model
Range
Precision
REF-104
28-62% Brix/ATC
0.2%
Model
Range
Precision
REF-105
45-82% Brix
0.5%
REF-113ATC, Hand Refractometer, 0-32% Brix/ATC
REF-104, Hand Refractometer, 28-62% Brix
Ideal for concentrated fruit juices and canned foods that use sugar
infusion, and half-scale concentration samples. In the bright/blue
field, the boundary line is clearly visible with good contrast.
REF-105, Hand Refractometer, 45-82% Brix
REF-116
Model
Range
Precision
REF-116
58-90% Brix
1% Brix
38°B
é
-43°B
é
0.5°B
é
12-27% water
1% water
REF-107
Model
Water percentage
Precision
REF-107
0-90% Brix
0.2%
3 Ranges: 0-42%; 42-71%; 71-90%
REF-116, Hand Refractometer, 58-90% Brix
Designed to measure the common indexes of HONEY: high sugar content,
Baume and water. It determines the percentage of water in the
honey by measuring the refraction index. It permits the determination
of the collecting period,conservation and commercial value. Useful
4 for preparing the spring mixtures of the bees.
REF-107, Hand Refractometer, 0-90% Brix
It precisely determines the sugar content of each solution; suitable for all
products, both diluted & concentrated. It adopts a light transmission system
to increase the contrast of the boundary line in the field of vision.
The Amici prism, inside situated, has been made to eliminate color.
so as to obtain a clear boundary line in the field of vision. Thanks to
the special thermometer with which it is equipped, the measure
ments can be easily corrected by the relatives tables.
Model
Water percentage
Precision
REF-117
12-27%
0.2%
Baum
é
range
38°B
é
-43°B
é
1°
Refractometer for honey, for quickly determination of the percent
age of water in the honey and relevant Baume degree.
Manual temperature compensation between 20°C and 40°C.
REF-117, Hand Refractometer, 12-27% Brix
REF-117
Designed to measure sugar content. Just a few sample drops are enough to
determine the percentage of dissolved solid, according to the principle for
which the refraction index of a solid dissolved is
proportionate to its concentration. This is a simple and accurate
method, extremely useful for controlling the quality of fruit, jam,
vegetables, tomatoes, beet sugar, canned foods, etc., in the
field or in the factory. This new revolutionary instrument allows
to measure without problems due to temp. changes,
eliminating the inconvenient of temperature compensation. until
now indispensable for refractometric measuring operations.
Hand
REFRACTOMETERS
Standard refractometer used to measure the sugar content of
concentrated fruit juices. condensed milk, liquid sugar and
marmalade. and for very dense products, jams, syrups,
concentrated substances, glucose, treacle.
