REF113 Refractometer
WHY USE A REFRACTOMETER?
The “brix” of a product is the ratio of sugar to actual product weight. It results from the ratio of
syrup to water and directly affects the quality and taste of the product. Brixing procedures should be
performed before priming the unit and any time syrups have been changed.
Brix is checked using a refractometer.
This model was developed for general purpose work. It can measure concentration of fruit juice, coffee drinks, cocoa drinks, soft
drinks, tomato juice, water-soluble cutting oil, water-soluble washing solution, etc.
REF113 Refractometer
• Scale range: 0 to 32% Brix
• Minimum scale : 0.2%
• Accuracy: ±0.2%
• Built-in automatic temperature compensation range 10 to 30
WHY USE A REFRACTOMETER?
The “brix” of a product is the ratio of sugar to actual product weight. It results from the ratio of
syrup to water and directly affects the quality and taste of the product. Brixing procedures should be
performed before priming the unit and any time syrups have been changed.
Brix is checked using a refractometer.
This model was developed for general purpose work. It can measure concentration of fruit juice, coffee drinks, cocoa drinks, soft
drinks, tomato juice, water-soluble cutting oil, water-soluble washing solution, etc.
REF113 Refractometer
• Scale range: 0 to 32% Brix
• Minimum scale : 0.2%
• Accuracy: ±0.2%
• Built-in automatic temperature compensation range 10 to 30
| Net Weight (Kg) | 0 |
|---|---|
| Width (mm) | 0 |
| Depth (mm) | 0 |
| Height (mm) | 0 |
| Packing Width (mm) | 250 |
| Packing Depth (mm) | 80 |
| Packing Height (mm) | 100 |
| Power | 0 |