PF-E flour quality tester Introduction
The PF-E farinograph is mainly used to determine the quality and processing characteristics of flour. Quantitative wheat flour plus appropriate amount of leeches, the computer system draws the coordinate diagram of the stirring resistance with time, that is, the powdery curve, calculates the water absorption of wheat flour from the water content and the powdery curve of the mixing performance, and evaluates the formation time and stability of the dough during mixing. Characteristics such as time and weakening degree to evaluate the strength of flour strength. Features
You can change it at will. The 300g and 50g face-to-face interchangeable programs recognize the type and automatically call the corresponding program without operator selection.
Overload protection. When the stirring torque is too large, it will alarm and stop, which will protect the safety of instruments and personnel.
One finger presses the automatic water supply system, and the button controls the addition of water to the burette, instead of pressing the rubber ball by hand, it is labor-saving and efficient.
Simultaneously display up to 12 powder maps for easy comparison of nuances.
The analysis results are saved in the Access database format for easy reference.
Multiple security measures. The two-button is activated and the cover is closed.
The intelligent program senses the action of the instrument and automatically starts the drawing. Technical parameters
Power supply: AC 220V, 50Hz, 200W
Sample size: 300g (300g model ) or 50g (50g model )
Computer interface method: USB
Torque measurement method: Electronic torque sensor
Accuracy: no more than 0.5% of the range
Main and surface knife speed: 63±2r/m
Sub-surface knife speed: 94.5±3r/m
Coordinate scale range: abscissa: 0-20min, ordinate: 0-1000FU
Abscissa speed: 10m m/min
Size, weight: L95 W53 H62cm, weight 75kg (with 300g ) / 70kg (with 50g )
Introduction
The PF-E farinograph is mainly used to determine the quality and processing characteristics of flour. Quantitative wheat flour plus appropriate amount of leeches, the computer system draws the coordinate diagram of the stirring resistance with time, that is, the powdery curve, calculates the water absorption of wheat flour from the water content and the powdery curve of the mixing performance, and evaluates the formation time and stability of the dough during mixing. Characteristics such as time and weakening degree to evaluate the strength of flour strength.
