PGL-E 3500 Electronic Gluten Tester Introduction
The PGL-E 3500 electronic gluten meter is mainly used to determine the quality of dry gluten and wet gluten in flour, and represents the latest method for gluten testing. In terms of flour quality control, in addition to testing the rheological properties of flour, such as farinographs and tensile testers, quality control of dry and wet gluten is becoming more and more important.
The PGL-E 3500 electronic gluten meter measures the quality of gluten more quantitatively by measuring the elastic and tensile properties of the sample. It is an ideal method for determining the quality of baked and pasta products during food production. Features
Adopting the most advanced electronic measuring system, the measurement accuracy is high and the accuracy is good.
The diameter and clearance of the two discs are fixed, ensuring a constant volume of the test specimen, ensuring repeatability of the test
Small size, compact structure, short measuring time, can be used in various environments such as factories and laboratories
Easy to use and comfortable with touch screen operation.
Can measure the effect of drying, heating, etc. on the quality of gluten Technical parameters
Instrument Name: Electronic gluten analyzer
Model: PGL-E 3500
Working power supply: AC220V±10% 50/60HZ
Rated power: 200W
Ambient temperature: 5-35 ° C
Ambient humidity: 35%-80%
Weight: 12kg
Dimensions: 290 × 340 × 320mm (L × W × H)
Introduction
The PGL-E 3500 electronic gluten meter is mainly used to determine the quality of dry gluten and wet gluten in flour, and represents the latest method for gluten testing. In terms of flour quality control, in addition to testing the rheological properties of flour, such as farinographs and tensile testers, quality control of dry and wet gluten is becoming more and more important.
The PGL-E 3500 electronic gluten meter measures the quality of gluten more quantitatively by measuring the elastic and tensile properties of the sample. It is an ideal method for determining the quality of baked and pasta products during food production.
