PAL-Pâtissier

Digital Hand-held "Pocket" Pâtissier Meter

NEW PAL Series, PAL-Pâtissier debut for pâtissiers. PAL-Pâtissier has dual scale of Brix and Baume, this is ideal refractometer for cooking sweets. Wide range of 0.0-85.0 Brix can be measured.

Specifications

• Model     PAL-Pâtissier
• Cat.No.     4508
• Scale     
  Brix
  Baume (sugar)
  Temperature
• Measurement Range    
  Brix : 0.0 to 85.0 %
  Baume (sugar) : 0 to 45°
  Temperature : 10.0 to 100°C
• Resolution     
  Brix : 0.1 %
  Baume (sugar) : 1°
  Temperature : 0.1°C
• Measurement Accuracy     
  Brix : ±0.2 %
  Baume (sugar) : ±1°
  Temperature : ±1°C
• Temperature compensation range     10 to 100°C (Automatic Temperature Compensation)
• Ambient Temperature     10 to 40°C
• Sample Volume     0.3ml
• Measurement Time     3 seconds
• Power Supply     2 × AAA Batteries
• International Protection Class     IP65 Dust-tight and Protected against water jets.
• Dimensions & Weight     55(W)×31(D)×109(H)mm, 100g (Main Unit only)

Options

• PAL-CASE : RE-39409
• STRAP : RE-39410
• 10% Sucrose (±0.03%) : RE-110010
• 20% Sucrose (±0.03%) : RE-110020
• 30% Sucrose (±0.03%) : RE-110030
• 40% Sucrose (±0.04%) : RE-110040
• 50% Sucrose (±0.05%) : RE-110050
• 60% Sucrose (±0.05%) : RE-110060
• * Calibration Certificate : Contact an ATAGO representative for details.
• PAL Silicone Cover : RE-39413

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