Description
Digital Hand-held “Pocket” Refractometer PAL-Pâtissier, 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 Sugar Baume |
Range | Brix : 0.0 to 85.0 % Sugar Baume : 0 to 45° |
Accuracy | Brix : ±0.2 % Sugar Baume : ±1° |
Temperature compensation | 10 to 100°C |
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