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This instrument is designed to control the concentration of saltwater, such as in cooking or rinsing seafood, and utilizes a new material that is durable against salty and acidic samples. It is Automatic Temperature Compensation (ATC) model with water resistant properties (IP65).
The units can be used for controlling the concentration of saltwater used in rinsing seafood or salinity in cooking. NEW material (which is durable for salty and acid sample) is adopted. The Master-S28M is a good alternative choice when the water resistant feature is not a priority and the Temperature Compensation will be carried out manually.
The units can be used for controlling the concentration of saltwater used in rinsing seafood or salinity in cooking. NEW material (which is durable for salty and acid sample) is adopted. It is an Automatic Temperature Compensation (ATC) model with water resistant properties (IP65).
Dual scale: 0.0-33.0% Brix and 0.0-28.0g/100g salt concentration.All-in-one unit for measuring concentrations of beverages, fruit juices, and soups as well as salt in water.
MASTER-100H is heat resistant model of the MASTER-Series. The MASTER-100H is developed for measuring high-temperature samples at their respective production sites. Moreover, the MASTER-100H has a longer service life as compared with conventional types because its prism is made of corrosion resisting tempered glass.The MASTER-100H is best for measuring jam, marmalade candy same as the MASTER-80H and MASTER-93H. Measurement range of the MASTER-100H is Brix 60.0 to 100.0%. Only the MASTER-100H can measure up to 100% Brix.*Calibration with the 60% Sucrose Solution (RE-110060) or Standard liquid LK (RE-99010) .
MASTER-93H is heat resistant model of the MASTER-Series. The MASTER-93H is the successor model of the conventional model H-93. The MASTER-93H is developed for measuring high-temperature samples at their respective production sites. Moreover, the MASTER-93H has a longer service life as compared with conventional types because its prism is made of corrosion resisting tempered glass. The MASTER-93H is best for measuring jam, marmalade candy same as the MASTER-80H.*Calibration with the 50% Sucrose Solution (RE-110050), 60% Sucrose Solution (RE-110060) or Standard liquid LK (RE-99010) .
MASTER-80H is heat resistant model of the MASTER-Series. The MASTER-80H is the successor model of the conventional model H-80. The MASTER-80H is developed for measuring high-temperature samples at their respective production sites. Moreover, the MASTER-80H has a longer service life as compared with conventional types because its prism is made of corrosion resisting tempered glass. The MASTER-80H is best for measuring jam, marmalade candies, etc. *Calibration with the 30% Sucrose Solution (RE-110030), 40% Sucrose Solution (RE-110040), 50% Sucrose Solution (RE-110050), 60% Sucrose Solution (RE-110060) or Standard liquid LK (RE-99010) .
MASTER-50H is heat resistant model of the MASTER-Series. The MASTER-50H is the successor model of the conventional model, H-50. The MASTER-50H is developed for measuring high-temperature samples at their respective production sites. Moreover, the MASTER-50H has a longer service life as compared with conventional types because its prism is made of corrosion resisting tempered glass. *Verification with the 10% Sucrose Solution (RE-110010), 20% Sucrose Solution (RE-110020), 30% Sucrose Solution (RE-110030), 40% Sucrose Solution (RE-110040) or 50% Sucrose Solution (RE-110050).