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ATAGO 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.

Patent for Invention Registration No. ZL200310103015.2 (China)
Patent for Design Registration No. ZL03303431.1 (China), 089244 (Taiwan)
Patent Granted in countries around the world.

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