The following video will show you the proper way to operate and use the Model 225 Chocolate Temper Meter.
TRICOR's Model 225 Chocolate Temper Meter offers accuracy and repeatability for the measurement of chocolate temper in a single, compact, low-cost, no-mess, easy to operate unit. The Model 225 is a truly versatile measurement system finding use by field, production, and laboratory personnel. The user fills a sample cup with chocolate, places it in the unit, and has printed & displayed temper results within minutes. Monitoring chocolate temper using a temper meter ensures the chocolates stability, best flow properties, rapid set, high gloss, mold release, and bloom resistance. Use of the 225 allows corrective action to be taken before temper becomes unacceptable and reduces production yield and shelf life. The 225 incorporates features field proven in TRICOR's temper meters since 1981, the year TRICOR introduced the first temper meter utilizing a thermoelectric cooler.
The specially designed thermoelectric cooling system, in conjunction with a design that maintains constant sample size, probe depth and probe insertion temperature, eliminates sources of measurement error associated with other types of temper measurement instrumentation. A display prompts the user for all necessary actions. Upon completion of a temper test, the display provides numeric values indicating the status of chocolate temper. A hardcopy of the test results and temper curve can be obtained using an optional remote printer.
TRICOR's optional Temper Meter Data Acquisition Software (TMDAS©) also allows printing, as well as storage and analysis of test results and temper curves.
Disposable low cost plastic sample cups, which ensure constant sample size and cleanliness, are used to hold the chocolate test samples. Contact TRICOR for more information regarding cup sales.
TRICOR, supplier of temper meters world-wide, also offers full-feature inline and off-line temper measurement systems.
|Dimensions:||20.3H x 34.3W x 33D cm (8H x 13.5W x 13D inches)|
|Weight:||TBD kg (TBD lb)|
|Power Requirements:||115/220 V ac, 50/60 Hz, 1.7/0.85 A (universal input)|
|Sample Test Time*:||5 minutes standard|
|Sample Volume||11.0 ml (0.38 oz)|
|Sample Stabilization Time||30 seconds|
|Chocolate Temper Unit (CTU) Repeatability||±1.0 CTU|
|Cooler Temperature Stability||±0.06°C (±0.1°F)|
|Probe Heater Temperature Accuracy||±0.6°C (±1.0°F)|
|Temperature Measurement Sensitivity||±0.006°C (±0.010°F)|
|Temperature Measurement Range||15° to 29°C (58° to 86°F) standard|
|Temper Curve Temperature Scale||15° to 29°C (58° to 86°F) standard|
|Ambient Operating Temperature Range||10° to 38°C (50°F to 100°F)|
|Self-Test||Automatic self-test on power-up|
|Display||LCD, 2 line x 24 characters|
|Internal Tape Printer||Included|
|Test Results||Display provides CTU and slope values|
|Operator Prompts||Display provides full step-by-step instructions|
|Print-Plot||Print test data and plot temper curves at a remote printer|
|*Adjustable Sample Test Time||Switch selectable: 3 to 10 minutes|
|User Programmable Temperature Range||Between 15° to 46°C (14° band) and 58° to 116°F (28° band)|
|Data Management Package||TMDAS© (Temper Meter Data Acquisition Software) is a Windows®-based program that allows users to transfer test runs to a computer for further use and analysis. The files created by TMDAS© can be converted into many popular spreadsheet and database formats.|