Handheld digital refractometer

Atago - PAL-Pâtissier

It is used for cakes, especially for syrups

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Description
Specifications

Digital refractometer PAL-Pâtissier

Pocket Refractometer PAL-Pâtissier was started for pastry cooks. The measurement is done in dual scale: Brix and Baumé which is used for cakes, especially for syrups. The Brix scale has a wide and convenient range from 0.0 to 85.0. You have a rich variation of measurement for the sugar concentration of fruits and the determination of when to reduce a syrup or how much sugar to add. The PAL-Patissier has excellent features like: high temperature, automatic temperature compensation (ATC),and waterproof protection cleanable under the tap.

Specifications
Model	PAL-Pâtissier
Range	Brix : 0.0 to 85.0 % Sugar Baume : 0 to 45°
Resolution	Brix : 0.1 % Sugar Baume : 1°
Accuracy	Brix : ±0.2 % Sugar Baume : ±1°
Sample Volume	2 to 3 drops
Measurement Time	About 3 seconds
Power Supply	2 × AAA Batteries
International Protection Class	IP65 Water resistant
Dimensions & Weight	55(L)x31(D)x109(H)mm, 100g (main unit only)

En option
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 Battery Case Cover With O-Ring : RE-38163 AC Battery Charger : RE-34802 JORDAN for PAL(Silicon Cover) : RE-39414