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Whole Wheat Flour Double Head Gluten Analyzer SB/T10248-95 Centrifugal Time 1min

  • Whole Wheat Flour Double Head Gluten Analyzer SB/T10248-95 Centrifugal Time 1min
  • Whole Wheat Flour Double Head Gluten Analyzer SB/T10248-95 Centrifugal Time 1min
Place of Origin CHINA
Brand Name Shandong Shengtai Instrument
Certification GB/T5506.2-2008，SB/T10248-95
Model Number ST007BP
Minimum Order Quantity 1
Packaging Details wooden case
Delivery Time 7-15 work days
Payment Terms T/T
Supply Ability 10000 sets/year

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Product Details
Agitator Rotation Speed 120±2r/min Wash Liquid Flow Capacity 50-56ml/min(adjustable)
Dough Making Time 1-99s (Set Per Second) Wash Time 1-9min (Set Per Minute)
Centrifugal Rotation Speed 6000±5r/min Centrifugal Time 1min
Dryer Temperature 150±2ºC Power AC220V±5% 50HZ
Work Environment Temperature 0～40ºC; Relative Humidity:≤80%
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Centrifugal Gluten Analyzer

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Double-head Gluten Analyzer

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Whole wheat flour Gluten Analyzer
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Product Description

ST007BP Double-head Gluten meter


Remark:model ST007BP=ST007B+ST008+ST009
ST007B Double-head Gluten meter, composed of main processor, ST007B Double-head Gluten meter ST008 gluten index analyzer, and ST009 dryer three independent instruments, is used to determine the wet /dry gluten content in flour, gluten quality (gluten index) and gluten water holding rate. Especially suitable for customers with a versatile of samples.
High Quality Laboratory Double Head Gluten Tester
Double Head Gluten Tester
Factory Price Double Head Gluten Tester
Series Double Head Gluten Tester
Working theory: 10g flour or wheat flour, added with 5ml brine, mix into dough in a cup with sifter for 20 seconds. Then wash it in brine for 5 min, and thus get gluten. With the centrifugal force, you can calculate the wet gluten content and gluten index by means of SB/T 10248-95.

Whole Wheat Flour Double Head Gluten Analyzer SB/T10248-95 Centrifugal Time 1min 0
 

Tech parameter:

Agitator rotation speed 120±2r/min
Thin wash net code GFIW0.080/0.045 (plain weave: 200mesh)
Thick wash net code GFIW0.0630/0.315 (plain weave: 26mesh)
Wash liquid flow capacity 50-56ml/min(adjustable)
Dough making time 1-99s (Set per second)
Wash time 1-9min (Set per minute)
Centrifugal rotation speed 6000±5r/min
Centrifugal time 1min
Dryer temperature 150±2ºC
Repetition the difference should be no more than 1.0% between two analyzing results Gluten index: between index 70—100, the difference between two analyze should be no more than 11units; Below index 70, the difference between two analyze should be no more than 15 units
Power AC220V±5% 50HZ
Work environment temperature 0～40ºC; Relative humidity:≤80%
Sizes 800mm×320mm×380mm
Weights 18kg

ST008 gluten index:
It is a special instrument for dehydration and gluten index determination of wheat flour wet gluten developed and produced according to GB/T5506.2-2008 "Wheat flour wet gluten determination method" and SB/T10248-95 "Wheat flour wet gluten determination method - gluten index method". The whole machine has the characteristics of stable operation, stable performance and convenient operation, and is an ideal alternative to similar imported instruments.

Whole Wheat Flour Double Head Gluten Analyzer SB/T10248-95 Centrifugal Time 1min 1
 

Technical Specifications
Motor speed:6000r/min, 3000 r/min
Screen box orifice plate:Φ 0.6mm×1.25mm
Working time:0.5～5min(adjustable)
Motor power:25W
Working voltage:AC220V
Total weight:6kg
ST009 Gluten drying Meter
It is a special instrument for measuring the content of dry gluten in wheat flour. This instrument is used with gluten washing instrument and gluten index meter (gluten centrifuge).
Optimum working temperature:100-180°C
Relative humidity:<90%
Power rating:650W
Power supply:AC220V 50Hz
Weight:2.5kg
Overall dimensions:230mm×250mm×110mm

 

Remark:model ST007BP=ST007B+ST008+ST009
ST007B Double-head Gluten meter, composed of main processor, ST007B Double-head Gluten meter ST008 gluten index analyzer, and ST009 dryer three independent instruments, is used to determine the wet /dry gluten content in flour, gluten quality (gluten index) and gluten water holding rate. Especially suitable for customers with a versatile of samples.
High Quality Laboratory Double Head Gluten Tester
Double Head Gluten Tester
Factory Price Double Head Gluten Tester
Series Double Head Gluten Tester
Working theory: 10g flour or wheat flour, added with 5ml brine, mix into dough in a cup with sifter for 20 seconds. Then wash it in brine for 5 min, and thus get gluten. With the centrifugal force, you can calculate the wet gluten content and gluten index by means of SB/T 10248-95.

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