New Gy-3 Fruit Sclerometer,fruit Ripeness Tester Meter

US $111.38

HONGKONG, Hong Kong
Jan 30th

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When using the Fruit Sclerometer, ensure the instrument and pressure head are clean, and clean up the measurements to prevent juice spills. For professional testing, use the top frame joint for connecting the frame parts, which requires you to turn the knob, with inside of the self-contained silk and rack the self-contained Kong Xuan. After a year's use, open the back cover to lubricate the main shaft, gear, stone eye, guide way As a user, you need to loosen the fastening knob before taking the measurement, turn the dial to align the drive pointer and initial calibration line, and then tightly screw the knob. Be sure to check if the instruction pointer is on the right side of the drive pointer; rotate the knob back to zero to position it correctly. Use the pressure head to crush the full scale two or three times for better precision during the measurement. Avoid turning the pressure into the fruit and ensure the pressure head and fruit surface are vertical. The outer scale unit's GY GY - 1-2 type of fruit hardness tester is x 10 5 mpa, and the inner ring calibration unit is kg/cm2, while the GY - 3 type uses the inner ring scale reading, connecting the small head. The GY-3 Fruit Sclerometer is a reliable device for measuring the hardness of fruits like apples, pears, strawberries, and grapes. Fruit companies, farms, and research institutions can benefit from this instrument's compact size, low weight, and ocular reading, making it suitable for use on the spot. With a capacity of 0.5-12 & 1-24 and a pressure diameter of 11mm & 8mm, the GY-3 Fruit Sclerometer is accurate to +/-0.1 and has a pressure depth of 10mm. The dimension of the Fruit Ripeness Tester Meter is 140*60*30mm, and the N.W. is 0.3kg. To use the Fruit Sclerometer, turn the dial before measurement to align the drive pointer and initial calibration line. Next, use the hand sclerometer to measure the fruit's hardness by inserting the pressure head perpendicular to the surface and applying uniform pressure into the fruit. When the pressure head reaches the 10 mm scale line, stop, and take three readings as an average. After measurement, rotate the knob back to zero to reset the pointer to the initial calibration line.