Hanna HI99165 Portable Cheese pH Meter

Description

Introduction: A Revolutionary Product for the Cheese Industry

Hanna Instruments has introduced the HI99165 portable pH meter, a specialized and practical tool for the cheese industry. This device is specifically designed for accurate and easy pH measurement throughout the cheesemaking process. The HI99165 is a lightweight and portable device that fits comfortably in your hand, and with a two-button operation system, it is extremely simple to use. This ergonomic design makes work efficient and easy for quality control technicians and cheesemakers in busy and dynamic environments.

Key Features and Specific Applications

One of the most important features of this device is its dedicated FC2423 probe. This pH/temperature electrode, with a stainless steel body and a conical tip, is specially designed for direct penetration into cheese samples, whether solid, semi-solid, or in emulsion form. This feature allows for direct pH measurement in the product. In addition, the built-in temperature sensor in the electrode automatically compensates for temperature, ensuring your pH readings are always precise. The Quick Connect DIN connector simplifies the process of attaching and removing the probe, also helping to protect the cable and create a secure, watertight seal.

Durability and Resilience in Industrial Environments

The HI99165 is designed with an IP67 rating. This means the device’s casing is fully protected against dust and water intrusion from any direction. This feature makes the device suitable for withstanding the knocks, drops, and spills common in production environments. With a large, dual-line display, the device can simultaneously show pH and temperature. The display also includes other useful indicators such as electrode condition and battery level, which help the user always stay informed about the device’s optimal performance.

Easy Calibration and Maintenance

The calibration of a pH meter is of great importance. The HI99165 automatically calibrates at one or two points. The device supports two sets of standard buffers (pH 4.01, 7.01, 10.01) or NIST (pH 4.01, 6.86, 9.18). It also has a Battery Error Prevention System (BEPS) that automatically turns the meter off if the battery becomes too weak to prevent erroneous readings. Additionally, the product comes with a cleaning solution specifically formulated for cheese deposits , which makes maintaining and cleaning the electrode very simple.

Step-by-Step Guide for Using the Device

Setting up and using the HI99165 is very simple. First, insert the batteries, then connect the FC2423 probe to the DIN socket at the bottom of the meter. By pressing the “MODE” button, the device turns on and, after a brief check-up, enters the normal measurement mode. During measurement, the pH value is shown on the primary LCD, while the temperature is displayed on the secondary LCD. After use, you can freeze the values by pressing and holding the “HOLD” button, or return to active measurement by pressing it again.

Comprehensive Guide for Purchasing and Product Support

To ensure the authenticity and quality of the product, purchasing from a reliable source is essential. The online store tpt24 is known as the world’s leading online retailer for this product, delivering it with a guarantee of authenticity and quality to you in any country you may be in. By purchasing from tpt24, you not only receive a high-quality product but also benefit from the 2-year warranty on the meter and the 6-month warranty on the probe. This warranty covers any defects in workmanship and materials, provided the device is maintained according to the instructions.

Specific Applications in the Cheese Industry

The Hanna HI99165 pH meter is specifically designed for pH measurement in various cheese products and has applications at different stages of production:

• Milk pH Testing: Ensuring the correct pH of the milk before adding rennet.
• Cheese Curd pH Measurement: Controlling the coagulation process for high-quality cheese production.
• Fresh Cheese pH Testing: Checking the final pH of the cheese after production to ensure quality and shelf life.

• Aged Cheese pH Testing: Monitoring pH changes during the aging process to control the final flavor and texture.