Çikolata Temperleme Kalitesi DCS Tempermetre

DCS Temperometer - Chocolate Tempering Measurement Device - Image 2

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DCS Temperometer – Chocolate Tempering Measurement Device

Fiyat Sorunuz

A device that measures temperature curves during the chocolate cooling process to determine temper index and crystallization temperature. Provides precise measurement for quality control in chocolate production.

External sensor measurement range: -10…+50°C
Temperature measurement uncertainty ±0.1°C (display), ±0.01°C (memory)
Integrated electronic cooler: cooling from 20°C to 0°C in 4 minutes
Internal memory capacity up to 9000 tests
USB, Ethernet, and Wi-Fi connectivity options
800x480 pixel capacitive color touchscreen display

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Daha fazla detay

The DCS Temperometer is a measurement instrument that records temperature changes during chocolate sample cooling to determine temper index and crystallization temperature. For chocolate manufacturers and quality control laboratories, it enables objective evaluation of tempering quality—which affects final product properties such as gloss and snap—using quantitative data.

The device measures within the -10…+50°C range using an external sensor and, through an integrated electronic cooler, rapidly cools samples (from 20°C to 0°C in 4 minutes) to produce repeatable results under standardized conditions. Measurement results are displayed graphically on a touchscreen display, stored in internal memory for up to 9000 tests, and can be transferred to a computer via USB, Ethernet, or Wi-Fi.

With measurement modes suited to milk chocolate, dark chocolate, and chocolate with varying cocoa butter content, it is designed for rapid and repeatable quality control in production lines or laboratory environments.

Technical Specifications

External sensor temperature measurement range	-10…+50°C
Display temperature uncertainty	±0.1°C
Memory temperature uncertainty	±0.01°C
Cooler temperature range	+5…+20°C
Cooler temperature stability	±0.1°C
Cooling time from 20°C to 0°C	4 min
Sensor heating chamber temperature range	20…35°C
Measurement time interval	2 s
Internal memory capacity	9000 tests
Maximum archive duration per test	20 min
Heating element power	40 W
Interfaces	USB flash drive, Ethernet, Wi-Fi
Display	800×480 pixel capacitive touchscreen
AC supply voltage	110…230V, 50/60Hz
Maximum power consumption	75 W
Ambient temperature range	22 ± 5°C
Weight	≤2.4 kg
Overall dimensions	235x220x140 mm

Applications

Tempering quality control on chocolate production lines
Chocolate recipe development in R&D laboratories
Comparative analysis of crystallization behavior across chocolate types (milk, dark, high cocoa butter)
Pre-production sample-based temper index verification