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CIP disinfection monitoring in Food Industry
Range: from 0.001 up to 20.00 g /L
Output signal: 0/-2 V
With surface-active additives proofed diaphragme
Pressure limit: 1 bar as a maximum
Unnecessary zero adjustment
DESCRIPTION
Principle Measurement by amperometric method with a diaphragm cell of 3 electrodes; wasted sample. The probe includes a CTN sensor for the temperature compensation.
Mounting / Recommendations The measuring at a constant flow rate requires the use of a specific cell (see data sheet 193-95). The complete assembly optimizes the operations.
TECHNICAL FEATURES
Range: 0.001 to 20.00 g /L Operating pH: 1 to 7 Pressure limits: 1 bar as a maximum Temperature limits: 1 to 60 °C Flow rate limits: From 30 to 40 L /h (see the data sheet 193-95) Power supply: ±5 to ±15 V DC, [Ri = 1 kOhm] Materials: PEEK Dimensions: Diam.25 mm, length 175 mm
General Catalog 193-32 26/03/2022 19:04
Peracetic acid sensor 60°C P9
BAMO Mesures SAS
22, Rue de la Voie des Bans Parc d'activités de la Gare
95100 ARGENTEUIL France