One of those areas where out openness to ‘custom’ applications is usually well received. You may need to monitor pH and viscosity of semisoft cheese samples, and automatically clean the probes between samplings. The cookie dough batter has to be tested for elasticity, the potato chips for color, Karl Fischer monitoring of chocolate slurries, atline acidity of freeze dried coffee powders and benzoate preservative profiles of ‘health’ drinks.
Yes, we know. Bottom line is if the job is worth doing, then it’s worth doing right. With built-in recordkeeping. Use a robot.
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