£127.75 £153.30 (Inc. VAT)
999 in stock
HI-981035 pH Tester for Sushi
The HI-981035 with a specialised flat tipped pH electrode with a glass body is ideal for testing the pH of Sushi Fish. However, the HI-981032 pH Tester would be more practical for measuring pH in rice as it has a conic tipped electrode designed for pushing directly into food.
About the tester
Press the on/off button to turn the meter on. All tags will be displayed. The meter will go into measurement mode with current reading and calibrated buffers displayed.
The meter has a range of 0.0 to 12.00 pH and a resolution of 0.01pH with accuracy at ±0.05pH @ 25°C. Calibration is automatic at one or two-point.
The built-in probe is for the specific application listed.
With an easy to change battery facility, the HI-981035 has an approximate battery life of 1000 hours of continuous use and has an auto-off feature enabled after 8 minutes or 60 minutes.
Featuring a liquid crystal display, the meter weighs in at 46g and measures 51 x 160 x 21mm. For best results, operate in 0 to 50°C, RH 95% max environment.
The meter is shipped with a protective cap on the electrode containing storage solution.
Each meter is supplied with:
Low Temperature Glass Formulation
Low temperature glass ensures fast stabilisation and more accurate results at lower temperatures. This is beneficial since many food products are stored at low temperatures.
Flat Glass Tip
A flat tip optimises surface contact for measurement on flat sushi, and samples that cannot be penetrated.
Open junction reference
The open junction design uses a solid gel interface between the sample and internal reference cell. This interface prevents silver from exiting the junction, but also makes it impermeable to clogging, resulting in a fast response and stable reading. Due to this design, the meter can be used for smaller sample sizes as there is no junction to submerge.
Safety around Sushi
While the HI-981035 is ideal for Sushi Fish pH, the HI-981032 pH Tester (pictured) would be more practical for measuring pH in rice as it has a conic tipped electrode.
Sushi needs to be kept warm (about 32°C) for best results when rolling sushi.
However, this can create food safety risks causing health departments to crack down on practices around the handling of sushi, which is often held for up to several hours in the temperature €˜danger zone€™. In the sushi process, pH monitoring is considered to be essential and a record of hold times and pH levels should be maintained.
Most municipalities require that sushi rice is maintained below a pH of 4.6. The procedures around this standard can vary from a full hazard analysis critical control points (HACCP) plan for sushi to health department testing. Fortunately, the pH can be controlled with rice vinegar, a traditional ingredient used in sushi.
|Range||0.0 to 12.0 pH|
|Accuracy||±0.05 @ 25°C pH|
|Calibration||automatic, 1 or 2 point|
|Electrode||Built-in probe for specific application|
|Battery Type/Life||CR2032 Li-ion (included) / Approximately 1000 hours of continuous use|
|Environment||0 to 50°C (32 to 122°F); RH max 95%|
|Auto-off||8 minutes, 60 minutes or can be disabled|
|Dimensions||51 x 160 x 21mm|