Combined pH electrode with NTC temperature sensor for meat and cheese - GIORGIO BORMAC


The combined pH electrode with NTC temperature sensor from the GIORGIO BORMAC brand is an essential tool for those working in the food sector, particularly with meat and cheese. This electrode offers precise pH and temperature measurement, ensuring the highest quality and safety of food products.

Main Features

The XS Sensor 2-Pore T NTC electrode is equipped with a fixed cable with a 1-meter BNC+Cinch plug and a resistant glass body. Its compact dimensions (LxØ: 35x6 mm) and 6 mm tip make it ideal for specific applications on meat and cheese.

• Dimensions: (LxØ) 35x6 mm


• Body Material: Glass


• Filling: Polymer, maintenance-free


• Tip: 6 mm, ideal for meat and cheese

Technical Specifications

Applicable Regulations

This electrode complies with the following regulations:

• Dir 2011 / 65 / EU


• Reg (EC) 1935 / 2004


• Reg (EU) 2016 / 1416

Performance

• pH measurement range: 0 - 14


• Temperature measurement range: 0 - 60 °C

Detailed Features

• Application: Ideal for meat and cheese


• Connection: Fixed cable / BNC


• Diaphragm: Open pore


• Electrolyte: Polymer


• Number of diaphragms: 2


• Temperature sensor: Yes, with RCA Cinch plug


• Reference system: Ag coated

Dimensions and Weight

• Body diameter: 12 mm / 6 mm (tip)


• Body length: 95 mm / 35 mm

The combined pH electrode with NTC temperature sensor from GIORGIO BORMAC is the perfect choice for those seeking precision and reliability in pH and temperature measurements, especially in the food sector. Thanks to its robust construction and advanced technical specifications, this electrode guarantees excellent and long-lasting performance.