This is our new find in pH meters and one we feel to be the perfect tool for the cheese room. It includes a waterproof meter with digital pH readout to .01 and temperatures in F or C. It also includes automatic temperature compensation from 32-140F.
The best part is a probe designed with a tapered point to be inserted into soft cheese for a reading and containing.
This pH meter is supplied with a pH electrode with built-in temperature sensor, specially designed for use in the food sector. This electrode features a rugged, easy to clean, body that tapers to a strong conic tip ideal for semisolids applications such as cheeses. The electrode has a sleeve type reference junction which prevents the typical problems of clogging in viscous liquids or samples with high solids content such as milk or soft cheese.
The electrolyte used in this electrode is free from poisonous silver chloride, which eliminates food contamination by the electrode.
It allows automatic calibration at either NIST or standard buffer sets with auto recognition and a stability indicator.
The temperature is continuously displayed on the secondary level of the large LCD.
comes complete with pH electrode, pH 4 and pH 7 buffer sachets, cleaning solution (2 x 20 mL), batteries, rugged carrying case and instructions
Range pH 0.00 to 14.00 pH
- Range Temperature 0.0 to 60.0°C / 32.0 to 140.0°F
- Resolution pH 0.01 pH
- Resolution Temperature 0.1°C; 0.1°F
- Accuracy pH ±0.01 pH
- Accuracy Temperature ±0.1°C; ±0.2°F
- pH Calibration automatic, 1 or 2 point with 2 sets of memorized buffer values (pH 4.01 / 7.01 / 10.01 or pH 4.01 / 6.86 / 9.18)
- Temperature Compensation Automatic, 0 to 60°C (32 to 140°F)
- pH Electrode with DIN connector and 1 m (3.3') cable (included)
- Battery Type / Life 4 x 1.5V AA / approx. 1000 hours of continuous use
- Environment 0 to 50°C (32 to 122°F); RH max 100%
- Dimensions 150 x 80 x 36 mm (5.9 x 3.1 x 1.4")
- Weight 210 g (7.4 oz.)
For technical questions on this pH meter please call: 800-426-6287
The meter does come with a small packet of both pH buffers 7.01 and 4.01.
You can use the pH7.01 as a storage solution.
We also suggest you order the bottle of storage solution as well as a
couple of packs (or a bottle) of the cleaning solution (milk proteins
are tough to remove from the probe).
The pH buffer packs included with the meter do not last long so perhaps you might consider getting the bottles of those as well.
Cleaning the meter and storing it well with the storage solution is
essential to good pH readings. The calibration with buffers should be
done every day before you begin using the meter.
Q. I recently purchased the Hanna pH meter and am trying to use it (first time) and it will not calibrate and it will not read any measurement below 7.0. I have tried to calibrate following the directions and the 1 point will calibrate but will not read any measurement below 7.0 and tried two point calibration and it will always say wrong with the pH 4 buffer. If you use the pH 4 buffer first when it says 7.01 it will also accept it as 7.01 which is pretty weird since it is supposed to recognize the buffer solutions. What should I do now? All pH readings come in the range of 7.3 and 7.1. Baking soda and water is 7.2. Vinegar is 7.1.
A. I sometimes find that the new meter needs some time to rehydrate. Have you tried soaking the probe for 30-60 min in the cleaner, rinsing, and then in the 7.0 buffer? If you do use the wrong buffer the meter is incorrectly calibrated and will then not read correctly until a successful calibration is done. I have had meters that took a few hours to rehydrate before they calibrated correctly. It is pointless to try to measure pH until you get a good calibration.