Happy Cheese Makers Since 1978

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    Reliable pH meter by Hanna Instruments, providing automatic temperature compensation and pH readings to 0.01 resolution and +/- 0.05 % accuracy. It provides automatic calibration at 1 or 2 points.

    It offers ease-of-use in combination with its affordability, making it possible for non-technical and technical personnel alike to measure pH on the spot, accurately and inexpensively.

    NOTE: This unit will only measure the pH of liquids; it cannot be used to measure curds or finished cheeses.

    Meter comes with one packet of each of the following:

    Cleaning Solution
    pH 4.01 Buffer
    pH 7.01 Buffer

    WARRANTY: Meter is warranted for one year against defects in workmanship and materials when used for it's intedned prpose and maintained according to instructions. The electrode/probe is warranted for a period of 6 months. This warranty is limited to repair or replacement. Damages due to accident, misuse, tampering or lack of prescribed maintainence are not covered.

    For more information about using a pH meter, see our blog article "Using a pH Tester."

    • Range pH -2.0 to 16.0 pH
    • Range Temperature -5.0 to 60.0°C / 23.0 to 140.0°F
    • Resolution pH 0.01 pH
    • Resolution Temperature 0.1°C / 0.1°F
    • Accuracy pH ±0.1 pH
    • Accuracy Temperature ±0.5°C / ±1°F
    • pH Calibration automatic, at 1 or 2 points with 2 sets of memorized buffers (pH 4.01 / 7.01 / 10.01 or pH 4.01 / 6.86 / 9.18)
    • Temperature Compensation Automatic
    • Battery Type / Life 4 x 1.5V with BEPS / approx. 300 hours of continuous use; auto-off after 8 minutes of non-use
    • Environment -5 to 50°C (23 to 122°F); RH max 100%
    • Dimensions 163 x 40 x 26 mm (6.4 x 1.6 x 1.0")
    • Weight 100 g (3.5 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.

    Based on 1 Reviews

    From: United States

    Solid product

    When I started making cheese, I didn't follow the suggestions and watch the pH of my curds. Things went badly. So I got one of these pH meters and what a difference!

    This meter is nice because it's compact and resilient. (I've been using mine for several years now.) I find it fits nicely in my hand when I go to use it, too. It's the same basic design as our chemistry students use in the lab, which says something.