The Saltmeter ad 100 s is used to measure the salt content in semi-solid food products such as meat, sausages, cheese, ham, among other products. Measuring range 0 to 50 NaCl = 0 - 5%, with an accuracy of ± 0.6% of the measuring range.
The salt meter is indispensable for regular production and quality control.
Warning: Last items in stock!
The insertion depth must be at least 4 cm. The two gold-plated measuring points must be immersed in the product to be measured. It is necessary to consider not inserting the probe in bacon, but in lean meat, because bacon absorbs only little salt. By inserting it in the bacon you can obtain incorrect values of salt.
The indication on the display shows the number of salt measured, so the salt content measured between the two electrodes should be converted approximately by the table shown below.
Salt no. 35 = approximately 3.5% salt content.
|Product||Sal in %||Salt number|
|Raw ham||3.6% to 4.0%||36 to 40|
|Boiled ham||2.0% to 3.2%||20 to 32|
|Smoked ham||3.2% até 3.4%||32 até 34|
|Raw sausage||2.7% até 3.0%||27 até 30|
|Sausage for heating in simmering water||1.8% até 2.4%||18 até 24|
|Boiled, pickled products||1.8%|
|Fresh fried sausages||1.6%|