An essential item for measuring soymilk concentration (soybean solids)! Measure even hot samples with confidence! Hygienic and can be cleaned easily after measurement.
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For adjusting the amount of coagulant added and stabilizing quality! It is a drop-type pH meter equipped with a durble electrode for added safety and security. Measures with only a small amount of sample. Details
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A dual scale model for both soybean solids % for soymilk and magnesium chloride % for nigari (bittern).
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This frying oil moniter, which helps the user determine the timing of oil replacement, is used by many in the tofu industry! Taking into consideration both the high and running cost of cooking oil as well as the health of the customer, the DOM-24 helps prevent the unnecessary replacement of oil by helping you measure and determine the best time to change it.
Very simple to use and anyone can measure easily. Unline test paper strips, there is no running cost after purchase. Checking the oil only twice a day, makes up for the test paper strips cost in about 3 years.
Soy milk, tofu, fried tofu are popular among all generations.
ATAGO provides a variety of product for quality control to not only cover for taste,
but also for its safety, security and high quality.
Our refractometers solves common problems
in the soymilk manufacturing process!
Since there are many uncertainties about the concentration of the mashed soybeans, such as the original water content of soybeans and the amount of water absorbed after being soaked in water, it is recommended to adjust it using a refractometer.
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PAL-27SIn the case of adjusted soymilk, calcium and sugar are mixed to adjust the taste. By measuring regularly with a refraactometer, mistakes during mixing can be prevented.
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PAL-27SThe concentration control of soybean solids is important because soymilk is classified into three types: unadjusted soymilk, padjusted soymilk, and soymilk beverages, depending on the amount of soybean solids.
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PAL-27SUse a refractometer to check the soybean solids% before filling to avoid mistakes.
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PAL-27S
Our refractometers solves common problems
in the tofu manufacturing process!
You can check whether the amount of coagulant is suitable or not by measuring the pH of soymilk after nigari has been added.
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PAL-pHNigari (magnesium chloride) used for making tofu includes ones that are concentrated and purified by separating sodium chloride and potassium chloride from seawater, and liquids that remain after salt is taken from seawater. Since these are all natural, the concentration is different depending on where they are produced.
Our refractometers can be used by anyone, so it is ideal for use out in the field. There is also a special refractoemter with the magnesium chloride % scale.
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PAL-27S MASTER-Soy Milkα
Our frying oil meter and refractometer solve common problems
in the fried tofu manufacturing process!
Thick fried tofu is usually fried at high temperature after the water is drained. Oil deteriorates the more it is used. Continuing to use old, deteriorated oil lowers the quality of food and may be harmful to the health of customers. As oil ages, toxic peroxides are produced from the unsaturated fatty acids within oil. Having more deteriorated oil can lead to""heartburn"" and ""nausea"" and is overall not good for your health. That's why it is important to regularily manage the oil with ATAGO's DOM-24.
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DOM-24PAL-27S displays soymilk concentration (soybean solids%) content digitally in just 3 seconds. It measures even hot samples while being easy to clean.
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PAL-27S
B-Carry is a Japanese company that produces tofu in Vietnam. The PAL-27S is used for taste stability and use the NFC function to transfer measurement data to mobile phones. It displays the soybean solids% in 3 seconds. It measures even hot samples while being easy to clean.
Tokunaga Tofu shop is using the soymilk refractometer PAL-27S.
The raw soybeans are soaked in water the day before, but the soaking time varies depending on the humidity and temperature. This causes variations when deciding boiling time. A refractoemter is used to eliminate that variation as much as possible.
In the case of nigari (bittern), seawater is natural, so the salt concentration changes depending on the time and place of harvest, so we measure it. We also sell okara donuts made by mixing okara with donut dough, and the frying oil is properly managed by DOM-24.
Since there are many uncertainties about the concentration of raw soybeans, such as the water content of soybeans and the amount of water absorbed when soaked in water, the concentration is adjusted by adding approximate water, taking into account the hardness.
The mixing ratio can be detected in real time. Feedback such as flow rate change is possible.
A final check is made to see if the product before filling is within the specifications. It can also be used to reduce liquid loss by controlling the switching of various liquids.
"Nigari (magnesium chloride) used to make tofu is a natural product, so its concentration varies depending where it is produced. Check the variation by measuring the concentration of nigari.
In addition, it is possible to confirm whether the addition amount is optimal by measuring the pH of the soymilk after athe nigari is added.
Oil deteriorates the more it is used. Continuing to use old, deteriorated oil lowers the quality of food and may be harmful to the health of customers. As oil ages, toxic peroxides are produced from the unsaturated fatty acids within oil. Having more deteriorated oil can lead to"heartburn" and "nausea" and is overall not good for your health.
PAL-27S Cat.No.4427
| Measurement Range | Soy Milk Concentration(soybean solids) : 0.0～20.0% |
|---|---|
| Resolution | Soy Milk Concentration(soybean solids) : 0.0～20.0% |
| Measurement Accuracy | Soy Milk Concentration(soybean solids) : 0.1% |
| Temperature compensation | 10～100℃ |
| Power Supply | 2 × AAA Batteries |
| Battery Life | About 11,000 measurements |
| International Protection Class | IP65 |
| Dimensions & Weight | 5.5×3.1×10.9cm 100g（main unit only） |
MASTER-Soy MilkαCat.No.2681
| Measurement Range | Soy Milk Concentration(soybean solids) : 0.0～20.0% Magnesium chloride concentration : 0.0～12.0% |
|---|---|
| Minimum Scale | 0.2% |
| Measurement Accuracy | Soy Milk Concentration(soybean solids) : ±0.5% Magnesium chloride concentration : ±0.2% |
PAL-pHCat.No.4311
| Measurement Range | pH0.00～14.00 |
|---|---|
| Resolution | pH0.01 |
| Accuracy | pH±0.10 |
| Calibration | Calibration at 3 points at 4.01, 6.86, 9.18. |
| Temperature compensation | 10～40℃ |
| Sample Volume | 0.6mL |
| Power Supply | 2×AAA alkarine batteries |
| Accessories | Standard calibration solution(4.01, 6.86, 9.18) 10mL each |
DOM-24 Cat.No.9341
| Measurement Range | Total Polar Materials（TPM）: 0.5～40.0％ Acid Value（AV）: 0.0～9.9 Temperature : 0 to 225℃ / 32 to 437°F |
|---|---|
| Resolution | Total Polar Materials（TPM） : 0.5％ Temperature : 1℃ / 1°F |
| Measurement Accuracy | Total Polar Materials（TPM％）: ±2.0％ Acid Value（AV）: repeat accuracy around±0.2、Reproducibility about±0.2 / Temperature : ±1℃ ±2° |
| Temperature compensation | Automatic temperature compensation |
| Power Supply | Size AAA alkaline battery × 2 |
| International Protection Class | IP67 |
| Dimensions & Weight | 22(Φ)×490（Ｗ）mm、400ｇ （main unit only） |
