Jiujie Machine
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The electronic farinograph is a specialized instrument for testing the quality of wheat flour. This instrument is mainly used for quality control of wheat and wheat flour during wheat breeding, purchasing, storage, flour processing, and food production.
| Parameter | Specification Details |
|---|---|
| Power Supply | 220V, Motor Power ≤250W; AC 200V~240V, 50/60Hz |
| Output Shaft Speed | 63±2r/min, real-time display of speed; fast/slow mixing blade speed ratio 1.5:1 |
| Torque Range (Kneading Process) | 0~10Nm |
| Torque Sensor Detection Accuracy | Not less than 0.5% |
| Mixing Bowl Capacity | 300g |
| Measurement Range | 0~1000 flour units |
| Unit Torque | (9.8±0.2)mN·m/FU |
| Compliance with Standards | Conforms to GB/T35943-2018 Grain and Oil Machinery and GB/T14614-2019 Grain and Oil Inspection - Wheat Flour Dough Rheological Properties Test - Farinometry Method; participated in the formulation of these standards |
| Equipment Material & Protection |
1. Mixing bowl and stirring blade: high-quality stainless steel 2. Mixing bowl: overload protection 3. Kneader: safety protection function |
| Temperature Control System |
1. High-precision water bath for temperature control 2. Mixing bowl operating temperature: 30±0.2℃ 3. Maximum water bath pressure: 340 mbar 4. Maximum water bath flow rate: 15 L/min 5. Includes one dedicated temperature-controlled water bath |
| Water Addition Performance | 1. Accuracy: 0.2ml (for 300g kneader) 2. Operation: computer-guided water addition process; manual control available after installation and debugging per software prompts |
| Software & Data Functions |
1. Computer-guided entire operation process with automatic data processing 2. Comparison of pastry curves from different tests 3. Evaluation of pastry curves according to national standard methods 4. Export of test results in data format for statistical analysis |
| Instrument Stability | Uses standard samples for testing; stabilization time deviation within 15% of the standard value |
| Configuration | Powder analyzer main unit, water supply device, temperature-controlled water bath, data processing system, laptop (optional), etc. |
A1: It is primarily used for testing the quality of wheat flour during wheat breeding, purchasing, storage, flour processing, and food production quality control.
A2: The instrument fully conforms to GB/T35943-2018 (Grain and Oil Machinery) and GB/T14614-2019 (Grain and Oil Inspection - Wheat Flour Dough Rheological Properties Test - Farinometry Method).
A3: The mixing bowl and stirring blade are constructed from high-quality stainless steel and are designed with overload and safety protection functions.
A4: The high-precision temperature-controlled water bath maintains the mixing bowl operating temperature at 30±0.2℃ with a maximum pressure of 340 mbar and a flow rate of 15 L/min.
A5: The system features computer-guided operation, automatic data processing, comparison of pastry curves, evaluation according to national standards, and the ability to export test results for analysis.
A6: It provides water addition accuracy of 0.2ml (for a 300g kneader) and supports both computer-guided and manual control modes during operation.
