Jiujie Machine
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Adopt electronic detection technology to detect the change of tension in the process of dough blowing, with high test accuracy, good repeatability and reproducibility.
Adopting electronic data acquisition method and USB data communication to achieve fast and accurate reading, convenient testing, high testing efficiency.
Using special data processing software, the software interface is fashionable, simple and intuitive.
Automatically analyze data and print test results, with traceability of data results.
The temperature control system of the instrument adopts PLC control, and the temperature control effect is good.
| Model | AL-T |
| Measurement Range | Wheat flour |
| Sample Volume | 250 ± 0.5g |
| Inner Diameter and Distance After Tightening | The upper and lower plates of the Alveograph are automatically closed and locked, the inner diameter of the upper plate is (55.0 ± 0.1) mm, and the distance after tightening is (2.67 ± 0.01) mm |
| One-time Fermentation Sample Throughput | ≥15 |
| Stirrer Speed | 60 ± 2 rpm |
| Bubble Airflow Velocity(L/h) | 96 ± 2 |
| Operating Temperature of Dough Mixer(°C) | 24 ± 0.2 |
| Fermenting Box Operating Temperature(°C) | 25 ± 0.2 |
| Detection Index | P value, L value, W value, G value, P/L value |
| Sound Emission(dBA) | ≤60 |
| Power Supply | AC220V ± 10V, 50/60Hz |
| Configuration Dimensions |
Pressing groove: Height 12.0 ± 0.1mm Pressing roller: Large diameter (40.0 ± 0.1) mm/Small diameter (33.3 ± 0.1) mm Circular cutter: Inner diameter (46 ± 0.5) mm |
| Kneading Bowl |
The kneading bowl has a built-in automatic water adding function, the water injection flow pump has an accuracy of 0.2ml, and the built-in water storage tank has a volume of ≥2 L; An external cooling water bath can be connected, and the temperature of the kneading bowl is constant to: 24°C. |
| Detackified Volume of Dough Samples(ml) | 18 ± 2 |
| Bubble Method | The bubbles are blown upside down, and the detected dough pieces are automatically cleaned after the experiment. The temperature control system adopts PLC control, and the temperature control effect is good. |
| Result Accuracy |
Coefficient of variation of W value: < 8% Coefficient of variation of P value: < 8% Coefficient of variation of G value: < 8% |
| Shipping Size(W×D×H)(mm) | Alveograph (2 sections): 530×530×1040, 870×710×740 Computer: 670×540×650 |
| G.W. (kg) | 210 |
The system measures key indices including the P value (tenacity), L value (extensibility), W value (baking strength), G value (swelling index), and the P/L ratio to evaluate the quality and performance of wheat flour.
The device integrates an electronic detection sensor and features a fully enclosed, temperature-controlled bubble blowing room managed by PLC logic. This insulates tests from ambient temperature fluctuations to ensure excellent repeatability.
Yes, the AL-T Alveograph utilizes high-precision electronic data acquisition that connects via USB to dedicated analysis software, displaying test curves and generating reports in real time.
A standard test requires a wheat flour sample volume of 250 ± 0.5g. The kneading bowl also features an automatic water addition system with an accuracy of 0.2ml.
Yes. After finishing the experiment, the detected dough pieces can be automatically cleaned to ensure operational efficiency and preparation for the next cycle.
