22
Rev 2, 18.06.19
3.5
Your Maturmeat® has an optional pH probe that can be purchased. The probe is checked
thoroughly before your Maturmeat® leaves the factory. A calibration system has been
programmed into Sicur Food Control
®
allowing you the possibility to calibrate your pH probe
anytime. Follow the steps below to successfully calibrate your probe, alternatively, use the link
to see the video online
https://www.youtube.com/watch?v=AkLgjoDq-G0
Buffer
Solution
pH 4.01
Buffer
Solution
pH 7.01
pH 4
pH 7
water
Here is what you will
need to calibrate the
pH probe
1. pH probe
2. Buffer solution 4.01
3. Buffer solution 7.01
4. Water (small amount)
5. Container x 3 (ie.cups)
6. Paper towel/Napkins
7. Marker to label cups
1. From the Home page,
Select Customer to proceed.
2. Select pH calibr.
pH 4
pH 7
water
Because all of
the fluids look
alike it is best to
label the cups to
avoid confusion
later on. Use the
marker and write
pH 4 or just 4 on
the 1st cup.
On the 2nd cup,
use the marker
and write pH 7 or
just 7.
On the 3rd cup,
use the marker
and write water or
just W. The water
will act as a rinse
between solutions.
Rinse probe with water
between each recording of
buffer solutions. Use paper
towel/napkins with extreme
care when drying probe,
as probe’s surface can
easily scratch and become
damaged producing false
readings.
NOTE
Customer
Dealer
Producer
Climatic recipes
pH calibr.
HACCP-Perf
Variable
CALIBRATING pH PROBE
Summary of Contents for Maturmeat 100
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