1.1
TRICOR Systems Inc.
SECTION 1
GENERAL DESCRIPTION
The Model 225 Chocolate Temper Meter provides a much more convenient and
accurate method of determining chocolate temper than the conventional “ice
bath” techniques. The 225 uses a solid-state, thermoelectric cooling unit with
state-o-the-art electronic control circuitry to precisely maintain and regulate the
cooling temperature of the chocolate sample.
The chocolate temperature-sensing probe is maintained at a controlled, fixed
temperature prior to chocolate sample testing to eliminate any errors due to
temperature variations. The 225 is also designed to maintain constant sample
size and temperature-sensing probe depth. These field proven features ensure
accuracy and repeatability in measuring chocolate temper.
The 225 is housed in a small, laboratory enclosure. All controls, indicators and
the internal printer are located on the front panel. The chocolate sample well and
cover door are found on the top of the unit. On the back of the model 225 is the
power entry module with the on/off switch and the RS232 and USB
communication ports.
1.1
Supplied Items
The Model 225 is supplied to the customer along with the following additional
items:
•
Power Cord
•
RS232 Serial Data Cable and 9-Pin Adaptor
•
A spare Roll of Thermal Print Paper for the Internal Printer
•
Temper Well Cleaning Tool (attached to Model 225)
•
200 Sample Cups
•
A CD with Microsoft Windows-Compatible Configuration Software
•
Certificate of Calibration for this Model 225
•
This Manual
