+46 300 40 40 18
Order before 4pm for same day dispatch Weekdays only

English

Currency: EUR

Menu
  • Sale
Hanna HI-981035 pH Tester for Sushi

HI-981035

The HI-981035 with a specialised flat tipped pH electrode and a glass body is ideal for testing the pH of Sushi Fish. However, the HI-981032 pH Tester would be more practical for measuring pH in rice as it has a conic tipped electrode.

pH
Ideal for Sushi

€109.00 (exc.VAT)
€166.25 (tax incl.)
Save €30.00
Accessories
Reference
Price
Quantity
Full Description Specification Manuals

About HI-981035 pH Tester for Sushi

  • Liquid Crystal Display
  • On/off Button
  • pH Probe with Maximum and recommended immersion level

Press the on/off button to turn the meter on. All tags will be displayed. The meter will go into measurement mode with current reading and calibrated buffers displayed.

The meter has a range of 0.0 to 12.00 pH and a resolution of 0.01pH with accuracy at ±0.05pH @ 25°C. Calibration is automatic at one or two-point.

The built-in probe is for the specific application listed.

With an easy to change battery facility, the HI-981035 has an approximate battery life of 1000 hours of continuous use and has an auto-off feature enabled after 8 minutes or 60 minutes.

Featuring a liquid crystal display, the meter weighs in at 52g and measures 51 x 160 x 21mm. For best results, operate in 0 to 50°C, RH 95% max environment.

The meter is shipped with a protective cap on the electrode containing storage solution.

Each meter is supplied with:

  • pH 4.01 buffer solution liquid sachet x 2
  • pH 7.01 buffer solution liquid sachet x 2
  • Cleaning and disinfection solution for dairy products x 2
  • Electrode storage solution, 13ml dropper
  • Instruction manual
  • Quality certificate

Probe features

Low Temperature Glass Formulation

Low temperature glass ensures fast stabilisation and more accurate results at lower temperatures. This is beneficial since many food products are stored at low temperatures.

Flat Glass Tip

A flat tip optimises surface contact for measurement on flat sushi, and samples that cannot be penetrated.

Open junction reference

The open junction design uses a solid gel interface between the sample and internal reference cell. This interface prevents silver from exiting the junction, but also makes it impermeable to clogging, resulting in a fast response and stable reading. Due to this design, the meter can be used for smaller sample sizes as there is no junction to submerge.

Meter Overview

Preparation:

The pH electrode is shipped with a protective cap containing storage solution. Before using the meter, remove the protective cap and condition the electrode by soaking the tip (bottom 1cm) in pH 7.01 buffer solution for several minutes. Then follow the calibration process.

  • Do not be alarmed if white crystals appear around the cap. This is normal with pH electrodes and they dissolve when rinsed with water.
  • Turn the meter on by pressing ON/OFF button.

Do not immerse the electrode over the maximum immersion level.

  • For best results, recalibrate periodically
  • After use, rinse the electrode with water and store it with a few drops of storage solution in the protective cap
  • Re-attach the protective cap after each use.

Do not use distilled or deionised water for storage purposes.

Safety around Sushi

While the HI-981035 is ideal for Sushi Fish pH, the HI-981032 pH Tester would be more practical for measuring pH in rice as it has a conic tipped electrode.

Sushi needs to be kept warm (about 32°C) for best results when rolling sushi.

However, this can create food safety risks causing health departments to crack down on practices around the handling of sushi, which is often held for up to several hours in the temperature ‘danger zone’. In the sushi process, pH monitoring is considered to be essential and a record of hold times and pH levels should be maintained.

Most municipalities require that sushi rice is maintained below a pH of 4.6. The procedures around this standard can vary from a full hazard analysis critical control points (HACCP) plan for sushi to health department testing. Fortunately, the pH can be controlled with rice vinegar, a traditional ingredient used in sushi.

Read More

Range 0.00 to 12.00 pH
Resolution 0.01 pH
Accuracy ±0.05 pH@25°c
Calibration Automatic, one or two-point
Electrode Built-in probe for specific application
Battery type CR2032 Li-ion
Battery Life Approximately 1000 hours of continuous use
Auto-off 8 minutes, 60 minutes or can be disabled
Environment 0 to 50°C; RH 95% max
Dimensions 51 x 160 x 21mm
Weight 52g