Style

Model

Mearing Range

Minimum Scale Value

Size(mm)&Weight(g)

Brix

110ATC

0-5%

0.10%

30*40*205&240

111ATC

0-10%

30*40*205&275

112ATC

0-20%

30*40*205&240

113ATC

32%

0.2%

30*40*170&215

114ATC

28-62%

30*40*160&205

115ATC

45-82%

0.5%

30*40*140&195

116ATC

(Honey)

58-90% Brix

1%

30*40*160&220

10-33% Water

38-43 Be’

0.5%

1110ATC

0-50%

30*40*150&200

117ATC

58-92%

28*40*140&170

118ATC

0-80%

30*40*155&215

119ATC

0-90%

30*40*145&215

Salinity

211ATC

0-10%

0.1%

30*40*205&275

1.000-1.070%

212ATC

0-28%

0.2%

30*40*205&215

Freezing Point

414ATC

B:1.100-1.400sg

0.01sg

30*40*160&205

E: -50°C-0°C

1°C

P: -50°C-0°C

C: -40°C-0°C

5°C

415ATC

D: 0-100%

5°C

30*40*150&200

E: -60°C-0°C

B:1.100-1.400sg

0.01sg

Emulsion concentration

811ATC

0-15% M-10

1000-1040sg

0.5%

30*40*170&215

0-15% MDT

1000-1050sg

13330-13600RI

Wine

511ATC

0-60%,60-80%

1%

30*40*205&240

512ATC

0-25% VOL

0.2%

30*40*160&205

0-40 Brix

Milk

612ATC

0-20% Milk

0.1%

30*40*160&215

0-32% Brix

0.2%

Clinical Protein

312ATC

SP:0-12g/dl

0.2

30*40*170&215

U.G:1.000-1.050

0.002sg

nD:1.3330-1.3600

0.0005

311ATC

SP:0-12g/dl

0.2

U.G:1.000-1.050

0.0005