

Add to Cart
ST123 Plant oil smoke point meter
ST123 Plant Oil smoke point meter is a special instrument for
determining vegetable oil smoke point developed according to
Article 5 "Second Method Visual Determination Method" of the
national standard GB/T20795-2006 "Vegetable Oil Smoke Point
Determination"and AOCS Cc 9a-48 , which is suitable for quality
supervision, import and export inspection, oil processing, oil
storage and transportation, food processing, scientific research,
agricultural breeding, schools and other departments that need to
determine the smoke point of vegetable oil and fat.
When a small amount of continuous blue smoke (thermal decomposition
in grease) is observed, the temperature indicated by the
thermometer is read, and the heat/lock button is pressed, and the
upper display number of the meter head is the smoke point. The
structure of the instrument is simple and intuitive, and the price
is inexpensive.
Product parameters
Double test error | ≤2℃ |
Result output mode | visual thermometer and digital display |
Temperature measurement range | room temperature -300℃, |
Working environment | temperature (-10~40)℃, relative humidity≤95%RH |
Result display mode | visual temperature and digital temperature lock |
Power supply | 220V, 50Hz |
Weight | 10 kg, |
Packing list
S/N | Name | Quantity | Unit | Remarks |
1 | HOST | 1 | set | |
Oil cup | 2 | pieces | ||
2 | Power cord | 1 | article | |
3 | Fuse tube | 1 | pieces | Inside the sea t10A |
4 | Instruction manual certificate | 1 | copy | |
5 | Warranty card | 1 | copy |
ST123 Plant Oil smoke point meter is a special instrument for
determining vegetable oil smoke point developed according to
Article 5 "Second Method Visual Determination Method" of the
national standard GB/T20795-2006 "Vegetable Oil Smoke Point
Determination"and AOCS Cc 9a-48 , which is suitable for quality
supervision, import and export inspection, oil processing, oil
storage and transportation, food processing, scientific research,
agricultural breeding, schools and other departments that need to
determine the smoke point of vegetable oil and fat.
When a small amount of continuous blue smoke (thermal decomposition
in grease) is observed, the temperature indicated by the
thermometer is read, and the heat/lock button is pressed, and the
upper display number of the meter head is the smoke point. The
structure of the instrument is simple and intuitive, and the price
is inexpensive.