Aoda Jfzd300 Wheat Flour Quality Identify E-Farinograph

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  • Aoda Jfzd300 Wheat Flour Quality Identify E-Farinograph
  • Aoda Jfzd300 Wheat Flour Quality Identify E-Farinograph
  • Aoda Jfzd300 Wheat Flour Quality Identify E-Farinograph
  • Aoda Jfzd300 Wheat Flour Quality Identify E-Farinograph
  • Aoda Jfzd300 Wheat Flour Quality Identify E-Farinograph
  • Aoda Jfzd300 Wheat Flour Quality Identify E-Farinograph
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  • Overview
  • Work principle
  • Features
  • Specification
  • Detailed Photos
  • Factory & Workshop
  • Packaging & Shipping
  • FAQ
Overview

Basic Info.

Model NO.
JFZD300
Kneading Bowl
300g
Software
Win7,Win10 System
Connector
RJ45
File Output Format
.Excel
Torque Range
0~10nm
Main Stirring Blade Speed
(63+-2)R/Min
Main and Auxiliary Stirring Blade Speed
1:1.5
Unit Torque
(9.8+-0.2)Mn·m/Fu
Horizontal Axis
0~45min
Vertical Axis
0~1000fu
Horizontal Axis Speed
(1.00+-0.01)Cm/Min
Temperature Setting Range
20~95c
Temperature Adjustment
0.2c
Power Supply
AC 220V50Hz
Transport Package
Wooden Case
Specification
113*75*85mm
Trademark
AODA
Origin
China
HS Code
9031809090
Production Capacity
100PCS a Month

Product Description

Aoda JFZD300 Wheat flour quality identify E-Farinograph

The JFZD300 Farinograph is a special instrument for testing the rheological properties of wheat flour dough. It is also one of the most widely used instruments for wheat flour quality analysis by quality inspection agencies. It can provide important information for wheat breeding, wheat and flour matching for flour milling companies, ensuring stable product quality, and guiding the development and utilization of new products.
 

Work principle

A certain amount of wheat flour is added with an appropriate amount of water and kneaded. The computer system draws a coordinate graph of the change of stirring resistance over time, which is the flour curve. The water absorption of wheat flour is calculated from the amount of water added and the flour curve that records the stirring performance. The formation time, stability time, weakening degree and other characteristics of the dough during stirring are evaluated in order to evaluate the gluten strength of flour.

Features

1. The kneading bowl can be changed at will. The 300g program recognizes the bowl type and automatically calls the corresponding program without the operator's selection.
2. Overload protection function. When the stirring torque is too large, an alarm will be sounded and the machine will stop to protect the instrument and personnel.
3. One-finger automatic water supply system, the button controls the water addition to the burette, instead of pressing the rubber ball by hand, which is labor-saving and efficient.
4. Up to 12 powder maps can be displayed at the same time, which is convenient for comparing their subtle differences.
5. The analysis results are saved in database format for easy reference.
6. Multiple protection measures. Double button start, open the cover to stop.
7. The intelligent program senses the movement of the instrument and automatically starts drawing

Specification

JFZD300 Farinograph
Kneading bowl 300g
Software operating system Work with Win7,Win11 system
Computer interface RJ45 Ethernet interface
Overload protection function alarm and stop when the stirring torque exceeds 2000FU to protect the safety of instruments and personnel
Multiple safety protection measures double button start, open cover stop
Use torque sensor to detect kneading process Torque range: 0~10Nm,
Torque measurement method: dynamic electronic torque sensor, accuracy level 0.2
Display Display up to 12 powder maps at the same time, convenient for comparing their subtle differences
Data format The analysis results are saved in sqlite database format for easy reference
Main stirring blade speed (63±2)r/min
Main and auxiliary stirring blade speed ratio 1:1.5
Unit torque (9.8±0.2)mN•m/FU
Coordinate range horizontal axis 0~45min,
vertical axis 0~1000FU
Horizontal axis speed (1.00±0.01)cm/min
the working temperature of the dough bowl 30±0.2ºC
water bath Temperature setting range 20~95ºC;Accuracy ±0.2ºC
Maximum water bath pressure 340mbar
Maximum flow 15L/min
Power supply AC 220V50Hz
Motor power 0.2KW

Detailed Photos

Aoda Jfzd300 Wheat Flour Quality Identify E-Farinograph

The following parameters can be obtained from the flour graph to evaluate the gluten strength of flour:

Water absorption: The amount of water added when the dough reaches a maximum consistency of 500FU, unit: mL/100g Formation time: The time interval from the addition of water to the time when the flour curve reaches a maximum consistency, unit: minutes

Stabilization time: The time interval between the upper edge of the flour curve and the 500FU mark twice, unit: minutes

Degree of weakening: The height of the decay of the middle value of the flour curve from the peak to 12 minutes, unit: Farinograph unit (FU)

Quality index: The time axis coordinate length of the flour curve from the addition of water to the time when the maximum consistency is reached and the decay is 30FU, unit: mm
Aoda Jfzd300 Wheat Flour Quality Identify E-Farinograph

Factory & Workshop

Aoda Jfzd300 Wheat Flour Quality Identify E-FarinographAoda Jfzd300 Wheat Flour Quality Identify E-FarinographAoda Jfzd300 Wheat Flour Quality Identify E-Farinograph

Packaging & Shipping

Aoda Jfzd300 Wheat Flour Quality Identify E-FarinographAoda Jfzd300 Wheat Flour Quality Identify E-Farinograph

FAQ

Q : What products can you offer?
A : We are a one-stop laboratory instrument supplier that can provide customers with products and solutions according to their needs.

Q : How long is your usual delivery time?
A : Our products are usually shipped out 5-7 days after receiving payment.

Q : What transportation methods do you support?
A : We support express delivery (DHL/FEDEX/UPS/TNT), trucks, trains, planes, and ships.

Q : What trade methods can you accept?
A : We support EXW, FCA, FOB, CFR, CPT etc

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