This high-tec TEMPERMETER measures the crystallisation of chocolate and calculates automatically the four characteristics of the inflexion point: slope, temperature, time and RSI (index from 1 to 10).
The integrated software and printer manage the curve and edit the results.
The EXOTHERM SMART can be connected, via a LAN network to the supervisor DATACOLLECT 2.0.
It is compatible with all the other machines on the market.
- Same temperature probe PT100
- Same cups
- Same cold bloc
- Same calculation of the index