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Measuring tools - EVAPORATION 1. REFRACTOMETERS Used to test syrup and sap density. 054-3259 For maple syrup, 45 to 82 °Bx 054-3268 For maple water, 0 to 32 °Bx 2. CALIBRATION SOLUTION For refractometers. Maple syrup Brix. 057-0882 15 ml (0.5 02.) 3. SYRUP GRADIENT KIT 054-2898 4 colours 4, DIGITAL SYRUP GRADER 081-5031 5, PHOTOMETER Measures the transmittance of light through the syrup against a glycerine sample. Kit includes syringes, bottles, glycerine and carrying case. 054-3693 Tester and case 054-3709 Replacement kit 6. SAP HYDROMETER Measures sugar percentage. 025-0933 0 to.15 °Bx 054-2746 10 to 25 °Bx ‘7. SYRUP HYDROMETER Measures sugar percentage. 025-0942 55 to 70 °Bx 8. HYDROTHERM Immediately indicates whether the syrup is ready. Graduated every %o degree Brix. Pre-calibrated t0 65.8 °Bx. 054-1987 9. STAINLESS STEEL CUP 001-3311 Bin. 001-3312 10 in. 10. DENSITY TESTER Liquid with the same density as maple syrup used to test the calibration of hydrotherms and hydrometers. 054-4470 11 (34 02.) 11. BAROMETER Indicates atmospheric pressure and boiling point of water (between 209 and 214 °F). Eliminates the need to check the thermometer repeatedly. 052-8968 12. BIMETAL THERMOMETER: 44-in, NPT thread. Reads from 0 to 50 °F. Rear calibration. Adjustment screw. 025-0915 3in. 9-in. stem 025-0924 3in, 12. 054-2904 Sin. \. stem 054-2913 Sin, 12-in.stem 13, DIGITAL CANDY THERMOMETER 8-in. probe. Temperature range: 14 to 428 °F (10 to 220°C). 029-7749 14. CANDY THERMOMETER ‘Temperature range: 100 to 400 °F (50 to 200 °C). Adjustable clip. 010-2900 12in. 15. STAINLESS STEEL THERMOMETER ‘Temperature range: 104 to 266 °F (40 to 130 °C). Adjustable clip. Wooden handle, 054-1996 18%4in. REPLACEMENT PLATE 054-2755 BUY ONLINE bmr.ca- 7
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