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Portable Digital Refractometer

The digital refractometer is a robust and water resistant control tool.
It is an optical tool that uses the refraction rate of a substance or a blend and, at the same time, the amount of soluble solids of a sample as an aqueous solution, with a simple and fast method.

Large scale (0-85 % Brix), for fruits, beverages, fruit juices,puddings, soy drink, jams, honey, jellies, soups and dressings. Fast, precise and constant results. Measuring cell in stainless steel.



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After going through an easy calibration with distilled water or deionised water, the tool measures in a few seconds the refraction rate of the sample and converts it in a % Brix concentration unit HI 96801 is a digital tool, that eliminates any doubts linked to mechanical refractometers and that can easily be carried to make measures.

The technique to measure and the compensation of temperature use the methodology that is recommended in the "Methods Book" ICUMSA (organisation internationally known for the analysis of sugars).
The temperature is shown with the % Brix measure on the large two-levels display. Useful messages, icons, and low battery indications can also be shown.

Technical details :

  • Scale: from 0 to 85% Brix
  • Resolution: 0.1% Brix
  • Precision: ± 0.2% Brix
  • Temperature scale: from 0 to 80°C
  • Resolution temperature: 0.1°C
  • Precision at 20°C temperature: ± 0.3°C
  • Compensation temperature: Automatic, from 10 to 40°C
  • Reading for time: Around 1.5 seconds
  • Sample's minimum volum m: 100 µl (must completly cover the prism)
  • Light source: yellow LED
  • Measuring cell: Ring in stainless steel and prism in flint glass
  • Protection degree : IP65
  • Supply: 1 9V battery (5000 readings); automatic shutdown after 3 minutes of inactivity.
  • Dimensions and weight: 192 x 102 x 67 / 420 g


The scale in Brix degree (%) shows the concentration in percentage of the content of soluble solids in a sample as an aqueous solution.
The content of soluble solids is the total of all dissolved substances in the water such as sugars, salts, proteins, acids, etc. So, the read measure is the total of all these substances.

Conventionally the Brix degree (%) is considered as the amount of grams of brown sugar contained in a solution (100 % means 100 gr. of brown sugar in a liter of distilled water).
So, when a pure sugar solution is measured, the Brix degree corresponds exactly to its real content.

In fact, the Brix degree measures the optical activity and the capacity of a substance- sugars in particular- to deflect the light and therefore, as among the soluble substances present in plant juices those who have optic activity are almost just the sugars, they get a read of their fairly reliable content


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