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#Tg pro 2.55 pro#
#Tg pro 2.55 software#
#Tg pro 2.55 iso#

#Tg pro 2.55 software#

The TGpro Coffee&Cocoa moisture meter comes with free, multi-language software for data transfer to PCs. The memory allows expanding the list by new varieties of coffee and cocoa and has 20 language versions, making it an extremely useful and versatile working tool for any barista or businessman working in the coffee or cocoa production or transport on a daily basis.

#Tg pro 2.55 pro#

The TG pro coffee & cocoa tester has a real-time clock, which combined with a powerful memory, gives the ability to save 50,000 sample moisture and temperature measurement results from an external probe (with date and time). The menu allows adjusting the display settings: backlight time, backlight intensity and contrast. When tightening the nut, a beep will signal the correct compression of the tested material and all this while comfortably holding the device in hands (tightening the nut does not require much force, so it is not tiring even after many measurements).Ī very large graphic display with LED backlighting enables reading the result in all conditions. Simply draw a coffee or cocoa sample with the device, scrape off the excess to the chamber edge and tighten the nut. No additional tools nor special surface are needed to fill the test chamber. devices do not require periodic calibration servicing. It is worth noting that the DRAMIŃSKI S.A. The coffee and cocoa moisture tester has an automatic temperature compensation feature. Temperature of a sample also plays an important role in the test, so to accurately determine it, the TG pro coffee & cocoa has a digital temperature sensor in the test chamber, making the result extremely precise (accuracy of ☐.5☌). Measure moisture instantly with an accuracy of ☐.5%. Precision is also a trait of baristas, who will appreciate this feature in their daily work especially when selecting a coffee intended for brewing. The advanced mode allows storing the results of a coffee or cocoa sample moisture and temperature with the actual date and time of measurement, transmitting data to a computer, measuring temperature by connecting an external temperature probe and many other options.įour frequencies provide more stable measurement, less susceptible result to atypical samples, less risk of indication spikes and high level of repeatability. Standard – enables quick and accurate moisture measurement (intuitive and very convenient feature even for novice users).Īdvanced – enables many additional features for even the most demanding customers. The coffee and cocoa moisture tester is equipped with two user-friendly operating modes, which can be changed at any time from the menu:

#Tg pro 2.55 iso#

We have two extremely demanding Quality Management System certificates: ISO 9001 and ISO 13485 – confirmed by our professionalism and the highest quality products.

The device does not require periodic calibration checks. We grant 3-year warranty on our detector. We are a reputable European manufacturer of high quality electronic devices. The actual moisture measurement is intuitive and fast.

This allows controlling the roasting process.

during roasting and storage of ground coffeeĭevices such as roasters usually measure the moisture and “colour” of roasted coffee (the colour ranges from light to dark).

during the green coffee drying and storage.

during the parchment coffee drying process.

The device is used at every stage of coffee and cocoa production, such as: Coffee and cocoa importers and exporters, coffee roasting plants, coffee shops, cafés and baristas will appreciate the moisture tester in their daily work. Especially during production, processing, storage and transport. This will ensure adequate security of stocks and avoid financial losses.ĭRAMIŃSKI TG pro coffee & cocoa moisture tester guarantees the highest product quality. The DRAMIŃSKI coffee and cocoa moisture tester precisely and quickly evaluates the condition of a tested material. This results in neutralization or reduction of flavourings contained in the coffee, thus reducing its quality. Why choose DRAMIŃSKI TG pro coffee & cocoa?Īmbient factors such as humidity, excess air, light and temperature signigicantly affect flavour, aroma and shelf life of coffee and cocoa.Ĭoffee samples contain aromatic oils which are neutralised by exposure to insufficient or excessive temperature. In addition, a temperature change from very low to positive exposes the material to negative moisture effect (condensation effect).