Chiyoda-ku,Tokyo
饗 くろ㐂 – Motenashi Kuroki –
Salt meter is essential in creating
Kuroki's flavor.
Kuroki's high quality salt and dashi broth. The level of salt can vary as the broth is made using only natural ingredients. Kuroki utilizes salt meter to ensure the consistency of the broth; keeping balance of the salt from the natural ingredients and the salt that is added.
Shibuya-ku,Tokyo
Japanese Soba Noodles
蔦 – Tsuta
–
It was an item I wanted forever.
I often use it for salt concentration
for Tare*.
*concentrated flavor
In our shop, we continue to develop and develop the ideal taste of salt Tare (concentrated flavor) every day. ATAGO's salt meter can easily measure salt and is easy to operate. It is an item I always wanted to study the taste of Tare (concentrated flavor).
Chiyoda-ku,Tokyo
ソラノイロ – Soranoiro –
Whether part timer or albeit-regardless,
"the same flavor" is created each time.
Our restaurant uses ATAGO's PAL to measure Brix and salt content. The PAL unit is easy to use, allowing for consistent flavor for every batch. The PAL unit is integral to our restaurant.
Toshima-ku,Tokyo
大勝軒 – Taishouken –
Measuring the Brix is important in maintaining the passion and flavor created by the previous generation.
The ATAGO's "Pocket" Ramen Soup Refractometer is very convenient and easy to use. The measurements can be used to create flavor profiles, unchanging the flavor creation passed from the previous generation.
Nakano-ku,Tokyo
青葉 – Aoba –
Brix is measured daily to avoid flavor fluctuations. Refractometer adds the science to the chef's experience and intuition.
To keep the "consistent taste," our restaurant uses"scientific method." The ATAGO's ramen refractometer supplements the chef's experience and intuition. The chef's condition affects the flavor. To provide consistent flavor to customers, we use ATAGO's refractometer to check for Brix and salt in the soup on a daily basis.
Bunkyo-ku,Tokyo
魚雷 – Gyorai –
Quality bonito broth.
Salt and Brix measurements are implacable in keeping the
delicate flavor of the broth.
Our soup is made by combining meat and seafood broth with Karebushi, traditional bonito flakes. The ATAGO's salt meter is used to keep the delicate flavor consistent. The flavor expressed in numeric value allows us to provide the soup to our customer with highest confidence.
Measure salt% without dilution!
Measure both the soup concentration and salt at the same time in one instrument! The balance between the concentration and salt content in a decisive factor in taste for all foods. With this model, there is no need for troublesome dilution that is normally needed for other salt analyzing methods for soy sauce and other sauces! (programming the user scale for the no-dilution function is only required once per sample)
Measurement Range |
Brix : 0.00 to 90.0% Salt concentration : 0.00 to 15.00% |
Resolution | Brix : 0.1% Salt concentration : 0.01% |
Measurement Accuracy | Brix : ±0.2% Displayed value : ±0.05% (for salt concentration of 0.00 to 0.99%) Relative precision : ±5% (for salt concentration of 1.00 to 9.99%) Relative precision : ±10% (for salt concentration of 10.00 to 15.00%) |
Measure both the soup concentration and salt at the same time in one instrument! The balance between the concentration and salt content in a decisive factor in taste for all foods.
Measurement Range |
Brix : 0.00 to 90.0% Salt concentration : 0.00 to 15.00% |
Resolution | Brix : 0.1% Salt concentration : 0.01% |
Measurement Accuracy | Brix : ±0.2% Displayed value : ±0.05% (for salt concentration of 0.00 to 0.99%) Relative precision : ±5% (for salt concentration of 1.00 to 9.99%) Relative precision : ±10% (for salt concentration of 10.00 to 15.00%) |
Ramen Soup Concentration & Kansui Baume
Dual
Scale
Measure both the soup concentration and salt at the same time in one instrument! The balance between the concentration and salt content in a decisive factor in taste for all foods.
Ramen Soup concentration | Kansui Baume | |
---|---|---|
Measurement Range | 0.0 to 53.0% | 0.0 to 9.9° |
Resolution | 0.1%, Temperature 0.1°C | 0.1°, Temperature 0.1°C |
Measurement Accuracy | ±0.2%, Temperature ±1°C | ±0.3°, Temperature ±1°C |
Temperature range | 10 to 100°C (ATC) |
PAL-Ramen | PAL-Easy SALT | |
---|---|---|
Measurement Range | 0.0 to 53.0% | Salt concentration 0.0 to 10.0% (g/100g) |
Resolution | 0.1% Temperature 0.1°C |
0.01% (0.00 to 2.99%) 0.1% (3.0 to 10.0%) |
Measurement Accuracy |
±0.2%, Temperature ±1°C | Displayed value ±0.05% (0.00 to 0.99%) Relative precision ±5% (1.00 to 10.0%) |
Can soup broth be measured even at high temperatures?
The high temperature sample will stable in about 30 seconds.
Can any soup be measured?
If soup contains oil, stable measurement can be taken by placing the sample
and
mixing it with the tip of chopsticks,
then press
the START key.
The salinity readings have become unstable!
The electrode may be dirty.
By leaving water for about 30
minutes will naturally loosen and
build up.
●Concentration check for when mixing soy sauce and chashu sauce.
●Concentration check for when dilluting or stewing prepackaged soups for franchised restaurants.
●Replicating flavor when creating a new menu.
Yokohama Ramen
Brix 6.1%
Hakodate Ramen
Brix 6.6%
Sapporo Ramen
Brix 5.2%
Abura Soba
Brix 15.1%
Okinawa Soba
Brix 3.5%
Kitakata Ramen
Brix 8.1%
Nagasaki Champon
Brix 5.4%
Hakata Ramen
Brix 10.1%
Hiyashi Chūka
Brix 16.8%
Tokyo Ramen
Brix 4.6%
(ATC & Water Resistant)
Cat.No.2651
Ramen Soup Concentration & Kansui Baume
Dual
Scale
Ramen Soup concentration | Kansui Baume | |
---|---|---|
Measurement Range | 0.0 to 23.0% | 0.0 to 10.0° |
Resolution | 0.5% | 0.5° |
Measurement Accuracy | ±0.25%, ±0.1%* | ±0.5° (10 to 30℃) |
*concentrated flavor
Cat.No.2653
Ramen Soup Concentration & Kansui Baume
Dual
Scale
Ramen Soup concentration | Kansui Baume | |
---|---|---|
Measurement Range | 0.0 to 33.0% | 0.0 to 10.0° |
Resolution | 0.5% | 0.5° |
Measurement Accuracy | ±0.25% | ±0.5° (10 to 30℃) |
Conventional pH meters easily break due to the shape of glass electrodes. If they break, additional
work and thouroug cleaning is needed. PAL-pH's glass electrode has been successfully developed to
withstand heavy loadsHigh durability means it reduces the risk of contamination, can be used
without
hesitation, and doesn't even need to be stored in a solution. This model is recommended for those
who
use cutting oil containing amines.
Range | pH0.00~14.00 |
---|---|
Resolution | pH0.01 |
Accuracy | pH±0.10 |
Calibration | Calibration(pH4.01,6.86,9.18) |
Temperature compensation | 10~40℃ |
Sample Volume | 0.6mL |
Power Supply | Size AAA alkaline battery × 2 |
To keep consistent day to day soup flavor
The flavor of the soup is controlled by weight, taste, and stewing time. When Brix is added, the best flavor is attained.