饗 くろ㐂 – Motenashi Kuroki –
Salt meter is essential in creating
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.
Japanese Soba Noodles
蔦 – Tsuta –
It was an item I wanted forever.
I often use it for salt concentration for Tare＊.
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).
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.
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.
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.
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.
For stabilization of taste!
A must-have item for a ramen shop.
After repeated experiments with ramen soup and sauce, we achieved to be able to obtain a stable value within 2 seconds even when it is hot. In addition, it is possible to measure the salt content of thick liquids such as sauce without dilution.
|Range||Brix : 0.00 to 90.0%
Salt concentration : 0.00 to 15.00％
|Resolution||Brix : 0.1％
Salt concentration : 0.01％
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%)
*In sucrose solution and sodium chloride solution (20°C)
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
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.
The flavor of the soup is controlled by weight, taste, and stewing time. When Brix is added, the best flavor is attained.