Centrifuge for dairy ou food product analysis

Laboratory equipment used to separate components of a sample based on density differences, widely applied in physicochemical quality control methods in the food and dairy industry. A classic example is the Gerber method, used to determine the fat content in milk and dairy products.

Specifications of the various available models:
- Timer: 0 to 60 min or 1 to 9999 min, depending on the model.
- Method(s) of interest (Gerber, Babcock, Mojonnier, sedimentation, etc.). Which do you require?
- Do you need temperature control (ambient +5 °C to 75 °C) or is fixed temperature (65 °C) sufficient?
- Do you require speed control (500 to 1300 rpm)?
- Do you require accessories such as holders for Gerber butyrometers, sedimentation tubes, or Babcock bottles?

Please inform us of the desired specifications and our team will recommend the most suitable equipment.