Kaihang Milk Fat Centrifuge Milk Centrifuge

Kaihang Milk Fat Centrifuge Milk Centrifuge

1. Product features:

The RZ milk fat centrifuge, also known as the milk fat centrifuge, is a new product designed by our technical personnel based on the problems encountered in previous milk fat analysis, such as unclear centrifugation layering, centrifugation after water bath, and the reaction between sulfuric acid and instruments during centrifugation, raised by laboratory technicians from various milk factories and laboratories. The milk centrifuge shell of the Kaihang milk fat centrifuge is made of high-quality cold-rolled steel plate pressed and welded, with a surface spray coating and a beautiful and practical circular arc shape. The centrifuge rotor is made of acid resistant and temperature resistant materials, with built-in overheating protection, and equipped with a red thermometer to ensure clear and accurate temperature.

2. Installation:

Open the box, take out the centrifuge, wipe it clean, place it on a stable workbench, plug in the power plug for later use.

3. Centrifuge

3.1. Like traditional centrifuges, preheat the sample in a water bath to the desired temperature and time. It is recommended to use our factory's milk fat tube (meter) water bath: HW-50.

3.2. Open the centrifuge cover, symmetrically place the milk fat tube (meter) containing the sample into the metal centrifuge tube, cover it, turn the brake switch to the "0" position, rotate the timer clockwise to the maximum (5 minutes) or the required time (less than 5 minutes), and centrifuge begins.

3.3 After the timed speed control, the centrifugal rotor continues to rotate due to inertia. In order to achieve better layering effect and stop the rotation of the rotor as soon as possible, the brake switch can be turned on to position (1). When the rotor stops, immediately turn off the brake switch and set it to position "0", otherwise the centrifugal rotor will rotate in reverse.

4. Internal heating constant temperature centrifugation method:

4.1 This method is the biggest advantage of this machine. It is easy to operate, convenient, and eliminates the need for water bath processes and equipment. By turning on the constant temperature switch and placing it in the "1" position, there is no need to place samples in the centrifuge tube. After 5 minutes of opening, the machine is preheated and the temperature inside the machine is around 52 ℃ (ambient temperature of 20 ℃).

4.2 Place the sample, turn on the brake switch to the "0" position, rotate the timer to the desired time (usually 5 minutes), and start the constant temperature centrifugation.

4.3. Follow step 3.3.

4.4 After use, wipe the instrument clean.

5. Note: In order to achieve uniform temperature inside the machine, the centrifugal rotor must be started simultaneously during preheating.

Special specifications are welcome to be customized by letter!

Kaihang Milk Fat Centrifuge Milk Centrifuge