1. Anaerobic chamber:
The internal cavity mechanical forced convection and positive pressure in the internal cavity, achieving stable and uniform state of constant temperature, humidity control, oxygen removal and biological detoxification, and rapid recovery, operation and cultivation in the same room.
2. Transmission cabin:
The compact, cylindrical design allows for easy transfer of samples with one hand and one hand.
3, bare hand sleeve operation hole:
There is no need for vacuum/nitrogen replacement, and both hands can go straight in and out of the lumen for anaerobic.
4. Control system:
A comprehensive real-time status self-test alarm function ensures the normal operation of the equipment.
Main features 1. Small size, ideal for crowded microbiology laboratories.
2, easy to operate, operating hands in and out and sample transfer without vacuuming and nitrogen filling operation, internal cavity temperature, humidity, anaerobic state, biological waste gas treatment, etc. are fully automated.
3, bare hand operation, to avoid heavy full gloves caused by the operation of the discomfort.
4, the first ergonomic operation hole side angle design to reduce occupational damage caused by long-term operation.
5, the standard components are complete, basically realize the "zero" plus purchase worry after the user standard procurement.
Shanghai Xinzhuang strives for survival by quality, development by technology, efficiency by management, reputation by service, welcome new and old customers!
Introducing a high-quality Bimetal BBQ thermometer into your cooking routine is an incredibly quick and easy way to elevate your culinary game. Say goodbye to chicken you think is cooked properly and red meat you could have sworn would be medium-rare.To get optimal results, however, you'll want to make sure you're using a Meat Thermometer properly. Luckily, they`re easy to use-just remember these steps to ensure you're using your meat thermometer the right way.
A bimetallic thermometer uses to metal to measure temperature-essentially, as temperatures change, a metal strip moves and points to the corresponding number. These are good when baking or roasting meats, as they measure slowly and can generally be left in the food during the process.
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