4 replies to this topic

[Botanist333]

Good afternoon,

 

I have been researching viscometers that can be used on the production floor. I have a Brookfield DV1 running Wingather SQ software in my QA Lab.  It would be rather cumbersome to take out on the production floor, although I could purchase a laptop computer to use with it instead of the desktop computer I use now. I am looking for a more portable system. I have looked at the Viscolite d21, however the range is only 0 to 10,000 cp. I need something that is suitable for higher viscosities. I mainly test mayonnaise, dressings, and sauces. Any experience you would be willing to share with me would be greatly appreciated.

 

Thanks

[Setanta]

We use a Bostwick for tomato, cheese, and alfredo sauces.

 

 

https://www.cscscien...-consistometer 

Edited by Setanta, 01 July 2024 - 01:34 PM.

[MattQA]

https://atagousa.cor...VISCO-p693.html

[Botanist333]

We use a Bostwick for tomato, cheese, and alfredo sauces.

 

 

https://www.cscscien...-consistometer 

Thanks, I have one of those also. Appreciate your comment.

[Botanist333]

https://atagousa.cor...VISCO-p693.html

Thanks. Atago didn't come up in my searches. I have an Atago Salt Meter which has worked very well. I'll contact them. Appreciate your comment.