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General Catalog 193-32
P9
P9
Peracetic acid sensor
P9

  • CIP disinfection monitoring in Food Industry
  • Range: from 0.001 up to 20.00 g /L
  • Output signal: 0/-2 V
  • With surface-active additives proofed diaphragme
  • Pressure limit: 1 bar as a maximum
  • Unnecessary zero adjustment
DESCRIPTION

Principle
Measurement by amperometric method with a diaphragm cell of 3
electrodes; wasted sample. The probe includes a CTN sensor for the
temperature compensation.

Mounting / Recommendations
The measuring at a constant flow rate requires the use of a specific cell
(see data sheet 193-95). The complete assembly optimizes the operations.

TECHNICAL FEATURES

Range: 0.001 to 20.00 g /L
Operating pH: 1 to 7
Pressure limits: 1 bar as a maximum
Temperature limits: 1 to 60 °C
Flow rate limits: From 30 to 40 L /h (see the data sheet 193-95)
Power supply: ±5 to ±15 V DC, [Ri = 1 kOhm]
Materials: PEEK
Dimensions: Ø 25 mm, length 175 mm

General Catalog 193-32
17/04/2018 10:37
Peracetic acid sensor
P9
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