Falling Number
Model: FN 8100
Manufacturer: ERKAYA - TURKEY
General Specification
CE certified
New design with 7’’ inch Touch Screen Display integrated into its body
3 different themes of display
All function buttons are one touch away; easy to use
Measures FN conforming to international standards
Single analysis system
Segregation of sound and sprouted grain to save money and ensure quality
Possibility to perform;
Classical Falling Number Test in wheat flour and meal,
Falling Number Test in wheat flour with altitude correction,
Falling Number Test in meal of wheat, durum, rye and barley with altitude correction,
Fungal Falling Number Test to detect alpha amylase enzyme activity which is added to flour
Automatic altitude correction and automatic recalculation of FN results
Correction of sample weight both for 15 % and 14 % moisture basis and FFN test
Moisture FN, Moisture GR, Mean Value, Liquefaction Number
Calculation of Blends, Sample ID
LAN connection
Optional Print Out
Archive Usage areas
Separation : Separating healthy and germinated grains.
Preparation of Mixture : Specific blending grains or flours to create a product with properties.
Quality Assurance : Ensuring deliveries meet end-user demand.
Fungal FN : To verify the total enzymatic activity in flours with additives. Technicial features
Power requirements : 110 V – 60 Hz or 220 V – 50 Hz
Energy consumption : Heating 1000 VA, Operation 500 VA
Coolant consumption : 20 – 45 l/h
Dimensions (LxWxH) : 30- 59-58 cm (When the screen is on) 23-59-58 cm (When the screen is folded)
Weight : 21 kg
Display specifications : 7” color touchscreen
Recommended Accessories
Cooling Unit CL 5 : Provides water savings by providing cooling water circulation.
Falling Number
Model: FN 7100
Manufacturer: ERKAYA - TURKEY
Contact for quote: 0765 259 545
Segregation of sound and sprouted grain to save money and ensure quality
Elastograph
Model: E 1
Manufacturer: ERKAYA - TURKEY
Contact for quote: 0765 259 545
Erkaya Elastograph is used for dynamically testing the mixing
properties of dough for evaluating the flour quality and the processing properties of this dough.