The iCinac Wireless offers convenience and flexible monitoring of lactic acid fermentations by continuous pH observation.
Launched in 2018, the iCinac Wireless is the latest innovation in continuous pH monitoring solutions.
Originally, iCinac system was developed for dairy industries to monitor the acidifying activity of lactic ferments by continuous pH observation. With 16 or 32 channels, the instrument uses multi-parameter digital probes with ISM® technology, manufactured by Mettler-Toledo, that can simultaneously take 3 measurements on a single channel: pH, temperature and Redox.
Flexible and Convenient
This very convenient and portable solution uses the same multi-parameter digital probes for continuous observation of the change in pH, but without cables and device.
Each digital probe is equipped with a wireless transmitter which relays data to a the receiver, a USB key on your PC that runs with our new user-friendly dedicated analytical software.
- You can add additional probes as required, from one to 16 channels; if needs change, you just need to acquire an additional probe.
- The long-range wireless transmission covers several hundred meters ; each digital probe guarantees an autonomy of several days (up to 30 days autonomy).
- The system has the advantage of simultaneously measuring, on the same channel, the pH, temperature and Redox potential of one sample.
- Data are analyzed in real time by the software.
This ready-to-use package is delivered in a customized suitcase, with optional battery charger. The software can be set up on your own computer.
This flexible, low cost, modular, removable and scalable solution is easy to deploy and simplify the measurement.
The iCinac is designed for the dairy industries (yoghurt, cheese, specialties, etc.) as well as any industry requiring continuous and multi-channel monitoring of pH: chemistry, pharmaceutical, cosmetics, agri-food (beer, spirits, meat, etc.).
Furthermore, it meets the specifications of the ISO 26323 standard (Determination of the acidification activity of dairy cultures by continuous pH measurement).