With the Rheograph the constant pressure to inflate the dough with the resistance (P), extensibilty (L), energy (W) values can be determined. The device can control directly own embedded industrial touch screen PC and software is commanded for bubble inflation without operator interfere. The Rheograph gives the similar results as Alveograph. All properties of the dough is measured, calculated, saved and converted PDF format.. 
The device has two section: 
- Mixer for preparing dough sample 
- Fermentation and dough inflation section 
 

Advantages:
 

- Easy to operate & robust design & multilanguage & user friendly software 
- Online drawing 
- Data and results can be stored on computer 
- Integrated computer on the device, which makes possible to put on intranet 
- Easy to update of software with remote access control 
- Automatically commanded for bubble inflation (no interfere of operator)

 

Rheograph can be determine :
 

- Resistance/Maximum Resistance to Pressure (P) 
- Extensibility-Curve Length (L) 
- Energy (W) 
- P/L ratio 
- Elasticity Index (Ie)
- Swelling Index (G)
 

Technical Specifications :
 

Dimensions (H x D x W): 360 mm x 750 mm x 490 mm
Energy: 220 V 50 - 60 Hz
Net Weight: 80 Kg