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TrackSense Pro X-溫度熱電偶傳感器
TrackSense Pro X Wireless Data Logger
TrackSense Pro X-溫度熱電偶傳感器
Ellab 獨特的溫度熱電偶傳感器 (TC Sensor) 現在允許全球用戶將熱電偶與無線數據記錄器結合使用。溫度熱電偶傳感器專為對傳感器造成很大壓力且對樣品影響盡可能小的應用而設計。所述應用的一個很好的例子是凍幹，也稱為冷凍幹燥。
The high-quality wireless TrackSense Pro X data logger is made of high-strength stainless steel and offers high-end technology for stable and high-precision measurements in different thermal processes.
The TrackSense Pro X data logger series is equipped with an interchangeable sensor option that unlocks multiple measurement parameters:
✓ Temperature
✓ Pressure
✓ Conductivity
✓ Relative Humidity
✓ Vacuum
✓ Vapor penetration
The DataCORDER can be easily activated and read by multiple readout stations and combined with the Sky Module via wireless communication to obtain real-time data.
| Sensors with this logger configuration: | Temperature Thermocouple Sensors | Recorders with this sensor configuration: | PRO X 3G |
|---|---|---|---|
| Temperature measurement range: | -80 至+62 °C（從-60 至+60 °C 校準） -196 至+400 °C，當記錄器保持在環境溫度並使用適當的熱電偶線時 | Working temperature: | -80 至+62°C |
| Measurement Principle: | Thermoelectric effect | Operational pressure: | 0.001 mBar to 10 Bar ABS |
| Sensor element: | Thermocouple | Surface material: | 316 Liter Stainless Steel |
| Precision: | ± 0.3 °C calibration | Diameter of the logger: | 25mm |
| Measurement point from the tip position: | 0 mm | Recorder length: | 44mm |
| Cable length: | 10, 30, 50 or 100 cm | With battery weight: | 48g |
| Cable size and type: | 0.55 x 0.95 mm Type AWG30 with Bare Tip | Memory capacity: | 120,000 data points / 40,000 sample values |
| Sensor response time: | Minimum sampling rate: | 1s | |
| T-63%: | 0.03 s | Maximum sampling rate: | 24h |
| T-90%: | 0.09 s | Maximum startup delay: | 14 days |
| *Requires ValSuite® 5.1.0.11 or higher and Recorder firmware version 26.9 or higher. | Benan: | Ex II1GD Ex ia IIC T3 Ga, -50 °C ≤ Tamb ≤ +105 °C | |
| Time accuracy: | ±5s/24h | ||
| Battery: | TSP Standard Battery | ||
| Please note: If the equipment is to be used in an ATEX environment, the special conditions for safe use specified in section 17 of the ATEX Certificate must be taken into account. | |||
Sensor Options
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Key Benefits and Features
- One Logger - Multiple Sensor Options
- Conforms to 21 CFR Part 11
- Real-time data of SKY module
- User-friendly verification software
- Works with E-Val Pro thermocouple system
Software
ValSuite software is the industry's leading verification and calibration software and is highly credited with countless reporting options, impeccable data integrity, user calibration options and data analysis capabilities.
The software is used to run all of ELLAB's hardware and can combine various measurement systems into a unified study. In addition to its wide range of features, ValSuite complies with FDA 21 CFR Part 11 and is designed according to the GAMP guidelines. In addition, the software automatically generates PDF reports with clear pass/fail indications and can be run on stand-alone PCs or networked computers.
✓ Complies with FDA 21 CFR Part 11
✓ safe and reliable
✓ Windows Security Options
✓ Compatible with Windows 10
✓ Available in multiple languages
✓ Suitable for various applications
✓ Multiple Reporting Options
- One software platform for all Ellab devices
- Combine TrackSense data logger and E-Val Pro wired thermocouple system in the same session
- Automatic PDF report generation with clear pass/fail indication
- Runs on standalone PC or network
Applications
Freeze-drying
Freeze drying (or chill drying) is a technique used to remove water from a solution to leave a more stable "dried product". The technique involves freezing the product on a rack at a very low temperature, applying a vacuum, and then slowly heating the product to ensure that the ice turns to vapor to remove the water.
The key parameters of the process are temperature (product and shelf) and pressure/vacuum.
UHT and HTST Pasteurized bacteria
UHT and HTST pasteurization are highly regulated heat treatment processes that primarily sterilize liquid products (usually food) prior to packaging.The goal of heat treatment is to sterilize foods and beverages such as milk, juices, condiments and yogurt, while ensuring that they retain their organoleptic appeal and become storage-resistant.
