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TrackSense Pro XL-真空傳感器
TrackSense Pro XL Wireless Data Logger
Vacuum Sensors
The vacuum sensor has a pressure range of 0.001 mBar to 100 mBar and can record temperature levels in the SIP stage with a temperature range of -80 to +140 °C. It can be used for a variety of applications in the food and pharmaceutical industries, and is particularly suited to low-temperature applications such as freeze-drying/cold-drying.
The high-quality wireless TrackSense Pro XL data logger is made of high-strength stainless steel and offers high-end technology for stable and highly accurate measurements in different thermal processes.
The TrackSense Pro XL 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: | Vacuum Sensors | Recorders with this sensor configuration: | PRO XL 3G |
|---|---|---|---|
| Pressure/vacuum measurement range: | 0.001 mBar to 100 mBar (-80 to +80 °C) | Operational pressure: | 0.001 mBar to 5 Bar ABS |
| Measurement Principle: | Pirani/Resistor | Working temperature: | -80 to +140°C |
| Sensor element: | Thermal Gauge/Pt1000 | Surface material: | 316 Liter Stainless Steel |
| Pressure/vacuum accuracy: | Diameter of the logger: | 25mm | |
| > 0,001 - 0,005 mBar: | ± 0,0005 mBar | Recorder length: | 68.8mm |
| > 0,005 - 0,01 mBar: | ± 0,003 mBar | With battery weight: | 80g |
| > 0,01 - 0,025 mBar: | ± 0,005 mBar | Memory capacity: | 120,000 data points/60,000 sample values |
| > 0,025 - 0,1 mBar: | ± 0,01 mBar | Minimum sampling rate: | 1s |
| > 0,1 - 0,5 mBar: | ± 0,05 mBar | Maximum sampling rate: | 24h |
| > 0,5 - 1,0 mBar: | ± 0,1 mBar | Maximum startup delay: | 14 days |
| > 1,0 - 5,0 mBar: | ± 0,5 mBar | Benan: | Ex II1GD Ex ia IIC T3 Ga, -55 °C ≤ Tamb ≤ +105 °C |
| > 5,0 - 10 mBar: | ± 2 mBar | Time accuracy: | ±5s/24h |
| > 10 - 100 mBar: | ± 20 mBar | Battery: | TSP Standard Battery |
| Pressure/vacuum sensor response time: | 0.002 s | 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. | |
| Temperature measurement range: | -50 至+140°C | ||
| Temperature accuracy: | ± 0.5 °C | ||
| Temperature sensor response time: | <120 s | ||
Sensor Options
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.
