Automatic water level control – The FN 1000 automatically controls the level in the water bath, improving consistency of results.
Fungal Falling Number – The FN 1000 is equipped to test flours with addition of fungal alpha-amylase.
Altitude correction – Above 600 m altitude the Falling Number results need to be adjusted for the lower atmospheric pressure. The FN 1000 includes a sensor that alerts the operator to activate automatic correction when required.
Optimized analysis time – The FN 1000 can be set to a target FN value representing non-sprouted grain and will automatically stop the test once that value is reached. It then pushes down the stirrers and reports the result as greater than the input target value – i.e. “275+” or “300+”.
Auto-start – When test tubes are placed in the water bath the FN 1000 starts the test automatically while awaiting confirmation from the operator.
Insulated water bath – The FN 1000 is designed with an insulated water bath and a plastic outer part on the cooling lid, making it safe to touch and protecting operators.
Reduced steam – The water bath briefly turns off at the end of tests allowing operators to remove the tubes and cassette under reduced steam.
Automated water addition – No need for operators to monitor water level and add water as this is done automatically by the FN 1000.
Touch screen operation – The intuitive user interface of the large color touch screen makes it easy to operate the FN 1000 and use its advance features such as blend calculation, malt addition, moisture correction and more.
Connectivity – The FN 1000 is equipped with 4 USB ports and one Ethernet port, enabling simultaneous use of printers, data capture connection, bar code readers and more.
FN 1000
Alpha-amylase activity has great influence upon the quality of baked
goods, pasta and noodles. Sprout damage is caused by alpha-amylase
– a naturally occurring enzyme in grain that increases in concentration
during wet harvests. Perten Falling Number instruments are
the only validated instruments capable of running the World Wide
Standard method for measuring alpha-amylase activity in flour and
meals of wheat, durum, rye, barley, other grains and malted cereals.
The Falling Number method is a fast and easy test to help
protect your organization from the effects of sprout damage.
Website: PerkinElmer
Category Falling Number
Brand: Perkin Elmer
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