EBI 12-T220-EX Registrador de validación universal
also for use in EX area
Información sobre el producto
This data logger is often used to measure the temperature in the steam sterilizer outlet during thermal testing during validation. It is characterized by its small size and fast response time. The bendable temperature sensor can be placed very well. It is therefore suitable for sterilization with ethylene oxide. The logger is suitable for use in explosive gas atmospheres in zones 0 / 1/ 2 in accordance with Directive 2014/24 EU (ATEX Directive). For additional information regarding gas and temperature classes, please refer to the data sheet.
Benefits:
- large measuring range
- wireless measurement
- Realtime data transmission
- fast response time
- bendable metal probe
Applications:
- Validation logger for temperature measurement in the steam sterilizer, WD and endoscope washer
- Measurement of the temperature in the drain of the steam sterilizer.
- A0 Value calculation
- F0 Value calculation
Datasheet
Datos technicos
- Capacidad de almacenamiento
- 100,320 valores
- Sensor
- Pt 1,000, Class A
- Pesa
- approx. 90 g
- Precisión
- ± 1,5 °C (-200 °C … -90 °C) ± 0,5 °C (-90 °C … -40 °C) ± 0,2 °C (-40 °C … 0 °C) ± 0,1 °C (0 °C … +120 °C) ± 0,05 °C (+120 °C … +140 °C) ± 0,1 °C (+140 °C … +150 °C) ± 0,5 °C (+150 °C … +200 °C)
- Clase de protección
- IP68
- Dimensiones
- (Ø x H) 48 mm x 24 mm
- Resolución
- 0,01 °C
- Certificado
- Certificado de calibración de fábrica
- Variables medidas
- Temperatura
- Intervalo de medida
- 250 msec ... 24 h
- Campo de medición
- -40 °C … +85 °C
- Temperatura de almacenamiento
- -20 °C ... +70 °C
Accessories
Software & Interfaces
Omitir la galería de productos
Software & Interfaces
Cambio de batería y & Mantenimiento
Maletín de transporte
Calibration
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Standards and Directives
• 2014/34/EU ATEX Directive• ISO 17665 Sterilization of health care products — Moist heat
• ISO 15883 Washer Disinfectors
• 2014/53/EU Radio Equipment Directive - RED
• (CE) N° 1935/2004 Materiales y objetos que entran en contacto con los alimentos