Growth Chambers - KBWF Series
with light and humidity
The supplier does not provide quotations for this product through SelectScience. You can search for similar products in our Product Directory.
Microbiological incubation.
Microbiological incubation
Very versatile and tough equipment. It is easy in terms of application and downloading of data. It has also a good expected life and is sturdy.
Review Date: 11 Apr 2019 | BINDER
The BINDER climate chamber with illumination of the KBW series achieves homogeneous light distribution with its natural illumination. That allows this climate chamber to create constant lighting and temperature conditions.
BENEFITS:
- Temperature range:0 °C to +70 °C
- Temperature range with light:+10 °C to +60 °C
- Humidity range:10 % to 80 % RH
- 3 positionable illumination cassettes, each with 5 fluorescent tubes
- APT.line™ preheating chamber technology
- Adjustable fan speed
- Humidity regulation with capacitative humidity sensor and vapor humidification
- Intuitive touchscreen controller with time-segment and real-time programming
- Internal data logger, measured values can be read out in open format via USB
- Unit self-test for comprehensive status analysis
- Display via color LCD monitor
- Tight-sealing inner door made of safety glass (ESG) with special TIMELESS coating
- 3 stainless steel racks
- Access port with silicone plug, 30 mm, left
- Class 3.1 independent temperature safety device (DIN 12880) with visual and audible temperature alarm
- Computer interface:Ethernet
- Door heating
- 60 Hz version on request
AVAILABLE MODELS (SIZES):
- KBWF 720 (700 L)
- KBWF 240 (247 L)
Temperature Controlled Climatic Chambers to Facilitate Shelf-Life Research
In this video Adrian Stanton, Sales Director for BINDER GmbH, tells SelectScience how the latest advancements in temperature controlled climatic chambers can facilitate shelf-life testing. Adrian discusses how the large amounts of food waste from supermarkets today, have spurred manufacturers and consumers alike, to look at ways of improving the shelf-life of food products. Interview filmed by SelectScience at the Leatherhead Food Research Food Innovation Day 2012.
