AMETEK Brookeld Page 54 Manual No. M08-372-F1116
TA-MCF MULTIPLE CHIP FIXTURE
This xture is used for testing the penetration or rmness of multiple chips/
french fries. Requires Fixture Base Table TA-BT-KIT.
TA-MP MESH PROBE
This xture quanties the consistency of products such as mayonnaise and
yogurt. Requires Fixture Base Table TA-BT-KIT.
TA-MTP MAGNUS TAYLOR PROBE KIT
This probe kit is used for puncture tests to measure the hardness of fresh fruit
andvegetables.Thiskitincludesthefollowingprobes:FlatEndProbe,3mm
TA-MTP-3F;RoundEndProbe,3mmTA-MTP-3R;FlatEndProbe,4mmTA-
MTP-4F;RoundEndProbe,4mmTA-MTP-4R;FlatEndProbe,5mmTA-MTP-
5F;RadiusEndProbe,5mmTA-MTP-5R;FlatEndProbe,6mmTA-MTP-6F;
Radius End Probe, 6mm TA-MTP-6R; Flat End Probe, 7mm TA-MTP-7F;
Radius End Probe, 7mm TA-MTP-7R. Requires Fixture Base Table TA-BT-KIT.
Requires Fixture Base Table TA-BT-KIT.
TA-NTF NOODLE TEST FIXTURE
Thisxtureisusedtoevaluatenoodlequality.RequiresFixtureBaseTableTA-
BT-KIT.
TA-OC OTTAWA CELL
The Ottawa cell follows principles of the Ottawa Test Measurement System
(OTMS). Test cell (45mm X 45mm X 55mm) has clear Perspex front for viewing
test progress. Corresponding plungers (43mm sq. and 40mm sq.) are used to
compress and extrude samples. Complete With 3 Plates (one with pattern of
holes 44mm diameter and the other with bars) and 2 Plungers for forward and
back extrusion. Requires Fixture Base Table TA-BT-KIT.
TA-PF90 90˚ PEEL FIXTURE
Thisxturemeasurestheadhesivestrengthtopulltapeofofarigidsurfaceusing
force at a 90˚ angle. Requires Fixture Base Table TA-BT-KIT.
TA-PFS PASTA FIRMNESS AND STICKINESS JIG
Thisxturemeasuresthermnessandstickinessofuncookedpasta.Requires
Fixture Base Table TA-BT-KIT.
TA-PFS-C COOKED PASTA FIRMNESS AND STICKINESS JIG
This xture measures the rmness and stickiness of cooked pasta and like
products. Requires Fixture Base Table TA-BT-KIT.
TA-PTF PIZZA TENSILE FIXTURE
Thisxturequantiescookedpizzarmnessbymeasuringthetensileforceand
deformation distance to break the sample.