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OHAUS a-AB33M1 Quick Start Guide

OHAUS a-AB33M1
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a-AB33M1 Quick Start Guide
Switch On/O󰀨
On
O󰀨
Switch pH/mV/ORP Mode
PH
MV
ORP
Switch EC/TDS/SAL/RES Mode
EC
TDS
SAL
RES
EC Reference Temperature Setup
EC Temperature Coe󰀩cient Setup
Touch the value on the screen
to conrm your setting.
Insert the probe into a sample.
Store/Recall Data
Print:
Touch the Printer icon
on the screen to print.
Recall measurement data:
Touch the Beaker icon on the
screen to recall.
Note: measurement data will
be automatically stored after
each operation.
Print
pH Calibration (Continuous)
EC Calibration (Continuous
Press the button when
you nish to continue.
Touch Finish to complete
calibration or touch Next to
perform a 2
nd
calibration.
The calibration result will be
shown when you nish.
pH Measurement
Touch the mode area on the
screen to select measurement
mode.
EC Measurement
Insert the probe into a sample.
Calibrating (1
st
point) Completed
Calibrating
Measuring
Measuring
Completed
Completed
Touch the mode area on the
screen to select measurement
mode.
Calibration
Touch the Calibration icon on the screen and
follow the following procedures to perform pH
or EC calibration.
pH Bu󰀨er Solution Setup
Note: Predened standard solution: 10 μS/cm, 84 μS/cm, 146.5 μS/cm, 500 μS/cm, 1413 μS/cm, 12.88 mS/cm. Please set the Standard Solution rst before EC calibration.
EC Standard Solution Setup
Press the button when
you nish to continue.
Touch
Finish to complete
calibration.
The calibration result will be
shown when you nish.
Temperature Unit Setup
Temperature Setup
Touch the value on the screen
to conrm your setting.
EC TDS Factor Setup
Touch the value on the screen
to conrm your setting.
EC Cell K Setup
Touch the value on the screen
to conrm your setting.
Note: Please set the Cell K value rst before EC calibration.
Note: Please check the pH buffer group table on the back of the page for details of the buffer values.

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OHAUS a-AB33M1 Specifications

General IconGeneral
BrandOHAUS
Modela-AB33M1
CategoryMeasuring Instruments
LanguageEnglish

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