4
5.1
Log batch ................................................................................................................................. 18
Immediately view and delete measurement data ......................................... 19
5.2 Limits ........................................................................................................................................... 19
5.3 Statistics ..................................................................................................................................... 19
5.4 Clear ............................................................................................................................................. 20
5.5 Rename ...................................................................................................................................... 20
6. Power off ............................................................................................................. 21
7. Safety and maintenance .................................................................................. 22
7.1 General maintenance ....................................................................................................... 22
Maintaining the screen .................................................................................................... 22
Cleaning the TQC Sheen Glossmeter ..................................................................... 22
Cables and connections .................................................................................................. 22
Heat, humidity and dust ................................................................................................. 22
7.2 Calibration ................................................................................................................................ 22
7.3 Batteries ..................................................................................................................................... 23
8. Specifications TQC Sheen Glossmeter .......................................................... 24
9. Menu Structure .................................................................................................. 26
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