Sterilization Process in Food and Beverage Manufacturing
| Model | VG-211S | VG-221S | ||
| F.S. measurement range | 133.32 Pa (A) | 1.3332kPa (A), 13.332kPa (A), 133.32kPa (A) | 133.32Pa (A) | 1.3332kPa (A), 13.332kPa (A), 133.32kPa (A) |
| Sensor temperature *1 | Amb. (25°C) | 55℃ / 100°C | ||
| Accuracy *2 | 0.5% R.S. | 0.25% R.S. | 0.5% R.S. | 0.25% R.S. |
| Resolution | 0.03% F.S. | 0.01% F.S. | 0.03% F.S. | 0.01% F.S. |
| Zero temperature coefficient | 0.01% F.S./°C | 0.005% F.S./°C | 0.005% F.S. /°C | 0.0025% F.S. /°C |
| Span temperature coefficient | 0.05% R.S./°C | 0.03% R.S./°C | 0.03% R.S. /°C | 0.02% R.S. /°C |
| Response time | < 60msec | |||
| Operating temperatue *3 | 10-50°C | |||
| Wetted materials | SUS316L | |||
| Pressurization limit | 300kPA (A) | 350kPa (A) | 300kPa (A) | 350kPa (A) |
| Output signal | 0-10VDC Load resistance: 10kΩ or more | |||
| I/O connector | D-Sub 15pin | |||
| Power supply voltage | 15VDC±5％、0.1A max. -15VDC±5％、0.1A max | 15VDC±5%, 0.6Amax. -15VDC±5%, 0.6Amax. | ||
| 24VDC±5%, 2.4W max. | 24VDC±5%, 22W max. | |||
| warm-up time | 15 minutes | 60 minutes (55°C temp. control type) 120 minutes (100°C temp. control type) | ||
| Open collector output | Rated voltage: 30V Rated current: 50mA | |||
| Re-Zero input *4 | Now-voltage contact input Contact open voltage: 13V Maximum contact current: 1.3mA | |||
| Standard fitting *5 | KF16, 1/2 inch VCR Female, ICF34, 1/4 inch VCR Female | |||
*1 The sensor temperatureis indicated on the nameplate. Please specify the sensor temperature when ordering.
*2 Linearity, hysteresis, and repeatability are included. (at the ambient temperature of 25°C)
*3 Under the specified environmental conditions, when there are heat sources around the product or when some products are placed in close formation, the ambient temperature may exceed the specified ambient temperature.
*4 The adjustable range of the zero point is ± 5%.
*5 Please specify the fitting when ordering.
