Milwaukee MW102-FOOD PRO+ 2-in-1 pH and Temperature Meter for Food

The Milwaukee MW102 PRO+ Food pH meter is reliable, fast, tough and easy to use.  It is a specialist food pH meter and probe combination specifically designed for the pH analysis of semi-solid foods such as processed meats, soft cheeses, soups, sauces, and sushi rice.

The MW102 meter has an accuracy to ± 0.02 pH., 5x more accurate than some alternative meters.  The meter comes with both a pH probe and temperature probe allowing the meter to automatically adjust the pH reading for the effect of temperature. The temperature probe can also be used as a very accurate thermometer.

The open junction design reduces clogging from suspended solids and proteins found in food and dairy products for a more stable pH measurement and reduced maintenance.

Features:

• Fast, easy-to-read results with large digital LCD readout
• Extreme accuracy to ±0.02 pH and extended range (-2.00 pH to 16.00 pH)
• Lightweight and portable
• Easy measurement: just place the probe in the sample, gently stir and wait for the reading to stabilize
• Simple push button, automatic two-point calibration for increased accuracy
• Food grade electrode with a rugged, easy-to-clean, PVDF body, a conical tip for use with semi solids with a screw on cap to ensure proper storage
• Rugged stainless temperature probe
• 3-foot probe cables for extra flexibility when testing
• Auto shut off and low power demand with approx. 300 hours of continuous use (battery included)

Specifications:

• pH Range: -2.00 to 16.00 pH
  
• Temp Range: 23 to 104°F
• pH Accuracy ±0.02 pH
• pH Resolution: 0.01 pH
• pH Typical EMC Deviation: ±0.2 pH
• Temp Resolution 0.1°C
• Temp Accuracy (@25°C): ±0.5°C
• Temperature Compensation: Automatic, 0 to 70°C
• Temp Typical EMC Deviation: ±0.5°C
• Calibration: Automatic, 1 or 2 points
• pH Electrode: MA920B/1 (included)
• Temperature: Probe MA830R (included)
• Environment: 0 to 50°C / 32 to 122°F; max RH 95%
• Battery Type: 1 x 9V (included)
• Battery Life: Approx. 300 hours of continuous use
• Auto-off: After 8 minutes of non-use
• Approximate dimensions: 5.7 x 3.1 x 1.6 inches
• Weight: 1.1 lbs with battery

Milwaukee MW102 FOOD Manual

CARE AND USE

pH meters usually start performing poorly because of problems with the probe, specifically the glass sensing bulb and the reference junction.  The glass bulb loses sensitivity with use and will eventually fail, which is true of all pH probes.  The reference junction is a small hole that allows the meter to compare the sample to a reference.  If the junction hole gets clogged, the pH probe will no longer function.

The life of your pH electrode can be extended in the following ways:

1. Storage - The pH probe needs to be kept hydrated. Long periods of dry storage will damage the sensitivity of the probe. Allowing the probe to dry out may also result in the junction hole getting clogged. Storing in pH probe storage solution MA9015 or pH calibration buffers will help address both these issues. Do not store in tap water and DI water, this will damage the sensitivity of the probe.  The best way to store the probe is with the probe's cap filled with storage solution or calibration buffer and the cap tightened to prevent leakage. It is also recommended to store the electrode upright to further reduce the potential for leakage.
2. Cleaning - Residue from the sample can impact the sensitivity of the sensing bulb and clog the junction. This is especially true if the sample has a lot of organic material. It is recommended to regularly soak your electrode in cleaning solution MA9016.
3. Calibration - The pH sensing bulbs become less sensitive over time so make sure that you are calibrating regularly to keep your PRO pH meter accurate. Also, calibrate after cleaning or a long period of storage.