Milwaukee MA920B/1 Direct Measurement Food Grade pH Probe

SKU: 9139-MA920B.1~ea

Milwaukee MA920B/1 Direct Measurement Food Grade pH Probe

SKU: 9139-MA920B.1~ea
Regular price $182.18 CAD
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Milwaukee MA920B/1 Direct Measurement Food Grade pH Probe

The MA920 probe is a food grade probe for use with the MW101 or MW102 PRO pH meters.  It is specifically designed for the pH analysis of semisolid foods such as processed meats, soft cheeses, soups, sauces, and sushi rice.

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.

The conical shaped tip design allows for penetration into solids, semi solids, and emulsions for the direct measurement of pH in a variety of food products.

Polyvinylidene fluoride (PVDF) is a food grade plastic that is resistant to most chemicals and solvents used for disinfection in the food sector, including chlorine (bleach).


  • pH Range: 0 -12
  • Temperature Range: -5 - 40 C / 23 - 104 F
  • Body Material: PVDF
  • Reference Electrolyte: Viscolene Gel
  • Reference Type: Singe, Ag / AgCl
  • Reference Junction: Open
  • Max Pressure: 0.1 bar
  • Tip Shape:  Conic
  • Diameter: 0.24 inches
  • Body Length / Overall Length: 2.95 / 5.1 inches
  • Cable length: Coaxil, 3.3 feet
  • Connection: BNC


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 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.
  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.
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