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LabMill

CHOPIN Technologies

LabMill
KPM Analytics Baked Bread

Overview

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The LabMill is a laboratory mill used to transform both hard and soft wheat into refined flour to examine its milling behaviour and the quality of the flour produced.

Performance

  • Gradually reduces wheat to obtain an extraction rate equivalent to an industrial mill.

Equivalence

  • A patented mill diagram specifically designed to obtain precise information on the behaviour of the wheat being evaluated.
  • LabMill produces flour that is representative of the wheat being milled.

Standard

  • Compliance with the ISO 27971 standard. (with factory settings).
  • Selecting optimal wheat
  • Evaluating wheat mixes
  • Obtaining a representative flour for rheological analyses
  • Wheat milling education with a tool representative of industrial practices (grooved cylinders, smooth cylinders, sifting, etc.)

Accessories

LabMill
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Specifications

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LABmill
Dimensions
Weight
Power
Test Time
Operator Time
Standards Met
Environmental
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LABmill
900 mm W x 1200 mm D x 1500 mm H
200 Kg
- 220-ac 50/60Hz 2200 W - 10 Amp, 220-240V outlet (USA: NEMA 6-20R receptacle) - Power voltage variations not exceeding +/-10% of the nominal voltage - The electrical network must be fitted with a ground fault interrupter (GFI) of sensitivity <=30 mA
20 minutes
12 minutes
ISO 27971 standard (with factory settings)
- Sound Level: 90 dB - Storage temperature : -25°C to + 55°C - Equipment operation temperature: 10 to 45°C - Relative humidity: 15 to 90%
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