Overview

 

Near-infrared analyser specifically developed to provide simple, reliable and economic solution for millers and baking industries. Infraneo Junior uses the same Near-infrared technology as Infrano Senior.

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  • Optimise your investments and equip your sites according to your analysis frequencies
  • Choose a quick and reliable control adapted to the needs of your business

The advantages of the Infraneo junior :
Versatility
Dry and conditioned wheats (moisture, hardness).
All flours including mill stream flours (moisture, protein, ash content…).
Bran and middlings (Starch, cellulose…).
Other pulverulent products...

Reliability
Robustness of the device and consistency of the results thanks to the SAM(1) system witch automatically limits the adjustment of bias of the monochromator.

Rapidity
In less than 25 seconds, obtain the quality of your flours and pulverulent products.

Accuracy
Correctness and homogeneity of the results thanks to an excellent transferability of the calibrations between
Infraneo.These calibrations are maintained and updated to guarantee accurate and reliable results.

User-friendly
Selecting the type of grain to be tested via a dropdown menu. Easy export and data management with Excel.

Simplicity
Unique Neocup for the analysis of any type of pulverulent, whatever their size grading. This new filling system
allows a gain of more than 40 % of the time of preparation while eliminating the influence of the operator
on the results.

Traceability
More than 10 000 memorized analyses. Data search by increasing / decreasing order allowing to find an analysis
for a permanent follow-up.

Reduced maintenance
Easy change of the lamp by the operator.
Remote maintenance enabling the CHOPIN Technologies technicians to remotely query and resolve problems on your device on your demand.

Adaptability
Thanks to an adapted “nacelle” system, Infraneo Junior is also able to analyse each type of whole grains.

The applications available :

  • On whole grain (wheat, barley, corn, colza, etc.): water content, protein, wet gluten, specific weight, W estimation.
  • On flour : water content, protein, ash, wet gluten, damaged starch, water absorption.
  • On bran and middlings: water content, protein, ash, cellulose, starch

Brochure download

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