Check before cooking sticky rice! Grain Quality Tester RN-700

Broken rice (fragments) and rice with cracks can cause mushiness during cooking. Measure the ratio to prevent this in advance.

Broken rice causes starch to leak out during cooking, resulting in a mushy texture and poor quality. Measuring the ratio of broken and cracked grains during the acceptance inspection of milled rice and before cooking can help prevent troubles and complaints during cooking. ◇ Simple operation: just spread it on the tray and insert it ◆ PC software allows you to check image data of each grain (optional) ◇ Widely adopted by rice wholesalers and milling factories nationwide You can verify the accuracy and ease of operation with a demo unit. If you are interested, please contact us.

basic information

- Simply spread the brown rice on the tray for visual inspection. - High-speed assessment of 1000 grains in about 40 seconds. - Accurate results through three imaging sessions and a newly developed image engine. - Measurement of grain quality, including grain count, length, width, and area for each grain. - Measurement targets: Non-glutinous brown rice, non-glutinous white rice (excluding low amylose rice, etc.) *Non-glutinous white rice is optional. - Assessment items: Non-glutinous brown rice: whole grains, white immature grains, colored grains, dead grains, cracked grains, broken grains, odd tea grains, foreign matter, etc. **The assessment content and display items may vary depending on the settings. Non-glutinous white rice (optional): normal grains, powdery grains, mixed grain grains, colored grains, broken grains, damaged grains, cracked grains, small broken grains, etc. - Number of grains measured: 800 to 1200 grains. - Measurement time: Approximately 40 seconds per 1000 grains (varies by grain type and variety). Approximately 16 seconds per 1000 grains (when using the data logger software "RDL-01." Varies by grain type and variety).