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pH Pocket Tester - with Replaceable Penetration Electrode (Single Unit)

The PHH-7-2 Tester is a compact, pocket-size instrument built for accurate, reliable pH measurements in food applications. Featuring a polymer penetration electrode specifically designed for use on food products, it offers a wide measurement range from -2.00 to 16.00 pH with a high resolution of 0.01 pH. 

The replaceable electrode extends the unit's lifespan, while the three-colour backlit LCD clearly displays calibration points and stability indicators for easy use. With a durable, waterproof design, this precise and resistant tester is ideal for routine quality checks in laboratories and production environments. 

Help Guide: How to use and calibrate your pH Pocket Tester
Code: PHH-7-2
273.70

4 Available


Code: PHH-7-2
Availability 4
273.70

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Key Features

  • Wide pH Range: Suitable for measurements from -2.00 to 16.00 pH, with a high resolution of 0.01 pH.
  • Polymer Penetration Electrode: Designed for use on food products.
  • Comprehensive Calibration: Supports 3-point calibration for pH with auto buffer recognition.
  • Automatic Temperature Compensation (ATC): Ensures accurate readings across varying temperatures (0–60°C).
  • Easy to read Display: Three-colour (red, green, blue) backlit LCD displays calibration points and stability indicators.
  • Robust Design: IP67-rated waterproof housing suitable for production and laboratory use.
  • Self-Diagnostic Features: Alerts for low battery and calibration errors.
  • Energy Efficient: Auto-off function after 8 minutes to conserve battery life.
  • Automatic recognition of calibration buffers: for fast and simple calibration.
  • Battery Powered (2xAAA): easily available and replaceable with over 200 hours of use.
  • 1 year warranty on the electronics.

Certification 

This Pocket Meter is supplied with a free issue Certificate of Conformity, as standard (ph4 and pH7). This can be upgraded to a traceable certificate:

Upgrade to a traceable certificate

OptionsSingle Unit
pH relates to food safety, as some strains of bacteria are unable to grow below a certain level. Fermented products (e.g. yogurt, sauerkraut) also need to have a specific pH to prevent spoilage. Additionally, pH can impact a product’s taste, texture, smell, and shelf life.
pH is mentioned throughout Issue 9 of the Global Food Safety Standard, tied to everything from Critical Control Points to the process of determining shelf life. Click here for our full guide to securing compliance in this area.