Nova-Tech Digital Salt Meters User Manual

Digital

Salt Meters

ES-421
PAL-ES

PAL-ES

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Available

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ATAGO salt meters utilize the

electric conductivity method and

require no reagent solutions.

Reduce costs and minimize risk by

managing salt concentrations.

With an attractive compact body and

simple-to-use design, you'll want to

always keep it close at hand.

Improved efficiency is guaranteed

when used together with

conventional titration methods.

84% of customers who evaluated

the instrument have purchased.

Experience the convenience for

yourself.

The

New

A frozen vegetable
processor

A

Global
Standard

Digital Salt Meters ES-421 / PAL-ES

Why measure salt content?

Adding salt is one of the most critical processes in
food manufacturing as it has a significant effect on the
color, taste, and texture of food.

ATAGO salt meters are ideal for quick and easy
salinity checks on the production floor.

Recently, in addition to use in the production area,
many companies are validating our salt meters as the

preferred method in lab settings as well. Food
scientists are choosing to limit the use of precipitation
titration with harmful silver nitrate (Mohr's Method).

The vegetables are blanched and flash
frozen. The salt content of the
blanching water is important for
maintaining the bright colors of
vegetables. If it's too low, the
vegetables lose their colors, and if it's
too high, they taste salty. The water
is boiling all day long, and water and
salt are added throughout the day.
We did not realize how much the
salinity changed until we started using
the PAL-ES2. Now we perform tests
at fixed time intervals.

A condiment
manufacturer

We are testing sauces and dressings
for salt with the ES-421.
The instrument is perfect for use at
the production site because it is
compact and does not use harmful
chemicals.

B

Because the ATAGO salt meters are safe, fast, and
simple.

Due to the difference in measurement principles,
readings from the conductivity salt meter may not
match up exactly with the readings by titration for
certain samples. However, by creating a conversion
table between the two testing methods, correlation
between the set of results can be seen.

Unlike titration, no expensive and harmful chemical is
involved in the measurement process.

ATAGO delivers the revolutionary salinity
measurement solution that is both eco-friendly and
cost-effective.

Why choose ATAGO?

Fast - Results are displayed within 3 seconds.

1

Easy measurement - Just press the START key.

2

Easy calibration

3

- Clean the sensor and press the ZERO key.

Digital display

4

- No more varied readings caused by user interpretation.

5

Extremely water resistant

- The whole unit can be cleaned under running water.*

Automatic Temperature Compensation

6

- Reliable for any samples, hot or cold.

A cheese maker

We use the PAL-ES2 to
measure the salinity of salt
water that we soak our
cheese in. The right
concentration of salt is
critical for the flavor of
cheese.

A potato chips
manufacturer

Salt is sprinkled on fried potato
slices from a machine, and the
amount of salt dispensed is checked
and adjusted at the beginning of a
production lot. In the past, we had
to take samples to the lab for
testing, but now we can do it right
at the production line. The ES-421
saves us time and money because it
does not use reagents like titration
systems. Even the disposal of the
titrating reagents is not free.
ATAGO's salt meter is
environmentally friendly and
economical.

D

C

*Applicable only for the PAL-ES2 and PAL-ES3.

A restaurant chain

As the number of locations increase,
customer complaints about
inconsistent food quality also
increased. We have started checking
the concentrations of salt in our
soups and sauces at the central
kitchen before they are shipped out
to other locations. At each
restaurant, soups and sauces are
checked periodically as they simmer.
We no longer receive the same type
of customer complaints.

A fresh cut fruit
processor

We use 2% saline solutions
with a small amount of
ascorbic acid to prevent
discoloration of fruits.
Especially apples turn brown
quickly. Monitoring the salt
concentration is critical for us.

A bakery

Salt is an important ingredient in baking
bread. We are monitoring the salinity of
bread dough to be around 1-2%. It is
impossible to tell whether or not the salt
was added to the dough from the
appearance.
Ever since we implemented the ES-421 in
our production line, we have not forgotten to
add salt. We can prevent substandard
products from reaching to customers by
salt testing.

A pickles
manufacturer

We are using the PAL-ES2 to measure
pickles after the curing salt is washed
off. The instrument is convenient and
easy to use. Pickles are minced and
diluted with water to a 10% concentration,
and then measured with the PAL-ES2. We
also use a hand-held refractometer to
measure the salinity of the brine for our
salt-packed products. This is even more
convenient because dilution is unnecessary.
Both the salt meter and refractometer
play important roles in the production
for different purposes.

PAL-ES

A deli food supplier

A grocery store that carries our products
came to our facility for inspection, and we
were told to thoroughly monitor the
amount of salt that goes into the food.
After evaluating several different salt meters
including ones with a probe, we decided on the

PAL-ES2. We used to rely on taste tests, but

now we measure with the salt meter
immediately after salt is added. We send the
test data to the grocery store.

A canned food
manufacturing plant

ES-421

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A restaurant

We list the salt content and
calories of our food items on
our menu. We are monitoring
the salt content of food in the
kitchen to make sure that
readings stay close to the
specified salt content.

A cold cut meat
manufacturer

We are using the PAL-ES2 to
measure the brine for canned
tuna. It is easy to use and
completely washable under the
faucet. We liked it so much that
we purchased a second unit.

We use the ES-421 to measure
the salt concentration of ham
and deli salads. We love the unit
and feel that the unit will soon
pay for itself.

How to Measure Commonly Measured Food Samples

A B

Soup

Stock

Brine

Sauces

Soups

C

Butter

Cheese

Dicing

Mincing the sample increases the
surface area to allow as much salt to
be released into the water as possible.

Meats

Pickles

Fish

Dilution

Dilute the sample with water to a 10% ratio.

D

Snacks

Crushing

Crush the sample
in a bag.

PAL-ES2

Washable

ES-421

Wide measurement range

Measurement in 3 sec.

Apply 2-3
drops onto
the sensor
section.

Apply 2-3
drops onto
the sensor
section.

Filtration

Filter the diluted sample through
a cheesecloth or coffee filter for
improved stability.

Press the
START key.

Press the
START key.

Measurement
value is
displayed in 3
seconds.

Measurement
value is
displayed in 3
seconds.

Multiplication

The actual salt concentration in percentage is obtained by multiplying the measured value by 10.

Applicable only for the ES-421 and PAL-ES2.
The measurement method of the PAL-ES3 is slighity different. Contact ATAGO for details.

www.atago.net

10 2.9

(Actual salt content %)

%(g/100g)

Soup stock
Brine

Miso soup 0.9
Vegetable cooking water 1.0
Pasta cooking water 1.0

A

Soup stock 1.9
Brine 2.9
Ayran 4.9

If the sample is drinkable as
is, no dilution is required.

Sauces

Gravy 0.8
White sauce 0.9
Demi-glace 1.1
Pasta sauce 1.2
Mayonnaise 1.6
Tomato puree 1.7
Dressing 1.7
Taco sauce 2.0
Steak sauce 2.0
Ketchup 3.0
Savory pancake sauce 4.5
BBQ sauce 4.8
Sushi vinegar 5.2
Noodle dipping sauce 5.8
Soy sauce dressing 6.1
Kimuchi paste 6.1
Yakitori sauce 6.5
Habanero sauce 6.8
Broad bean butter 7.0
Oyster sauce 9.4

B

Bean paste
Soy sauce 13.0
Fish sauce 21.0

Soups

Soup base for hot pot 0.8
Minestrone soup 1.2
Potage 1.2
Noodle soup 1.4
Tom yam kung 1.5
Curry 1.6

11.0

Butter
Cheese

Butter 0.1
Mozzarella 0.7
Gouda 0.9
Emmental 1.1
Maribo 1.6
Brie 1.8
Gorgonzola 3.6

Dilute the sample with hot water to a 10% ratio. After
the sample has melted, fat will float to the top. Collect
the sample with a pipette from the layer underneath
the fat. Note: Some water will evaporate, so the
dilution ratio may not be accurate. Make sure any
undissolved solids are liquefied as much as possible
before measuring.

Meats

Sausage 0.8
Ham 1.1
Salami 1.6
Bacon 1.7
Prosciutto 3.2

Fish

C

Sardine 1.0
Tuna 1.1
Pickled octopus 1.3
Salmon 2.4
Salmon roe 2.8
Salted fish viscera 3.2
Salted cod roe 5.2
Anchovy 10.0

Dilute the minced sample
with water and let it sit for
about 3 minutes before
measuring. Let it sit longer,
for about 5 minutes, if the
sample was diced in larger
pieces.

Pickles

If the solution tends to separate, collect from the
middle layer that is homogenous. If the sample is
oily, such as dressing, allow the oil in the liquid to
float to the top, and then collect a sample from the
layer underneath the oil, using a pipette, for
improved repeatability.

Your sample is not listed? Contact ATAGO.

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Pickle 1.7
Sauerkraut 2.1
Kimuchi 2.2
Olive 2.8
Pickled radish 3.6
Preserved vegetable 14.3

If the solution contains large pieces of sample,
collect from the top layer with no undissolved solids.

Snacks

Chips 1.4
Crackers 2.3

D

Solid samples that crumble
easily. Dilute the sample that
contains oil and undissolved
solids with water, filter out the
solids, and measure.

FAQ

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www.novatech-usa.com
Tel: [phone] Fax: [phone]
Tel: [phone] Fax: [phone]

How is the unit calibrated?

Q

Press the ZERO key while the sensor is empty

A

and completely clean. No chemical is necessary.
Perform this zero-setting daily. When measure­ment values seem to be off, calibrate the unit with
a standard saline solution.
Contact ATAGO for purchase.

Q

Can tap water be used for sample dilution?

Always use distilled water whenever possible.

A

If tap water is used, make sure that the water
reads “0 (zero)” in advance.

Do other electrolytes besides salt affect the

Q

readings?

A

The amount of other electrolytes found in food is
negligible, usually less than 1%.

NaCl Solution (for calibration)

Part#

RE-120250 2.50 ± 0.05% (g/100g)

Part name ContentsNaCl concentration

NaCl Solution 2.50% AB250
for PAL-ES2, ES3 calibration

NaCl Solution 2.84% AB284

for ES-421 calibration

2.84 ± 0.05% (g/100g)RE-120284

Q

A

Q

A

Approx. 5ml

Approx. 5ml

Does the Mohr method and ATAGO salt meters
use the same measurement principles?

The Mohr method, also known as a silver nitrate
titration method, utilizes the characteristic of silver
nitrate that reacts with chloride ions to measure the
salinity %. The ATAGO salt meters employs the
electric conductivity method. Both methods
measure the salinity but operate on different
measurement principles. However, by creating a
conversion table between the two testing methods,
correlation between the set of results can be seen.

Can the instrument measure the non-sodium
total dissolved solids?

Non-sodium total dissolved solids = Brix –
(salinity % × 1.18). A refractometer with the Brix
scale is required. The salinity % is multiplied by

1.18 to be converted into a Brix value.

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Available

Specifications

ES-421

Cat#

Measurement method

0.00 to 10.0% (g/100g) 0.00 to 5.00% (g/100g)

Measurement range

Resolution

Measurement accuracy

Temperature compensation 10 to 40˚C

Ambient temperature

Power supply

International protection class

Dimensions and weight

All ATAGO salt meters are designed and manufactured in Japan.

Headquarters: The Front Tower Shiba Koen, 23rd Floor
2-6-3 Shiba-koen, Minato-ku, Tokyo 105-0011, Japan
TEL : [phone] FAX : [phone]
[e-mail] http : //www.atago.net/

TEL : [phone] [e-mail]

TEL : [phone] / 8076 [e-mail]

TEL : [phone] [e-mail]

TEL : [phone] [e-mail]

TEL : [phone] [e-mail]

TEL : [phone] [e-mail]

0.01% for salt concentration of 0.00 to 2.99%

0.1% for salt concentration of 3.0 to 10.0%

Displayed value ±0.05%
(for salt concentration of 0.00 to 1.00%)

Relative precision ±less than 5%
(for salt concentration of 1.00 to 10.0%)

17(W)×9(D)×4(H)cm, 300g 5.5(W)×3.1(D)×10.9(H)cm, 100g

4210

10 to 40˚C

006P dry battery (9V) 2×AAA alkaline batteries

PAL-ES2

4232

Conductivity method

0.01% for salt concentration of 0.00 to 2.99%

0.1% for salt concentration of 3.0 to 5.0%

Displayed value ±0.05%
(for salt concentration of 0.00 to 1.00%)

Relative precision ±less than 5%
(for salt concentration of 1.01 to 5.0%)

10 to 40˚C (Guaranteed accuracy range 15 to 35˚C)

10 to 40˚C

IP65 dust-tight and protected against water jets

ISO9001

REGISTERED

* Specifications and appearance are subject to change without notice.

PAL-ES3

4233

0.0 to 33.0% (g/100ml)

(Measures the distilled water diluted sample
to 10 times (by weight).
Indicates the salt concentration in percentages
(g/100ml) of the former sample before dilution.)

0.1g/100ml

Displayed value ±0.6g/100ml
Relative precision ±less than 6%
(for measurement value of 10 to 33.0g/100ml)

ATAGO products comply with HACCP,
GMP, and GLP system standards.

12020000PP Printed in Japan

V.02