MALAGNINO, Cremona, Italy – One of the most important parameters for the extraction of a good coffee is the temperature. Each type of coffee has its own ideal extraction temperature. And which is the most important component for the temperature reading? The probe, of course. But not every probe offered by the market. The need of regulating the extraction temperature in the best way goes hand in hand with the development of a dedicated probe to measure this quantity.
Over the years, Italcoppie Sensori, with the help of its customers, has been developing various types of boiler probes, arriving at a final product which guarantees:
– Thermal stability
– Response speed
– IP 67 grade
– MOCA certification
The body of our probes is made of AISI 316L, in compliance with MOCA regulations.
The diameter and immersion length of the probe shaft are sized so as to obtain the minimum external diameter and the right immersion height for a rapid response speed.
The process connection (usually threaded) is reduced to a minimum, in order to avoid heat loss to the outside.
The overmoulded upper collar, in the same material as the conductor sheath, also contributes to this, getting in this way an IP 67 grade.
Available with a Pt 1000 sensor or various types of NTC, this probe is the ideal starting solution for precise and stable measurement over time.
All construction phases, from bar machining to final testing, including any customized laser marking, are 100% carried out at the company’s headquarters in Malagnino (Cremona).
To find out more about Italcoppie Sensori head to the company’s website at this link.
