Illuminated incubator PGC-D750
Features
- Built with a corrosion-resistant stainless steel chamber, external
power socket, and powder-coated housing.
- Dual-door configuration with a clear inner glass door facilitates
observation without environmental disruption.
- 8-grade stepless LED lighting system precisely controls light
intensity to simulate dawn, day, dusk, and night.
- Microprocessor control synchronizes temperature ramp rates with
light cycles for true-to-life diurnal simulation.
- Flexible 30-segment temperature programmer supports customized
experimental protocols.
- Eco-friendly R134a refrigerant-based cooling system operates
efficiently with built-in pressure and defrost management.
- Patented 3D heating and variable airflow ensure uniform temperature
and gas distribution.
- Responsive control unit with a high-performance CPU and Pt sensor
maintains setpoint accuracy.
- Safety features encompass multi-condition alarms, system
diagnostics, and calibration functions.
- Upgradeable with a secondary temperature safety controller to meet
stringent laboratory safety standards.
Specifications
| Model | PGC-D750 |
|---|
| 750 |
| Without illumination: 0℃～60℃. With illumination: 10℃～60℃ |
| 0.1℃ |
| ± 0.5℃ |
| ± 2℃ |
| PID microprocessor control, soft touch, LED display |
| PT100 |
| 0-20000LX |
| Power-on, power off. Timing range: 1min~ 2970hr |
| 304 stainless steel |
| 08F |
| 850*800*1100 |
| 1000*1050*1875 |
| 255 |
| 2360 |
| 784*780 |
| 3/17 |
| 220V/50Hz (Optional: 220V/60Hz, 110V/60Hz) |
*Working temperature: 5-30℃. Max. working humidity: 80%RH.
Max.working altitude: 2000m
Introduction about incubator
Food safety and quality control laboratories depend heavily on
incubators for microbial analysis. Standard methods for enumerating
total viable bacteria, coliforms, *E. coli*, yeast, and mold all
require specific incubation temperatures and times.
For instance, total plate count might incubate at 30°C for 72
hours, while detecting potential fecal contamination (coliforms)
uses 37°C. Specialized pathogens like *Listeria* or *Campylobacter*
require precise temperatures and sometimes microaerobic
atmospheres, provided by dedicated incubators.
In the beverage industry, especially brewing, incubators are used
to culture and identify wild yeast or bacterial contaminants that
can spoil products. Beyond safety, incubators support food
development. Starter cultures for yogurt, cheese, and fermented
meats are propagated and tested under controlled conditions.
Shelf-life studies involve incubating products at accelerated
temperatures to predict spoilage timelines. By enabling the
detection, enumeration, and study of microorganisms in food
matrices, incubators are frontline defenders of public health and
essential tools for ensuring product consistency and innovation in
the food industry.
