Testo 206 pH2 pH Meter for Semi-Solid Foods – Penetration Tip pH/Temperature Meter, 0…14 pH, ±0.02 pH, IP68 with TopSafe Cover (0563 2062)

Testo 206 pH2 (product code 0563 2062), designed to measure pH and temperature simultaneously in semi-solid foods such as jelly, cream, cheese and fruit, is a one-hand food pH meter (pH/temperature meter) with a penetration-type pH2 probe tip. It measures in the 0 … 14 pH range with ±0.02 pH accuracy and 0.01 pH resolution; thanks to the temperature sensor in the probe tip, it performs automatic temperature compensation. The gel electrolyte probe tip is maintenance-free and leak-proof. The TopSafe protective cover supplied with the instrument protects it against moisture and impacts; with the cover closed the protection class is IP68, and the cover is dishwasher-safe.

Important: The pH 4.01 and pH 7.00 buffer solutions used for calibration are not included in the scope of delivery; they must be purchased separately.

Penetration-Type pH Measurement in Jelly, Cream, Cheese and Fruit

The pH2 probe tip is designed for measuring semi-solid substances in food production and processing: this includes marmalade, marzipan, pastes, ready-made salads, gelling agents, fruit, dairy products, bakery and confectionery products, as well as laboratory measurements at food processing companies. When the probe tip is inserted into the product, the pH and temperature values on the 2-line display are updated twice per second. The value can be held manually with the ON/HOLD button; when Auto Hold is on, the instrument automatically freezes the value once it finds a stable pH reading (less than 0.02 pH change in 20 seconds) and can sound an audible signal if desired. If no stable value is found within 300 seconds, the measurement is stopped.

When not in use, the probe tip is kept in the storage cap filled with KCl gel; the tip must be stored in gel so that it is immediately ready for measurement. The storage cap can also be attached to the wall/belt holder. The instrument is calibrated at 1, 2 or 3 points using pH 4, 7 and 10 buffer points; at the end of calibration the slope (mV/pH) and offset (mV) values are displayed. The probe tip module can be replaced by removing the screws on the back of the instrument. According to Regulation EC 1935/2004, the probe tip is suitable for continuous food contact up to 1 cm from the handle.

Technical Specifications (Official Testo Data)

• Brand / Model: Testo 206 pH2 pH/temperature meter · product code 0563 2062
• pH (electrode): 0 … 14 pH · accuracy ±0.02 pH (±1 digit) · resolution 0.01 pH
• Temperature (NTC): 0 … +60 °C (briefly +80 °C, max. 5 min) · accuracy ±0.4 °C · resolution 0.1 °C
• Temperature Compensation: automatic
• Probe Tip: pH2 penetration-type probe tip module, gel electrolyte · shaft length 35 mm, shaft diameter 11 mm
• Calibration: 1, 2 or 3 points (pH 4, 7, 10)
• Measuring Rate: 2 measurements per second
• Display: 2-line LCD
• Power Supply: 1 × CR2032 3 V button cell · battery life approx. 80 hours (auto-off 10 min)
• Operating / Storage Temperature: 0 … +60 °C / −20 … +70 °C
• Protection Class: IP68 (when the instrument is inside the closed TopSafe cover)
• Standard: CE 2014/30/EU · probe tip suitable for food contact according to EC 1935/2004
• Material: instrument ABS, TopSafe PU
• Dimensions / Weight: 110 × 33 × 20 mm (without probe tip and TopSafe), 197 × 33 × 20 mm · 65 g (without TopSafe), 115 g (with TopSafe)

Scope of Delivery

• Testo 206 pH2 pH/temperature meter (pH2 probe tip attached)
• Storage cap filled with KCl gel
• TopSafe protective cover
• Wall/belt holder
• CR2032 button cell
• pH buffer solutions are not included in the scope of delivery

Technician Tips

• Always use the TopSafe: IP68 protection is only provided when the instrument is inside the closed TopSafe cover. The cover is dishwasher-safe; clean the instrument housing with a damp cloth and soapy water, and do not use abrasive cleaning agents.
• Be careful when disinfecting: do not expose the instrument to disinfectant for long periods. Dab the probe tip with a paper towel soaked in disinfectant without rubbing; since alcohol-based disinfectants dehydrate the glass membrane, preferably keep the tip in gel for 12 hours and calibrate with buffer solution after every disinfection.
• Clean according to the contamination: use dishwashing detergent for grease contamination and pepsin for protein contamination; warm water makes cleaning easier. After cleaning, keep the tip in storage solution for at least 1 hour (preferably 12 hours) and recalibrate.
• Do not touch the bottle during calibration: the glass tip must not touch the plastic of the buffer bottle and the instrument must not be left in the bottle; otherwise a calibration deviation of up to ±0.4 pH may occur. The instrument must be recalibrated whenever the probe tip module is replaced.
• Monitor the electrode and gel cap: if at the end of calibration the slope is below 50 mV/pH or the offset is above 60 mV, the electrode is worn out; replace the probe tip (Testo spare pH2 tip 0650 2062). If excess gel remains on the tip when it is removed from the cap, replace the storage cap (0554 2067).

Technical document: Testo 206 pH meter product brochure (PDF, Turkish)