Temperature and Climatic Chambers

Foodstuffs change their characteristics depending on the humidity and environmental temperature. According to the sensitivity of the product it may be necessary to precondition the specimens or test under defined, constant temperature. Examples for this are the testing of ice cream at a storage temperature of -20 °C, or the testing of pizza cheese at approx. +80 °C. 

Zwick developed a temperature chamber especially for these applications that fits on the zwicki texture analyzer. Also separate temperature or climatic chambers according to your requirements can be offered.