Illuminated incubator PGC-D750

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

*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.