Semi-Solid Samplers

Samplers that cut or draw a core from products too firm to pour and too soft or sticky for a powder sampler. For cheese, butter, wax and greases: the 316L Corer, with a discharge rod, the MiniCorer (150 to 250 mm blades) and the Maxi-Corer, pushed in and twisted out with the core, and the Meat and Cheese Sampler, which takes a 25 mm by 10 mm plug. For ice and frozen product: the Ice Sampler carves ice into its cap, the Ice Borer cuts a core through the material, the Powered Ice Sampler fits a standard drill, and the Ice Cream Sampler takes 30 ml into a test tube. For pastes and viscous liquids: the Viscous Sampler; for dense powders, the Sample Lance.

Semi-solid sampler FAQ

Which sampler for cheese or butter?

A corer: push it in, twist it if the core does not come free, and withdraw. The Corer is 12 mm across and comes with a discharge rod to push the sample out; the MiniCorer (18 mm) and Maxi-Corer (25 mm) take longer cores. The Meat and Cheese Sampler takes a short 25 mm plug.

How do I sample ice?

By hand, push the Ice Sampler (300 to 1,050 mm long, 50 ml) onto the ice and rotate it hard, or turn the Ice Borer as you push so its sharp edge deposits a core in the tube. With a drill, use the Powered Ice Sampler, in 10, 20 or 50 mm diameters, with an optional ejection rod.

What can the Viscous Sampler take?

Both single-point and cross-sectional samples, in lengths from 600 to 2,000 mm. The FEP/PTFE version is for strong acids, 316L stainless uses a silicone seal, and PP suits general work; it strips down quickly for cleaning.