The TM-2 Texture Press

The TM-2 system is the latest evolution on the legendary Kramer Shear Press.
The design is sealed against moisture so it can be placed right on the plant floor next to the production line. The TM-2 is maintenance free and is incredibly easy to use.
Load the test cell and with the push of one button the system cycles through the test and displays the Peak Force results on an integrated display. The texturegage can be set to read in metric or imperial units and the hydraulic press is capable of generating up to 3000 pounds (13,000 Newtons) of force in compression or tension for harder products. The TM-2 will accept the complete line of FTC test cell and load cells so it is versatile as well as rugged.
The TM-DX variation comes with an integral feature to measure the work done on the sample or "the area under the curve" and an RS-232 link to save readings directly to a Windows based PC.
MODEL TM-2 FOOD TEXTURE SYSTEM
Supplied with: TX Splash proof Texturepress, TG-4E texturegage, One FTA Load cell (user specified range), CS-1 Test Cell and Operators Manual. The system can be factory set to display results in Metric or Imperial units.
MODEL TM-DX FOOD TEXTURE SYSTEM
Supplied with: TX Splash proof Texturepress, TG-4E-I Texturegage with Display in Peak Force and Integral (work), rs-232 port with software, One FTA Load cell (user specified range), CS-1 Test Cell and Operators Manual. The system can be factory set to display results in Metric or Imperial units
System Specification
- Stroke speed Factory pre-set to your specification
- Maximum force 3000lbs
- Display units Lbs of force or metric (SI) units
- Power 120AC, 60 Hertz standard (other optional voltages available)
- Dimensions 24” x 24” x 36”
- Weight 73kg / 160lbs
Accessories for the TM-2 Texture Press
FTC Probes and Fixtures
Food tech Corporation have vast array of probes and fixtures available for use on the TMS Console texture analyzer.
These include probes and fixtures for
- Puncture and Penetration
- Compression
- Shearing
- Snapping
- Extrusion
- Bulk Analysis
- Tension
- Gelatine and Gels
- Dough and Bakery

