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  3. Flomec GSCPS Series Turbine Flow Meter, 1-1/2" & 1-1/1" Tri-Clamp, Battery Powered Display, 3A Food Grade, Stainless Steel Body for Food Processes
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Flomec GSCPS Series Turbine Flow Meter, 1-1/2" & 1-1/1" Tri-Clamp, Battery Powered Display, 3A Food Grade, Stainless Steel Body for Food Processes

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The GSCPS Series High Precision Meter is the most accurate of all the FLOMEC® Turbine Meters. In addition, this meter meets the strict 3-A Sanitary Standards for any food and beverage application. Local display with 4-20mA, scalled pulse and raw pulse output.   

Features & Benefits

  • CIP (clean in place)|SIP (steam in place)|COP (clean out of place)
  • Local Display RT14, LCD backlit display, 4-20mA and scaled output signal for connection to a variety of chart recorders, display equipment, and process control equipment.
  • Flow alarm for high, low or high/low
  • Internal parts are simple to replace for easy maintenance
  • Expansive working temperature of -100° F to 225° F (-74° C to 107° C) to accommodate various stages of food and beverage processes
  • Meets Clean in Place (CIP), Steam in Place (SIP), and Clean Out of Place (COP) requirements to allow for any sanitary procedure that work best for plant managers
  • Capable of 285° F (140° C) temperature up to 1 hour for SIP sanitary procedures

$ 3,759.00 3759.0 USD $ 3,759.00

$ 3,759.00

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    The GSCPS Series High Precision Meter is the most accurate of all the FLOMEC® Turbine Meters. In addition, this meter meets the strict 3-A Sanitary Standards for any food and beverage application. Local display with 4-20mA, scalled pulse and raw pulse output.   

    Features & Benefits

    • CIP (clean in place)|SIP (steam in place)|COP (clean out of place)
    • Local Display RT14, LCD backlit display, 4-20mA and scaled output signal for connection to a variety of chart recorders, display equipment, and process control equipment.
    • Flow alarm for high, low or high/low
    • Internal parts are simple to replace for easy maintenance
    • Expansive working temperature of -100° F to 225° F (-74° C to 107° C) to accommodate various stages of food and beverage processes
    • Meets Clean in Place (CIP), Steam in Place (SIP), and Clean Out of Place (COP) requirements to allow for any sanitary procedure that work best for plant managers
    • Capable of 285° F (140° C) temperature up to 1 hour for SIP sanitary procedures