Optional Accessories
Part No.

Part name

Part No.

< Container >Part name< Spindle >RE-79100

15mL Beaker

RE-77104

A1 Spindle

RE-79101

100mL Beaker

RE-77105

A2 Spindle

RE-78141

Cup Adapter (with 100pcs cups)

RE-77106

A3 Spindle

RE-77114

A1 Spindle 5pcs

* 50pcs of paper cups and 50pcs of plastic cups are included.

RE-79102

Paper Cup (90mL, 100pcs)

RE-77115

A2 Spindle 5pcs

RE-79103

Plastic Cup (90mL, 100pcs)

RE-77116

A3 Spindle 5pcs

< Ultra Low Adapter (ULA)>

RE-77100Set of spindles (A1,A2,A3)

RE-77120< Viscosity Standard Liquid >Ultra Low Adapter (ULA)Sample Adapter for Low Viscosity Sample

RE-89030

Viscosity Standard Liquid 2

100mL

RE-89031

Viscosity Standard Liquid 5

100mL

RE-89036

Viscosity Standard Liquid 200

100mL• Extension (threaded tip)

RE-89037

Viscosity Standard Liquid 500

100mL

UL spindle (with hook and hook holder)

RE-89038

Viscosity Standard Liquid 1000

100mL

RE-77121

Sample cylinder (with cap and o-ring)

RE-89039

Viscosity Standard Liquid 2000

100mL

RE-77117

UL spindle 3pcs (with hook and hook holder)* Standard liquid with JCSS calibration certificates are available (JS2.5 to JS160000).
Contact ATAGO for further details.

RE-77107• Sample cylinder• Cylinder holder• Hook• Hook holder• UL spindle• UL stand< Temperature sensor >RE-75540

Temperature sensor

Speciﬁcations

Measurement range 1 to 350,000,000mPa·s, 1 to 350,000,000cP

Model

VISCO™

VISCO™-895

Common Speciﬁcations

Cat.No.

6800

6820

Measurement

Materials

Housing: SUS, Aluminum · Legs,

Housing, legs, and stand + screw:

Scalesand stand + screw: SUS

AluminumMeasurement

Dimensions

12×12×20cm, 1.2kg (main unit only), 12×12×20cm, 895g (main unit only),

and WeightStand+screw : 0.5kg

Stand+screw : 275g

Small volume beaker attachment:

Small volume beaker attachment:

0.1kg

0.1kg

Viscosity · Temperature · Torque%
Viscosity

Range

A1 50 to 200,000mPa·s, 50 to 200,000cP
A2 100 to 600,000mPa·s, 100 to 600,000cP
A3 500 to 2,000,000mPa·s, 500 to 2,000,000cP(1mPa·s=1cP)

Torque0.0 to 100.0%(recommended torque : 10.0 to 100.0%)

The body, legs and stage of the VISCO™-895 are made fromlight-weight aluminum.

Temperature 0.0 to 100.0°C / 32.0 to 212.0°F
Resolution

Viscosity

lower than 100mPa·s : 0.01mPa·s
100mPa·s or higher lower than 10,000mPa·s : 0.1mPa·s
10,000mPa·s or higher : 1mPa·s

Contents

Torque· Main unit

1

· Stand:1· S Beaker (15mL)

1· L Beaker (100mL)

1· AC adapter

1· Spindles (A1, A2 and A3)

one each

Lower than 10% : 0.01%
10% or higher : 0.1%

Temperature 0.1°C / 0.1°F
Measurement

Viscosity

Accuracy

Temperature ±0.2°C / ±0.4°F

Speed

0.5 to 250 rpm, Number of speeds : 20

· Temperature sensor

1

Sample· Small volume beaker attachment

1

Temperature Range· USB Mini-B cable (1m)1Ambient· 1.5V AA alkaline batteries

4

Temperature· Instruction manual1· Inspection certificate

1· Spindle stand1· Protective cap

1· Carrying case1

±1% (Full scale)

10.0 to 40.0°C / 50.0 to 104.0°F
10 to 40°C

Computer Output

Output : USB - PC

Battery Life (Approx.)

Approx. 7 hours (continuous operation at 60rpm)

Power Supply

DC6V (AA alkaline batteries 1.5V × 4)
AC adapter : AC100 to 240V, 50 / 60Hz

All ATAGO products are designed and manufactured in Japan.
Headquarters: The Front Tower Shiba Koen, 23rd Floor
2-6-3 Shiba-koen, Minato-ku, Tokyo 105-0011, Japan

https://www.atago.net/ overseas@atago.net

TEL : 81-3-3431-1943 FAX : 81-3-3431-1945

TEL : 1-425-637-2107

ATAGO products comply with HACCP,GMP,
and GLP system standards.

customerservice@atago-usa.com

TEL : 91-22-28544915 / 40713232 customerservice@atago-india.com
TEL : 66-21948727-9, 66-21171549 customerservice@atago-thailand.com
TEL : 55 16 3913-8400

customerservice@atago-brasil.com

TEL : 39 02 36557267

customerservice@atago-italia.com

TEL : 86-20-38108256

info@atago-china.com

TEL : 7-812-777-96-96

info@atago-russia.com

TEL : 234-707-558-1552

atagonigeria@atago.net

TEL : 7-727-257-08-95

info@atago-kazakhstan.com* Specifications and appearance are subject to change without notice.

8

Copyright © 2019 ATAGO CO., LTD. All rights reserved.

ENV.07 19120300WA Printed in Japan

ATAGO: Creating the Perfect
Fusion of Innovation,
Technology and Simplicity
ONE TOUCH™, ONE HAND™ and ONE BUTTON™.
Presenting the VISCO, a brand-new way of measuring viscositywith 3 simple “ONE’s.”

ONE BUTTON™
Operation requires only one dial button.
All operations can be performed with thesimple act of "sliding" or "pushing" the dial
button. No more accidental operations due
to pushing the wrong button.

Measurement

Uses Only 1/33 of theStandard Sample AmountCompact and Easily
Carried with One Hand

Standard measurement instruments for viscosity
require a large amount of sample (500mL). VISCO iscapable of taking measurements with just 15mL ofsample. This is roughly 1/33 of the standard sample
amount. Measurement can be done with only asmall amount of sample, resulting in less waste ofvaluable sample and a significant reduction in cost.

VISCO's sleek dimensions and weight (main unit:
12x12x20cm, 1.2kg) make it compact and easily
carried with one hand.
The instrument's legs can be folded up, making
it further compact and allowing for even greater
storage capabilities.

500mL

1
Roughly
33

Standard measurement
instruments for viscosity

15mL

500
mL

VISCO

Easy to Read,
Fully Digital Display

Quick Measurements
AnywhereA fully digital display allows for anyone to quickly andeasily read results.
The simple display is easily and readily understood.

Not only does VISCO run on AC power, but it canalso operate on battery power. This allows formeasurements to be taken anywhere, even in places
lacking a power source. The instrument can also beplaced directly on the beaker, making it possible forquick and simple measurements to be taken.
No need to establish a specific location formeasurement — with VISCO, you can takemeasurements anytime, anywhere.

ONE TOUCH™
VISCO is very easy to set-up. The spindle
can be attached with just "one touch" —simply insert the spindle in the instrument.
Absolutely no complicated set-up required.
Measurement screen

Level adjustment screen

Set-upNever Take Any Glassware (on site)
Ever Again

ONE HAND™
Measurement preparation can easily bedone with just one hand. Place the beaker
underneath the pre-set area and place theinstrument on the stand. No troublesomeheight adjustment necessary.

Preparation

Measurement can also be taken using paper
cups other than those that come with the
instrument. A disposable container requires
no washing after each measurements.
This makes it possible to safely measure evenon site where no glassware is allowed.

• VISCO Package: Package A

P.4• Disposable container can be purchased independently. P.8

2

3

Using the included stand and beaker

VISCO APPLICATION
Food and Beverage
Beverages (e.g. juice, etc.)

Viscosity is critical parameter in beverage manufacturing, from the production phase all the way until the
product reaches consumers.

Milk

In regards to milk, aside from whole milk (3.25%), there is reduced fat milk (2%), low-fat milk (1%) and nonfat(skim) milk. In general, nonfat milk has the lowest viscosity.

Tomato Juice / Purée

Tomato juice or purée must always flow through the production line under a constant, homogenized state.
Viscosity management is indispensable to this process.

(Worcestershire sauce, thicker Worcester sauce,

Measurement Methods

Sauce pork cutlet sauce, etc.)

There are many kinds of sauce. These include (in ascending order of viscosity): Worcestershire sauce,
thicker Worcester sauce and pork cutlet sauce. In Japan, there are approximate levels or grades for viscosity
determined by JAS.

Ketchup

Ketchup, a pseudoplastic fluid, is characterized by its propensity to remain in its bottle even when turned
upside-down. Applying a bit of force (squeezing) to the bottle causes the ketchup to flow out. It is also known
for reacting differently at varying temperatures.

Mayonnaise

Mayonnaise also remains in its bottle, even when turned sideways or upside-down and maintains highviscosity. The greater the force applied, the easier it will flow out and the viscosity will decrease.

Olive Oil

There are many vegetable based oils that are Newtonian fluids (a fluid that does not change viscosity evenwhen force is applied). Olive oil is a Newtonian fluid.

Honey

Honey is a Newtonian fluid. Its viscosity is not affected by force and speed. Only temperature can cause achange in viscosity.

Jam

Imagine spreading jam on a piece of toast. The jam easily glides across the toast. Viscosity is a crucial factor in
making jam spreadable. Managing the viscosity can be quite difficult, as jam contains solids.

YogurtNumerous factors throughout the manufacturing process, such as how much fat is left in the yogurt,
pasteurization and pH management affect the final product and texture (viscosity).

VISCO has several measurement methods.
Select the measurement method most suitable foryour application and conditions.

Placing the instrument directly on the included beaker

Using a disposable container

VISCO Package
Package A

Package B

Butter / Margarine

Butter is a Bingham plastic (a type of non-Newtonian fluid). It can not flow unless some degree of force isapplied, but applying force past a certain degree cause it to become more malleable in proportion to the force.

Using disposable containers eliminates
the hassle of cleaning after measurement.
Package A, which includes a specialized
adapter for use with disposable containers
such as paper cups, is available at
ATAGO.

Measurement of low viscosity (1 to 2,000
mPa·s) is possible.
A package that comes with Ultra Low
Adapter (ULA) for measuring low viscosity
sample and VISCO (main unit) is available.

Japanese Curry (curry roux)

Thickened curry (roux) is quite mainstream in Japan. Thickened curry is made by applying heat to flour, whichchanges it into a more paste-like consistency, resulting in an increase in viscosity. Even in the final processing
stage of being sealed into a retort pouch, the curry roux must maintain the same viscosity to allow the sameamount to extrude every time the same amount of force is applied.

• Cat.No.6810· VISCO™ (main unit)· Cup Adapter (with 100pcs cups*):		RE-78141●Cat.No.6811· VISCO™ (main unit)· Ultra Low Adapter (ULA):		RE-77120

Gelatin / Agar

Viscosity measurements can be used to check and manage the gelling process of gelatin or agar. However,if the gelatin or agar completely solidifies during viscosity measurement, a spindle-shaped gap will form,
preventing measurements from being taken.

• Cat.No.6830· VISCO™-895 (main unit)· Cup Adapter (with 100pcs cups*):		
RE-78141* 50pcs of paper cups and 50pcs of plastic
cups are included.

4

Cup adapter setup example

Cupadapter●Cat.No.6831· VISCO™-895 (main unit)· Ultra Low Adapter (ULA):		RE-77120

Household Essentials
Toothpaste

Toothpaste with a paste-like consistency is a Bingham plastic. It will not flow out unless the tube is squeezed.
It is important for toothpaste to be at optimal viscosity. After applying the appropriate amount onto a
toothbrush, toothpaste at just the right viscosity will break cleanly from the tube and retain its shape without
flattening.

5

Shampoo and Coditioner

Conditioner must have a particularly high viscosity, as it coats every single stand of hair. The components usedin shampoo and conditioner may not mix well, but adding viscosity ensures that they are evenly maintained.

Thick (viscous) Food Measurement

Cosmetics

Viscosity measurements and research in the rheological properties of cosmetics is conducted in order to giveeven slightly viscous cosmetics a smooth, light, easily spreadable quality when applied.

VISCO—Thickness Meter
In recent years, Japan has faced an ever increasing, aging population.
"Longevity" isn't the only point of discussion — how to extend good health

The Balance Between Health Care,
Nutrition and Foodthroughout life expectancy and what defines QOL (Quality of Life) have also
become hot topics.

Industrial / Chemical
Adhesives

Water glass

Food is of course fuel for life. We essentially "eat to live," but food holds greater
There are many types of adhesives for different purposes and applications. For example, structural adhesives
include general adhesive for temporary bonding, gap-filling adhesive and adhesive used for coating purposes.
Gap-filling adhesives: properties, such as bond strength, leveling (smoothness) and ease / difficulty of flow areassessed through viscosity measurements.
Water glass is also commonly known as, "Sodium silicate." It is often used in soaps and adhesives. It is also
used in a wide variety of fields, such as engineering, paper manufacturing and pharmaceuticals. Water glass
has an extraordinarily high viscosity.

BAD
Intravenous (parenteral nutrition) Tube feeding (enteral feeding)
Medical treatment for individuals
unable to obtain adequate nutrientsby oral or enteral routes.

significance. Food can also bring us joy as a source of pleasure in our lives.
Food consistency is an important component that impacts the quality of life forindividuals that have difficulty in chewing and swallowing (dysphagia). VISCO can
assist in managing food consistency, thereby improving the quality of life.

GOOD
Ingestion

Nutrients obtained through one's
own accord (via ingestion).

As depicted above, "Ingestion," is the best way of absorbing nutrients, inregards to overall health.

The Importance of Thickening Food
A common misconception found among dysphagia diets and care facility diet plans is thickening food / drink (by grinding, pureeing, mashing, chopping, or
mincing) makes it easier to swallow.
In reality, thickening food reduces the flow of the substance, and on the contrary, it becomes rather difficult to swallow.

Resins / Polymers

Various kinds of resins and polymers have appeared in recent years. In addition to ascertaining their properties,
viscosity assessment is also an absolute must.

If this is the case, then just why is it important to thicken food?
Individuals with dysphagia (an affliction characterized by the failure in the automatic process of closing the respiratory tract to allow food to pass through theesophagus) need more time when swallowing to allow food to properly pass through the esophagus. Thickening food and beverages is effective in preventing
food from accidentally passing through the respiratory tract.

Photopolymers (used in 3D printing)With the spread of 3D printers, photopolymers have suddenly gained traction in the global market.
When photopolymers are exposed to light and heat, their viscosity increases and they harden.

Enhancing the Way Food is Experienced
In the past, dysphagia diet assessment was based solely on "hardness," but recently, it has become common to assess dysphagia diets based on 3 criteria:
hardness, cohesion (ease of clump formation) and adhesion (smoothness).

Paint / Pigment / Varnish / Insulators

Paint (brush application): good brushability and drip-resistant. Tends to have a low viscosity under ahigh-shear rate and high structural viscous properties under a low-shear rate.
Spray painting (coating): types of spray painting include air spray painting, airless spray painting andelectrostatic coating. Most air spray paints have the same structural viscous properties as paint for brush
applications. Airless spray painting and electrostatic coating is utilized in applications such as the final coating
in automobile painting. As such, great emphasis is placed on the appearance and finish of the paint. Comparedto paint for brush applications and air spray paint, most airless spray paints have a low viscosity, with similar
properties to Newtonian fluids. The leveling of the paint after it's applied affects the overall appearance of thefinished products.
Electrodeposition (electrophoretic deposition): used for applying coatings to complex shapes / objects.
Through electrodeposition, a film of coating is created on the surface of the target object. The object undergoes
a baking or drying process, which makes the surface become smooth. This (leveling) is an extremely criticalpart of the process. It is necessary to use paint with viscosity sensitive to temperature.

Glycerin

Glycerin is highly viscous and it's a great moisturizer. It is often added to cosmetics to increase theirmoisturizing properties. It is also used in various food products as a thickening agent and as a humectant inpharmaceuticals.

Hydraulic Fluids

The viscosity of hydraulic fluid tends to decrease as the temperature rises. If the viscosity decreases too much,it may lead to deterioration in the lubricating properties of the fluid and adversely affect pump efficiency. In
contrast, viscosity tends to increase as the temperature decreases. this can increase the usual amount of force
needed to operate the pump, and may accelerate wear and tear. This is why you must select a hydraulic fluidwith the optimal viscosity for your application.

There was also a time when the focus was on determining the best way of intaking food to absorb the most nutrition.
Nevertheless, if you don't look forward to your meals or derive any enjoyment from eating in the first place, you may gradually stop eating much of anything.
Flavor isn't the only aspect to consider; food texture (mouthfeel) is also regarded with great importance.
Until now, from a number of standpoints such as cost, space (installation) and operation, large sized viscosity measurement devices and expensive texture
meters were utterly ill-suited for personal use and for small-scale care facilities.
VISCO is compact, lightweight and portable, making it ideal for hospitals, care facilities or household use. It can quickly and easily measure and assess the
textual properties (thickness) of foods for dysphagia diets and care facility diet plans. Using VISCO, anyone can look forward to savoring and enjoying safe,
nutritious food.

Dysphagia Diet Pyramid
Dysphagia diet Main Foods
Gelatin

Pre-dysphagia
diet

Easy

Grapes gelatin Nonedesserts (Jell-O)

Uniform texture/ Start dietthickness

L0

LubricantCutting Fluids

The viscosity of lubricant is a vital element, of which the life span is affected by the wear and tear of machinery.
Depending on the viscosity, if too much heat is generated, the life span of a lubricant may be reduced. Not only
does this increase costs, it also shortens the life span of the machinery. This is why managing the viscosity of
lubricant is of the utmost importance.
A lot of heat is generated during machining processes. Cutting fluid has a low viscosity, which makes it
well-suited for effectively dissipating heat. Low viscosity is also necessary for facilitating circulation andeliminating impurities. However, to ensure precision and control when spraying or coating, the viscosity mustnot be too low. Managing the viscosity of cutting oil is essential.

(Start of dysphagia diet)
Polysaccharides(as thickening
agents)

L1

Omoyu gelatin Negitoro,
Chawanmushi

Dysphagia
diet1

Omoyu gelatin Foie gras
mousseDysphagia
diet2(Pre-dysphagia diet: gelatin)

L2(Gelatin)Thickening
agentsStarchAgar

Dysphagia diet

L3

Kayu,
Gelatin kayu

Mizuyoukan,
Egg dishes

Cooked rice,
Kayu

Koshian,
Kabocha,Stewed tender
food

Transitional
diet(care facility
diet plan)

Dysphagia
diet3

Cooked rice,
Mochi

Shiitake,
Bread roll,
Gomokumame,
Hijiki

Normal diet

(Paste)

L4(Care facility diet plan / Transitional diet)

Slurry / Ceramic Slurry (ceramic mold casting)

Varying texture/
thickness"Slurry" indicates a fluid which contains solid, suspended granules. Due to its properties, if it not mixed, it may
precipitate. Viscosity management is critical for ensuring a smooth transition.

L5

Difficult(Normal diet)Omoyu gelatin (rice broth based gelatin), Kayu (rice gruel), Gelatin kayu (gelatin based rice gruel), Mochi (Japanese rice cake made of mochigome, a short-grain japonica glutinous rice), Negitoro (the fatty flesh of tunaminced to a paste and mixed with chopped green leaves of Welsh onions), Chawanmushi (a cup-steamed egg custard hotchpotch), Foie gras (a food product made of the liver of a duck or goose that has been speciallyfattened), Mizuyoukan (a thick, soft jellied dessert made of red bean paste, agar and sugar), Koshian (boiled, mashed sweet red bean paste), Kabocha (Japanese pumpkin; a variety of winter squash of the species
Cucurbita maxima), Shiitake (a variety of edible Japanese mushroom), Gomokumame (a Japanese dish consisting of cooked soybeans with various vegetables), Hijiki (a type of edible seaweed; Hizikia fusiforme)

67