Used to test the high gel strength of egg products, (unit: Erge/square centimeter). This instrument is for electronic measurement, ensuring long-term reliability and accuracy. Place the boiled eggs on a stand that can move vertically up and down. The probe is located at the head of the tester and is variable. The standard probe is cylindrical with a head of Ø 5 millimeters, tested according to Tayio standards. After testing, the value of high adhesive strength will be automatically displayed on the digital display screen (unit: erg/square centimeter). Fudoh Rheo Meter can also test other indices, such as detecting cracks in eggshells.