Microsoft Surface Pro 5 might feature a Qualcomm Snapdragon Processor or Intel Processor
Surface Pro 5 is the most awaited device from Microsoft other than the Surface Phone 2017. Surface Pro 5 is speculated to come with amazing features and specs with many improvements on its previous model, Surface Pro 4.
Various reports are bubbling on internet with rumors on Microsoft Surface Pro 5. The most important one is its launch and is highly expected to arrive in 2017. Considering the launch of its previous model Surface Pro 4, the device was launched as a powerful device wih an aim to replace laptop.
According to TechTimes, it is reported that Microsoft made a deal with Qualcomm and demonstrated Windows 10 running on an ARM processor. This eventually would yield a new Surface device running on a Qualcomm Snapdragon chip rather than running on an Intel processor.
Use of Snapdragon processor in upcoming Surface device is reported to boast improved battery performance and possibly feature LTE for cellular data connectivity. It is also mentioned that if Microsoft sticks to Intel processor, the Surface Pro line will be aimed to combine desktop-grade power with the portability of a tablet. With this regard, an Intel chip would make more sense than a Snapdragon processor.
The Tech Times report speculates that Microsoft could release a Surface 5 with a Snapdragon chip, and a more powerful Surface Pro 5 with an Intel Kaby Lake processor, thus satisfying both the requirements. An updated Surface Pen with a rechargeable battery that can charge wirelessly when docking the stylus to the tablet is likely to be seen in the Microsoft Surface Pro 5.
Microsoft is expected to bring both 2K screen as-well-as 4K screen for lower and higher models respectively. The device is expected to have improvements in terms of camera, Wi-Fi, and Bluetooth connectivity. There are no official confirmations on Surface Pro 5 device and it is highly expected that Microsoft will unveil it in an event that is set to launch its major Windows 10 Creators Update in spring 2017.