Preporučeni rezultati

Priče korisnika o uspjehu

Gustoća i koncentracija su parametri potrebni u velikom broju raznih situacija. Kao vodeći dobavljač s preko 50 godina iskustva na tržištu, tvrtka Anton Paar ima bliske kontakte s tvrtkama i istraživačkim institutima diljem svijeta. Ovdje možete otkriti priče o uspjehu koje stoje iza naših proizvoda i pročitati kako je visokokvalitetno mjerenje gustoće napravilo razliku u radu ovih ljudi.

The density meter has become our reference method for the density as well as the alcohol content.

Nadine Etcheverry, enologist at Laboratoire Sarco (Bordeaux, France)

Puno toga se dogodilo u svijetu digitalnog mjerenja gustoće tijekom posljednjih par godina. Od 2018., tvrtka Anton Paar je lansirala revolucionarni princip mjerenja, Pulsed Excitation Method i registrirala više patenata.

Saznajte više o redefiniranom digitalnom mjerenju gustoće.

We wanted to keep the quality of our beverages high so we went for high-quality instruments for measurement.

- Vijet Nayak, Quality Control Executive at Blue Ocean Beverages (Goa, India)

We wouldn’t be half as good as we are now if we didn’t have Anton Paar.

- Chris Sartori, brewing process manager at Stone Brewing (Richmond, Virginia)

We compared Anton Paar’s [pharma] qualification package to those from other manufacturers and consider it to be extremely comprehensive.

- Stefan Jordan, department for process technology and safety at Schülke&Mayr (Norderstedt, Germany)

I believe we have been using this instrument for 20 years and in all those years it has always provided excellent results.

- Alois Gölles, CEO of Gölles, which produces distillates and vinegars (Riegersburg, Austria)

Our DMA 4500 M and the other Anton Paar instruments have been helping us maintain tight control of process specifications and ensure that the quality of our products meets global standards.

- Apurba Roy, QA manager at Bengal Beverages (West Bengal, India)

We rely on Anton Paar’s measurement technology and enjoy the advantages of automated production monitored by process sensors – and that gives the brewmaster and his crew time to work creatively.

- Andrea Bagli, CEO of Birra Amarcord (Rimini, Italy)

The nice thing about the Anton Paar unit is that it’s the only unit of its kind that is actually approved for government testing.

- David Dickson, head distiller at “Dillon’s Small Batch Distillery” (Niagara, Canada)

The most important instrument here is the PBA-B. It is the reference instrument for quality control in the lab.

- Andreas Werner, Brew master, Göss Brewery (Leoben, Austria)

We can not only look at our beer in the moment but we can look at it over time, we can deduce trends, we can use the information as a powerful tool.

- Kyle Simon, chemist at Anchor Brewing (San Francisco, California)