推奨される結果

お客様の導入事例

密度と濃度は、様々な状況で必要となるパラメーターです。市場で50年を超える経験を有するリーディングサプライヤーであるアントンパール社は、世界中の企業や研究所と密接な関係を構築しています。このページでは、当社の製品の様々な導入事例をご紹介します。高品質な密度測定で、従業員の作業に違いが生まれることが分かります。

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)

デジタル密度測定の分野では、最近の2、3年の間に様々なことが起こりました。2018年から、アントンパール社は革命的な新しい測定原理であるPulsed Excitation Methodを開発し、数多くの特許を取得してきました。

デジタル密度測定の再定義の詳細をご確認ください。

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)