권장 결과

고객 성공 사례

밀도 및 농도는 많은 다양한 상황에서 필요한 파라미터입니다. 시장에서 50년 이상의 경험을 쌓은 선도적인 공급업체로서 Anton Paar는 전 세계 기업 및 연구 기관과 긴밀히 협력하고 있습니다. Anton Paar관련 제품 성공 사례를 확인하고 고품질 밀도 측정기가 작업에서 어떤 변화를 가져왔는지 확인하십시오.

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)

지난 몇 년 간 디지털 밀도 측정 분야에서는 많은 일이 일어났습니다. 2018년 이후 Anton Paar는 혁신적인 측정 원리인Pulsed Excitation Method를 출시했고 여러 특허를 등록했습니다.

새롭게 정의된 디지털 밀도 측정에 대해 자세히 알아보십시오.

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)