演習と指導の慣行

マニュアルに含まれるガイド付き実習

  1. Obtaining of Extra Virgin Oil.
  2. Measurement of the acidity of the obtained oil.
  3. Determination of the performance depending on the decanter centrifugation speed.
  4. Determination of the performance depending on the type of used olive.
  5. Study of the influence of the collection time in the performance.
  6. Comparative study of the oil performance depending if the olive has been just recollected or if previously it has been put out in the sun to dry.

より実用的な練習をして、ユニットを完成させる

  1. Sensors calibration.
  2. Study of the Hysteresis of the flow sensor.
  3. Decanter supply system calibration.
  4. Study of the obtaining of oil from different food products.
  5. Determination of the performance depending on the type of food product used for oil production.
  6. Comparative study of the oil performance depending if the food product for its production has been just recollected or if previously it has been put out in the sun to dry.

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