The controllability of stirring processes – Part 2: How to control?
In Part 1 of “The Controllability of Stirring Processes” we dealt with the question of why stirring processes have to be controlled at all. Not read it yet? You can find the first part here. In Part 2, we would like to show what control options there are...
Hygiene is in the details
Hygiene is in the details The implementation of high hygienic standards is a daily routine in food, pharmaceuticals and cosmetics. That is why the implementation must be straightforward and safe. Otherwise there is a risk of extensive cleaning work and quality...
Quick and clean process changes
Quick and clean process changes Agitators often have to be modified for different processes. Let us think, for example, of stirring varnishes of different colours or, to take an example from cosmetics, different shades of lipstick. How do we reconcile frequent...