been relying on the Memmert VOcool for battery testing – the only vacuum drying oven with active cooling available on the market. This opens up new possibilities for precise and reproducible testing under [...] reveal even the smallest differences in reaction. The combination of vacuum technology and active cooling is crucial for safe, energy-efficient testing. This combination makes the VOcool the only device [...] The VOcool is based on the technology of the proven Memmert vacuum ovens, enhanced with an active cooling system. This means that the chamber temperature can not only be heated up quickly, but also lowered
international regulations and cosmetic GMP standards. In the quality assurance lab, several Memmert cooled incubators (ICP 600) and climate chambers (ICH 750) are used. Dr. Maribel Salfner, Director of Product [...] products, including emulsions and intermediates, undergo automated freeze-thaw testing in Memmert cooled incubators to ensure durability under extreme transport and storage conditions. The programmable [...] Since the storage tests are conducted under defined temperatures, temperature stability in Memmert cooled incubators is critical. The maximum allowable temporal and spatial temperature deviation is ±1 °C
'eco’ epithet. In continuous operation, it works around 90% more energy efficiently than compressor-cooled devices, does not require any refrigerant and is therefore nearly maintenance-free. The temperature
A remarkable 25 Memmert heating ovens and Peltier-cooled incubators are in use at Bayerische Kabelwerke (BayKa) in Roth. Despite the demanding production environment, there are hardly any failures, as [...] Memmert devices has convinced us.” Our tour first stops at the test laboratory, where four Peltier-cooled incubators (IPP) are currently testing the microbial resistance of cable sheaths. Next, we examine
methyl ether acrylate to protein-surfactant complexes, polymerizing the mixture under pressure and cooling it to room temperature. A cross-linked poly(butyl acrylate) control was also prepared. The paper
processed for national or export markets. For export, fruits were treated with fungicide and pre-cooled before storage at 5°C for 15 days, then at 10°C. For the national market, fruits were stored at 20°C
