In over 190 countries all over the world, hundreds of thousands of Memmert products have been permanently in use for decades. This is why Memmert is one of the leading suppliers of temperature control appliances worldwide.
Let us take you into the fascinating world of Memmert appliances, which we have collected.
Molecular gastronomy is renowned for using laboratory equipment to create completely new dishes, flavours and textures. Copenhagen’s Alchemist is one of the top international restaurants to have applied this experimental approach as part of a unique culinary signature. In its kitchens, this innovative Danish venue has two Memmert incubators for fermenting ingredients.
Vous voulez stocker des sondes ultra-sensibles dans une enceinte climatique avec un écart de température maximal de 0,2 K? Raccourcir la durée des processus de séchage à vide? Éviter toute interruption lors de la réalisation de vos expériences à long terme? Effectuer des tests avec des taux d'échange d'air définis? Consultez dans ce cas notre page Industrie dédiée aux applications spéciales pour découvrir les appareils et les utilisations correspondant à vos besoins.
Notre engagement sans compromis en faveur de la qualité a permis à Memmert de se positionner comme un partenaire d'une grande fiabilité dans le domaine de la médecine et de la recherche médicale dès la création de l'entreprise en 1947. Inutile de préciser que la La société Memmert est d'ailleurs certifiée DIN EN ISO 13485 pour les dispositifs médicaux. Memmert a reçu la prolongation de son certificat MDD 93/42/CEE. La certification CE existante, conforme à la norme 93/42/CEE, nous a été à nouveau délivrée par l’autorité désignée et est désormais valable jusqu’à mai 2024, conformément à la disposition transitoire (UE) 2017/745. Cette page spéciale consacrée au secteur médical présente les appareils et les applications appropriés dans ce domaine.
C'est notre passion pour les détails qui assure la qualité exceptionnelle de nos appareils de contrôle thermique. C'est également l'attention minutieuse que nous portons aux attentes de nos clients qui permet aux appareils Memmert de s'imposer dans les laboratoires pharmaceutiques et ceux spécialisés dans la recherche médicale depuis plusieurs dizaines d'années. Cette page vous présente des études de cas ainsi que les appareils propres à ce domaine.
Nous avons fait du bon goût notre passion. Pour garantir la fiabilité et la précision exceptionnelles des incubateurs, étuves et enceintes climatiques Memmert, nous développons et fabriquons tous les principaux composants en interne. Découvrez ici ce que nous proposons pour l'industrie des produits alimentaires, des boissons et du tabac.
The perfect ice cream has a creamy consistency without water crystals and melts smoothly and slowly. Thanks to the Meltdown Analyzer TC 1 of the Swiss company Certa Fides GmbH, ice cream manufacturers can now exactly analyse and document the melting behavior of their different ice cream flavours.
In cooperation with the Memmert R&D department, the food engineer and Certa Fides CEO Adrian Dürig made an invention of the Food Process Engineering laboratory of the ETH Zürich (ETH ZH) in Switzerland, headed by Prof. E-J Windhab, ready for industrial series production.
Ice cream manufacturers are challenged by a number of issues in their everyday work. On the one hand, the raw material has to be as natural as possible. On the other hand, they cannot afford making compromises in melting behavior. A dripping water ice is just as unmarketable as ice cream liquefying almost immediately. So far, suitable measurement systems necessary for avoiding those inacceptable product properties in development and production were often not available. With the meltdown analyzer, Memmert and Certa Fides have brought an economically viable ready-to-use solution to the market.
Scientific literature provides an explanation why the preparation of ice cream is still considered an art. Depending on the flavour, milk or butterfat, cream, egg, water, sugar, vegetable fats, fruits, flavourings, additives as well as emulsifying and stabilising agents are processed in several steps. In the first step, the ingredients are mixed together to form a mass, which is then homogenised, pasteurised and cooled down to the desired temperature. Ripening takes place by stirring the mass for several hours. Temperature-sensitive ingredients like flavourings are often not added before this production step. Subsequently, the mass is strongly whipped and air is introduced. Finally, the ice cream is filled into containers and frozen (typically at – 40 °C) in such a way that it keeps its consistency.
With so many ingredients, temperatures and mechanical forces having an effect on the raw mixture, changing a single parameter can already have a decisive influence on the quality of ice cream. The stability that keeps ice cream from melting or collapsing too quickly and subsequently leads to a slow meltdown is guaranteed due to fat agglomerates stabilising the surface of the air bubbles. The fat agglomerates and air bubbles are created simultaneously, while whipping the mass. The way ice cream melts at room temperature is called melting behavior. For those interested in digging into the molecular structures of ice cream and whipped cream, Prof. H. Douglas Goff from Guelph University offers an informative overview of the structure of ice cream.
The Certa Fides Meltdown Analyzer TC 1 enables ice cream manufacturers and their suppliers to perform standardised ice cream melting experiments at defined temperatures. The main requirements the climate chamber has to fulfill are sensitive, uniform and fluctuation-free temperature control on the one hand and avoiding mechanical impacts with a compressor while, on the other hand, maintaining the same homogeneous conditions for all samples. Due to the absence of vibration and precise controllability of the Peltier technology used for heating and cooling, the equipment of choice is the Memmert cooled incubator IPP 500. The control electronics was developed by Memmert, with Certa Fides providing the application-specific components like weighing cells, cameras and illumination units as well as comprehensive measuring and evaluation software.
Measurement preparation, the measurement itself and data evaluation are performed with a software specifically developed for this application. In the inner chamber, four sample holders are attached to the weighing cells, where the standardised ice cream samples can melt slowly. With an interval of several seconds, each ice cream sample is weighed, the ambient air temperature measured and a picture is taken with a camera, while the humidity in the measurement chamber is monitored. These so-called raw data form the basis for calculating the product characteristics of form and foam stability and dripping behavior. The calculated data can be graphically represented, exported and printed as a report. The synchronous combination of weight and image analysis enables the user to draw more conclusions on the internal structure of the ice cream than it would be possible with separate weight and image analyses. For more information on the Meltdown Analyzer, go to www.certafides.ch.