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Sensory analysis rooms are designed for private companies as well as traditional/sensory analysis laboratories that specialise in market surveys for large distribution companies, food and agro-food enterprises or firms operating in the dressed-pork product, cold cuts or cheese sectors that require testing, classifications, as well as feasibility studies on new product launches or for comparisons with market leaders. This concept can be extended to the entire "food/non-food" and "pet food" sectors.

The sector involving the classification as well as the sensory and organoleptic analysis of oils is a potential sensory analysis room customer. Private companies that produce and package olive oil or other products, as well as agencies and chambers of commerce, through their agriculture sector, can utilise these tools to offer services to the market.

Sensory rooms with special mechanisms are also designed and built for the entire oenological, wine tasting and wine classification sector.

Purposes

• Definition and ANALYSIS of the physical-chemical and organoleptic characteristics of OLIVE OIL
• SENSORIAL ANALYSIS IN THE OENOLOGICAL SECTOR
• SENSORIAL CHARACTERISATION OF PRE-COOKED AND FROZEN FOODS to be heated in a microwave oven.
• EVALUATION OF THE HEALTH-HYGIENE, goods and sensorial quality and characteristics of dressed-pork and cheese products, with respect to contract conditions and the production/supply specifications, compared to different production lots.
• ANALYSIS of the health-hygiene quality of products branded as FOOD, NON-FOOD and PET FOOD and comparison with market leaders.

Accessories

The sensory analysis rooms can be equipped with a series of accessories and adjacent processing areas depending on the dimensions of therooms available.
Thus, it is possible to have:

FOOD AND SAMPLES DELIVERY WINDOWS

with vertical closing panels for each single station as a link between the tasting station and a possible sample preparation room.

OPTICAL/ELECTRIC COMMUNICATION SYSTEM

between the taster and the sample preparation room

HOT PLATES

configured to hold four glasses for tasting oil that can maintain a temperature of between 25° and 35° C with an adjustment of +/- 1° C, equipped with a digital thermostat.

RED-LAMP LIGHTING SYSTEM

To add to the standard white lighting for special sensory analyses.

MOBILE VERTICAL SCREEN SYSTEM

to create dual-purpose rooms for the oenological sector that can be easily converted into multipurpose analysis rooms just by inserting partitions on the basic bench.

PREPARATION ROOM AND KITCHEN SET-UP

with all furnishings, support counters, food delivery shelves and the appliances needed to prepare and cook the samples to be analysed.

MEETING AND WAITING ROOM SET-UP

for tasters, customers and offices involved with the activity.

DESIGN AND CONSTRUCTION OF CHEMICAL AND TESTING LABORATORIES

adjacent to the tasting rooms for hygiene-health testing and validation of tested accessories.

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