The rooms for sensorial analysis are conceived for private societies and for labs developing traditional and sensorial analysis and specialized in market surveys for large-scale distribution companies, agribusinesses, food companies, or businesses producing cheese or delicatessen products which are willing to make tests, classifications and feasibility studies on new products or to make comparisons with the leaders of the market. This concept can be extended to the "food and non food" and "pet food" sectors. Naturally, the sector concerning classifications and sensorial and organoleptic analysis of oils is a potential user of the rooms for sensorial analysis. Private Companies producing or packing olive (or non olive) oil, the trade organisations and the Chamber of Commerce, through their agriculture sector, can use these means in order to offer better services to the market. Sensorial rooms with specific modifications are planned and realised for wine testing, wine classification and oenological sectors.

Goals

• Definition and ANALYSIS of the physical-chemical-organoleptic characteristics of OLIVE OILS.
• SENSORIAL ANALYSIS IN THE OENOLOGIC SECTOR.
• SENSORIAL CARACTERISATION OF READY-TO-EAT AND FROZEN DISHES that are then submitted to micro-wave reactivation.
• HYGIENIC, PRODUCT AND SENSORIAL ASSESSMENT of cheeses and salami, comparison with the contract and with the production/supply specifications, comparisons of different production lots.
• Hygienic-sanitary ANALYSIS of FOOD, NON FOOD, PETFOOD products and comparison with the leaders of the market.

Accessories

The rooms for sensorial analysis can be equipped with a series of accessories depending on the dimensions of the available rooms. You can add:

SERVING HATCHES AND SAMPLES

With one vertical locking for every position for the connection between the tasting position and the possible sample preparation room.

OPTIC/ELECTRIC SYSTEM FOR the COMMUNICATION

Between the taster and the sample preparation room.

PLATE HEATERS

For four oil tasting glasses and able to maintain a temperature between 25° and 35° C with regulation +/- 1° C and digital thermostat.

LIGHTING PLANT with RED LIGHT

To be added to the white lighting for special sensorial analysis.

MOVABLE VERTICAL SCREENS

In order to realize double function rooms that can easily be transformed into multipurpose analysis rooms for the oenological sector by simply inserting bulkheads on the basic bench.

PREPARING ROOM AND KITCHEN

With every equipment necessary for preparing and cooking the sample to be analysed: counters, serving hatches and electric appliances.

PREPARATION OF CONFERENCE AND WAITING ROOMS

For tasters, customers and complementary offices

PROJECT AND REALISATION OF CHEMICAL AND ANALYSIS LABS

Near the tasting rooms for sanitary controls and for the validation of tested products

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