{"id":7408,"date":"2023-04-26T19:05:13","date_gmt":"2023-04-26T18:05:13","guid":{"rendered":"https:\/\/www.foodmagazine.ma\/?p=7408"},"modified":"2023-04-26T19:05:16","modified_gmt":"2023-04-26T18:05:16","slug":"oxypad-la-nouvelle-solution-2-en-1-signee-witt-gastechnik-pour-le-controle-qualite-des-emballages-sous-atmosphere-modifiee","status":"publish","type":"post","link":"https:\/\/foodmagazine.ma\/?p=7408","title":{"rendered":"Oxypad, la nouvelle solution 2 en 1 sign\u00e9e Witt- Gastechnik pour le contr\u00f4le qualit\u00e9 des emballages sous atmosph\u00e8re modifi\u00e9e"},"content":{"rendered":"\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"644\" src=\"http:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2023\/04\/oxypad.jpg\" alt=\"\" class=\"wp-image-7409\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2023\/04\/oxypad.jpg 1000w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2023\/04\/oxypad-300x193.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2023\/04\/oxypad-768x495.jpg 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p>Witt-Gastechnik est une soci\u00e9t\u00e9 leader dans la fabrication de produits pour les gaz. Elle vient de pr\u00e9senter Oxypad, sa nouvelle solution pour le contr\u00f4le qualit\u00e9 des emballages sous atmosph\u00e8re modifi\u00e9e. Il s\u2019agit d\u2019un analyseur de gaz O<sub>2<\/sub>\/CO<sup>2<\/sup> \u00e0 haute fiabilit\u00e9, id\u00e9al pour une utilisation mobile, peu co\u00fbteux en termes d\u2019exploitation et de maintenance. De plus, Oxypad est contr\u00f4l\u00e9 via un \u00e9cran tactile couleur de 7&#8243;. L&#8217;interface utilisateur permet une utilisation intuitive sans formation approfondie, gr\u00e2ce \u00e0 des menus d\u00e9roulants o\u00f9 l&#8217;utilisateur peut s\u00e9lectionner d&#8217;autres produits ou lignes d&#8217;emballage en quelques secondes Tous les param\u00e8tres et la gestion des donn\u00e9es de base sont \u00e9galement simples.<\/p>\n\n\n\n<p>En outre, Oxypad utilise la meilleure technologie de capteur de gaz disponible. Un \u00e9chantillon peut \u00eatre pr\u00e9lev\u00e9 rapidement et efficacement de l&#8217;emballage \u00e0 l\u2019aide d\u2019une aiguille, permettant de d\u00e9terminer la proportion d&#8217;oxyg\u00e8ne et de dioxyde de carbone. Gr\u00e2ce \u00e0 la faible quantit\u00e9 d&#8217;\u00e9chantillon de gaz pr\u00e9lev\u00e9, m\u00eame de petits emballages avec de tr\u00e8s faibles volumes de gaz peuvent \u00eatre test\u00e9s.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Witt-Gastechnik est une soci\u00e9t\u00e9 leader dans la fabrication de produits pour les gaz. Elle vient de pr\u00e9senter Oxypad, sa nouvelle solution pour le contr\u00f4le qualit\u00e9 des emballages sous atmosph\u00e8re modifi\u00e9e. Il s\u2019agit d\u2019un analyseur de gaz O2\/CO2 \u00e0 haute fiabilit\u00e9, id\u00e9al pour une utilisation mobile, peu co\u00fbteux en termes d\u2019exploitation et de maintenance. De plus, &hellip;<\/p>\n","protected":false},"author":1,"featured_media":7409,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,3],"tags":[],"class_list":["post-7408","post","type-post","status-publish","format-standard","has-post-thumbnail","","category-a-la-une","category-actus-monde"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/7408","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=7408"}],"version-history":[{"count":1,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/7408\/revisions"}],"predecessor-version":[{"id":7410,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/7408\/revisions\/7410"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/7409"}],"wp:attachment":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7408"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=7408"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=7408"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}