{"id":7913,"date":"2023-10-03T19:46:45","date_gmt":"2023-10-03T18:46:45","guid":{"rendered":"https:\/\/www.foodmagazine.ma\/?p=7913"},"modified":"2023-10-03T21:22:11","modified_gmt":"2023-10-03T20:22:11","slug":"weltec-biopower-met-en-lumiere-ses-technologies-de-methanisation-au-salon-del-gas-renovable-a-valladolid","status":"publish","type":"post","link":"https:\/\/foodmagazine.ma\/?p=7913","title":{"rendered":"Weltec Biopower met en lumi\u00e8re ses technologies de m\u00e9thanisation au salon del Gas Renovable \u00e0 Valladolid"},"content":{"rendered":"\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"562\" src=\"http:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2023\/10\/weltec.jpg\" alt=\"\" class=\"wp-image-7914\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2023\/10\/weltec.jpg 1000w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2023\/10\/weltec-300x169.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2023\/10\/weltec-768x432.jpg 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p>Weltec Biopower, leader dans la construction de solutions de m\u00e9thanisation, se pr\u00e9pare \u00e0 d\u00e9voiler ses derni\u00e8res avanc\u00e9es technologiques au Sal\u00f3n del Gas Renovable \u00e0 Valladolid.<\/p>\n\n\n\n<p>En effet, Weltec Biopower s&#8217;engage activement dans le d\u00e9veloppement et la conception de solutions sur mesure en acier inoxydable pour des installations de toutes tailles pour la fili\u00e8re agricole et agro-alimentaire. La technologie de traitement du digestat KUMAC, qui op\u00e8re en quatre \u00e9tapes, permet de convertir les r\u00e9sidus issus des m\u00e9thaniseurs en eau, en engrais liquide concentr\u00e9 et en humus. Cette approche repr\u00e9sente une solution viable et \u00e9volutive, particuli\u00e8rement adapt\u00e9e aux r\u00e9gions agricoles.<\/p>\n\n\n\n<p>Alain Priser, International Sales Manager chez Weltec Biopower, explique : \u00ab&nbsp;<em>Nos digesteurs modulaires en acier inoxydable garantissent une fermentation efficace et une qualit\u00e9 \u00e9lev\u00e9e. En int\u00e9grant notre concept de traitement du digestat KUMAC dans nos installations de m\u00e9thanisation, nous \u00e9conomisons les ressources en eau n\u00e9cessaires au bon fonctionnement du processus, offrant ainsi une solution compl\u00e8te \u00e0 nos clients. Nos technologies ont d\u00e9j\u00e0 fait leurs preuves dans plus de 25 pays, sous des climats tr\u00e8s vari\u00e9s<\/em>.&nbsp;\u00bb<\/p>\n\n\n\n<p>L&#8217;\u00e9quipe de Weltec Biopower sera pr\u00e9sente au Sal\u00f3n del Gas Renovable les 3 et 4 octobre, pr\u00eate \u00e0 fournir des informations d\u00e9taill\u00e9es sur l&#8217;utilisation de diff\u00e9rents substrats et sur les technologies les mieux adapt\u00e9es.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Weltec Biopower, leader dans la construction de solutions de m\u00e9thanisation, se pr\u00e9pare \u00e0 d\u00e9voiler ses derni\u00e8res avanc\u00e9es technologiques au Sal\u00f3n del Gas Renovable \u00e0 Valladolid. En effet, Weltec Biopower s&#8217;engage activement dans le d\u00e9veloppement et la conception de solutions sur mesure en acier inoxydable pour des installations de toutes tailles pour la fili\u00e8re agricole et &hellip;<\/p>\n","protected":false},"author":1,"featured_media":7914,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,3],"tags":[],"class_list":["post-7913","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\/7913","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=7913"}],"version-history":[{"count":2,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/7913\/revisions"}],"predecessor-version":[{"id":7938,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/7913\/revisions\/7938"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/7914"}],"wp:attachment":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7913"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=7913"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=7913"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}