Gea過(guò)濾器+Gea濾芯
過(guò)濾器(filter)是輸送介質(zhì)管道上*的一種裝置,通常安裝在減壓閥、泄壓閥、定水位閥 ,方工過(guò)濾器其它設(shè)備的進(jìn)口端設(shè)備。過(guò)濾器有一定規(guī)格濾網(wǎng)的濾筒后,其雜質(zhì)被阻擋,當(dāng)需要清洗時(shí),只要將可拆卸的濾筒取出,處理后重新裝入即可,因此,使用維護(hù)極為方便。
德國(guó)GEA集團(tuán)(基伊埃集團(tuán))始意為“工程聯(lián)盟”(Global Engineering Alliance)。始建于1920年,1989年成為上市公司?,F(xiàn)由GEA Group AG控股公司掌控,總部位于德國(guó)波鴻?,F(xiàn)旗下的250家公司分布于50個(gè)國(guó)家,已成為一個(gè)*的性技術(shù)集團(tuán)。
GEA集團(tuán)專(zhuān)注于專(zhuān)業(yè)機(jī)械工程領(lǐng)域(尤其是化工工程和設(shè)備)和工業(yè)設(shè)計(jì)。截至2011財(cái)年基伊埃集團(tuán)屬下的23,000名員工創(chuàng)造了近44億歐元銷(xiāo)售業(yè)績(jī)。
GEA是空冷市場(chǎng)的者,占有約50%的空冷凝汽系統(tǒng)市場(chǎng),已累計(jì)在設(shè)計(jì)和建造了近600套直接空冷系統(tǒng),600MW等級(jí)以上已投運(yùn)16臺(tái),所設(shè)計(jì)建造的zui早的空冷凝汽系統(tǒng)于1939年投運(yùn)。
GEA集團(tuán)公司,總部位于德國(guó)波鴻市,是一家子公司遍布50多個(gè)國(guó)家的、成功的工程技術(shù)集團(tuán)公司。德國(guó)GEA能源技術(shù)有限公司是德國(guó)GEA集團(tuán)所屬企業(yè),主要業(yè)務(wù)領(lǐng)域?yàn)槟茉垂I(yè)所需的空冷技術(shù)以及常規(guī)水冷塔技術(shù)和產(chǎn)品。目前在中國(guó)設(shè)有合資和獨(dú)資公司四個(gè),代表處一個(gè),其中總投資超過(guò)2億元的GEA電力冷卻技術(shù)(中國(guó))有限公司于2004年成立,并在中國(guó)廊坊經(jīng)濟(jì)技術(shù)開(kāi)發(fā)區(qū)引進(jìn)全套德國(guó)生產(chǎn)線,生產(chǎn)目前世界上的單排管換熱管束產(chǎn)品,并通過(guò)北京GEA能源技術(shù)公司開(kāi)展在中國(guó)市場(chǎng)的營(yíng)銷(xiāo)、項(xiàng)目執(zhí)行和技術(shù)服務(wù)工作。
位于德國(guó)波鴻的GEA中心,成立于1991年,是GEA集團(tuán)公司的企業(yè)之家及重要會(huì)議的召集地。該建筑斜切的玻璃屋頂以及橢圓外形,是以GEA橢圓管元件結(jié)構(gòu)特征為設(shè)計(jì)構(gòu)思的。
GEA集團(tuán)的核心競(jìng)爭(zhēng)力集中于專(zhuān)業(yè)的機(jī)械工程和設(shè)備安裝使用工程業(yè)務(wù),其中90%的業(yè)務(wù)在市場(chǎng)及該技術(shù)領(lǐng)域處于位置。
GEA集團(tuán)專(zhuān)注于專(zhuān)業(yè)機(jī)械工程領(lǐng)域(尤其是化工工程和設(shè)備)和工業(yè)設(shè)計(jì)?;涟V评浼夹g(shù)事業(yè)部是世界上工業(yè)制冷各個(gè)領(lǐng)域的者之一,在技術(shù)上擁有150年以上制冷經(jīng)驗(yàn)。主要產(chǎn)品包括活塞式壓縮機(jī)組、螺桿式壓縮機(jī)、鹽水機(jī)組、氨冷水機(jī)組、閥門(mén)、各種壓力容器、自控系統(tǒng)等。
單座切斷閥 單座梭閥 無(wú)座起重 吊裝帶座的 防混閥 防混梭閥 防混取樣閥 防混罐底閥 防混閥(豬能) 控制閥 溢流閥 真空閥 安全閥 取樣閥
The roasting process itself is an art form. Most beans are roasted for about twelve minutes at 450 degrees. During the roasting, the coffee beans expand to twice their size, and about 500 subtle chemical compounds form the familiar taste and scent of coffee.
The quest for convenience
Properly brewed coffee requires six ounces of near-boiling water to two tablespoons of grounds, infusing for about four minutes before filtering off the drink one way or the other. You can use a drip method, French press, or perhaps a more esoteric vacuum pot. Of course, both the method, and the amount of coffee differs depending on taste and tradition.
Regardless of the method, however, it is time-consuming and somewhat messy. Given the modern quest for convenience and speed, it is not surprising that there is a relatively long history of attempts to create tasty instant coffee.
In 1906, while living in Guatemala, a Belgian named George Washington – supposedly an indirect descendant of the first American president – conceived the idea of refining coffee crystals from brewed coffee. By 1910, Washington had produced his own brand, called G. Washington’s Refined Coffee. Although it did not possess the aroma, taste, or body of coffee brewed from freshly roasted beans, it tasted something like the real thing, and it provided the same warmth and caffeine content.
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