PETpla.net Insider 04 / 2014

EDITOUR REPORT 17 PET planet insider Vol. 15 PROVEN COST SAVINGS PERFORMANCE moldmasters.com Mold-Mastersand theMold-Masters logo are trademarksofMold-Masters (2007) Limited. © 2014Mold-Masters (2007) Limited -AMilacronCompany.All rights reserved. Rely on our global support network for fast service and parts. North America 1-800-387-2483 | Europe 49 (0) 7221 5099-0 Asia 86 512 86162882 ALWAYS INNOVATING. + More efficient use of platen real estate increases the cavitation for a given machine size: s 72 vs. 48 Cavity with a 28mm finish in a 225T s 72 vs. 48 Cavity with a 38mm finish in a 300T s 96 vs. 72 Cavity with a 28mm finish in a 300T s 128 vs. 96 Cavity with a 28mm finish in a 400T + Proprietary iFLOW and iCOOL technology reduces cycle times while improving balance, lowering injection pressure and increasing dimensional repeatability + Tooling solutions to revitalize, recapitalize and rev up existing systems Get 50% more output from the same machine 96-CAVITY MICRO PITCH MOLD FOR 300T MACHINES Contact us today at: mpeteurope@moldmasters.com moulding process and depending on the size of the bottle up to 40bar is required in the first blow moulding station and, where a number of stretch blow moulding machines are being operated, pressure is supplied via a central com- pressor station. The project consists in finding, once for each consumer (stretch blow moulding machine featuring a range of bottle sizes), the optimum set point for the blowing pressure level and also to delegate the compressed air. Deploying these measures it proved possible to reduce the overall pressure level first of all to 32bar and then to the present 27bar. For a 2l Coca Cola contour bottle the requirement for blow- ing pressure today lies at around 25/26bar. The aim is: get close to a blowing pres- sure of 20bar, says Andre Braga. www.koandina.com May 10, 2013 Lindoyana de Aguas Minearis Ltda. We met: Andre Arlotti Gião, Head of Marketing Julio Almeida, Adminis- trative Director Health above all “Health Above All” is the guiding principle of Genuina Lindoya. 20 years ago this mineral water bottling operation came under new ownership, but this guiding principle has continued to this day. The company, which is under private management, places great emphasis on sustainability. This is also evident in its dealings with suppliers and service pro- viders who work together like one big family. The commodity on which the business is founded is pure mineral water from this region of Serra da Mantiqueira, which is conveyed from the company’s own springs into two filling plants. The bottling operation com- prises the following: From right to left: Julio Almeida, Administrative Director and Andre Arlotti Gião, Head of Marketing