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Marnier Lapostolle: a firmly established vibratory “zest”
Marnier Lapostolle uses vibrating machines to sort the orange zests that are used to make its “Grand Marnier”. The re-design of their vibration helped to reduce the impact on the production environment and the comfort of the personnel by 20 to 60%.
“Our two zest machines have been installed since 2012 and are fully efficient, however they have one defect, they make the floor vibrate”, explained Patrick Raguenaud, production site manager.
In the aim of improving the comfort of its operators and protecting the building, the company entrusted Cetim with “diagnosing the problem and proposing simple solutions that do not reduce the efficiency of the zest machines”.
Further to analysis, Cetim’s experts suggested installing rubber pads and inflatable membranes. After checks, these new suspensions make the floor vibrate 20 to 60% less.
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