GlobeCore TOR-3 is a compact, portable analyzer for tan delta testing of silicone transformer oil, trusted by power utilities and transformer maintenance providers globally.

The GlobeCore TOR-8 achieves laboratory-level precision, detecting even trace gases that indicate developing electrical or thermal faults in silicone-filled transformers.

The GlobeCore TOR-7 serves as a mobile field kit for Midel 7131 testing, enabling fast, on-site analysis and decision-making.

The fastest way is using GlobeCore TOR-6 testers, which analyze both water and particle contamination in less than 10 minutes, reducing equipment risks.

Feasibility depends on rendering plant proximity, consistent pork fat supply, processing infrastructure, and demand for low-emission fuels. Compared to plant oils, pork fat is cheaper and more sustainable when sourced locally. However, storage and pre-treatment require attention due to solidification at room temperature. The GlobeCore USB system supports scalability and modular deployment, making it ideal for both centralized and decentralized production models.

Batch processing allows for greater control over resin-to-solvent ratios, while continuous processing increases efficiency for high-volume production. The USB 6 Impeller Stirrer supports both methods for flexible manufacturing.

The USB 6 Impeller Stirrer provides precise control over mixing speed and intensity, preserving the flavor and integrity of herbs.

Although transformers are designed to operate within an oil-filled enclosure, they should not be exposed to external moisture; water ingress can cause corrosion and compromise the oil’s insulating properties, leading to potential failures.

Fibrous or tough cuts can lead to clogging and uneven particle reduction. The high-shear action of the Colloid Mill GlobeCore effectively overcomes these challenges by breaking down fibrous tissues uniformly, preventing clogs and ensuring a smooth grind.

Machinery design is vital for optimal extraction of flavor compounds. Precise control of grinding, mixing, and temperature minimizes degradation of volatile oils and enzymes. Gentle processing methods and efficient flow dynamics preserve the natural pungency and aroma, ensuring that the final mustard product retains its signature sharp flavor and consistency.