Le groupe allemand KHS, sp\u00e9cialis\u00e9 dans les \u00e9quipements de remplissage et d\u2019emballage pour l\u2019industrie des boissons, a pr\u00e9sent\u00e9, le 11 novembre 2026, plusieurs avanc\u00e9es technologiques visant \u00e0 optimiser la production de bouteilles en PET.<\/p>\n\n\n\n
Son syst\u00e8me de chauffage Double Gate, int\u00e9gr\u00e9 \u00e0 la souffleuse InnoPET Blomax Series V, permet de r\u00e9duire jusqu\u2019\u00e0 40 % la consommation d\u2019\u00e9nergie par rapport aux syst\u00e8mes comparables \u00e0 une seule voie.<\/p>\n\n\n\n
La nouvelle g\u00e9n\u00e9ration Airback 7 PRO, d\u00e9di\u00e9e \u00e0 la r\u00e9cup\u00e9ration de l\u2019air comprim\u00e9, r\u00e9duit quant \u00e0 elle jusqu\u2019\u00e0 60 % les besoins en air haute pression. \u00ab La r\u00e9duction des besoins en air comprim\u00e9 diminue la consommation d\u2019\u00e9nergie du compresseur et, par cons\u00e9quent, les co\u00fbts d\u2019exploitation<\/em> \u00bb, explique Arne Andersen, Responsable Produit Soufflage chez KHS.<\/p>\n\n\n\n En parall\u00e8le, KHS a d\u00e9velopp\u00e9 UltraLite, une bouteille PET de 1,5 litre destin\u00e9e \u00e0 l\u2019eau plate, pesant seulement 15,5 grammes, sans n\u00e9cessiter d\u2019injection suppl\u00e9mentaire d\u2019azote.<\/p>\n\n\n\n \u00ab Notre nouveau concept de bouteille montre le niveau de consommation de mati\u00e8re que nous pouvons atteindre tout en pr\u00e9servant la qualit\u00e9 de l\u2019emballage<\/em> \u00bb, souligne Felix K\u00f6sters, Responsable du D\u00e9veloppement des Emballages chez KHS.<\/p>\n","protected":false},"excerpt":{"rendered":" Le groupe allemand KHS, sp\u00e9cialis\u00e9 dans les \u00e9quipements de remplissage et d\u2019emballage pour l\u2019industrie des boissons, a pr\u00e9sent\u00e9, le 11 novembre 2026, plusieurs avanc\u00e9es technologiques visant \u00e0 optimiser la production de bouteilles en PET. Son syst\u00e8me de chauffage Double Gate, int\u00e9gr\u00e9 \u00e0 la souffleuse InnoPET Blomax Series V, permet de r\u00e9duire jusqu\u2019\u00e0 40 % la …<\/p>\n","protected":false},"author":1,"featured_media":15138,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,3],"tags":[],"class_list":["post-15143","post","type-post","status-publish","format-standard","has-post-thumbnail","","category-a-la-une","category-actus-monde"],"_links":{"self":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/15143","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=15143"}],"version-history":[{"count":1,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/15143\/revisions"}],"predecessor-version":[{"id":15144,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/15143\/revisions\/15144"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/15138"}],"wp:attachment":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=15143"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=15143"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=15143"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}