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New in-line optical methodologies for advanced assessment of high efficiency CIGS industrial processes

In September 2019, the Research European Project In4CIS was started under the frame of the SOLAR-ERA.NET Cofund 2 program.


Lenz Instruments collaborates with National Instruments in the publication of the Shreddersort case study

Shreddersort: Control of a metal separation plant using LIBS spectroscopy for the recycling industry. The challenge: On a conveyor belt at 2m / s, it is intended to develop a system that controls a metallic waste separation line by detection and blowing, and that synchronizes: (1) detection by inductive sensors of the position of each fragment, (2) the firing of a pulsed laser; (2) the acquisition of the optical emission spectrum of the plasma generated by the pulses; and (3) the activation of the blow valves.


LENZ at FoodTech Exhibition, 8-11 May 2018

Lenz Instruments will attend the TECNO CARNICA room of the FoodTech Exhibition (Stand A-270), which will be organized at Barcelona on 08-11 May. FoodTech trade fair is focused on food technology, and is one of the most prestigious one within the sector. With over 37,000 professional visitors from 115 different countries, FoodTech is attended by 660 commercial brands from local and international companies. Tecno Carnica – the exhibition hall focused on machinery, technology, equipment and supplies for the meat processing sector plays a key role in the fair, representing over 50% of the activity of the Fair.


New industrial sorting systems based on laser spectroscopy (LIBS), magnetic induction spectroscopy, and machine vision for recycling of non-ferrous metals.

SHREDDERSORT consortium is almost completing the construction of three individual sorting systems for the recycling of End of Live Vehicles scrap. The three sorting systems are:


ShredderSort: Lenz instruments collaborates in the development of an pilot line for the separation of non-ferrous metal scrap

The recycling industry is increasingly interested in new technologies to recover individual metals from different sources, including end-of-life vehicles, industrial waste, or municipal waste.


Ham-Inspector™ technology is presented in a technical workshop organized by IRTA at Girona (Spain)

The Institut de Recerca i Tecnologia Agroalimentàries (IRTA) organized a technical workshop at their facilities on the past December 17th, 2015. In the event, IRTA presented the results of a research study aiming at modelling the salt uptake process, in the production of dry-cured ham. The study, carried out in the framework of an European Research Project (www.procured.eu), showed the importance of monitoring the fat content in raw hams, to control the salt content in the final product.


Fratelli Galloni and Lenz Instruments presents at the Expo (Milano, 2015) innovative strategies to produce highest quality Parma hams with low-salt content

Fratelli Galloni, one of the leading Parma ham producing companies at Italy, has been continuously working in the improvement of the quality of their products, and the control of their salt content. In collaboration with Lenz Instruments, Fratelli Galloni is working in the optimization of their production process, to achieve highest quality Parma hams, with reduced and more standardized salt content.


Lenz Instruments participates in a technical workshop targeted to dry-cured ham producers at Parma (Italy)

On the past October 8th (2015), the Stazione Sperimentale Industria Conserve Alimentari (SSICA) organized a technical workshop at their facilities at Parma. The workshop was aimed at providing a comprehensive review on the use of new meat inspection technologies to improve the production process of dry-cured ham. The event was attended by tens of representatives of Parma ham and San Danielle ham producing companies.


TRIMSCAN consortium meet in Barcelona to prepare the Industrial Validation

October 2015, TRIMSCAN consortium meet at Lenz facilities in Barcelona. The aim of the meeting was to present the first industrial prototype and to organise the industrial validation.


Improving the control of the salt-uptake in dry-cured products

The optimization of the salting process is important for dry-cured meat producers to ensure a standardized product quality, to successfully achieve a reduction in the average salt content, and to avoid weight losses during drying. Current salting processes relies on establishing the optimum salting conditions based only on the weight of each meat piece, which leads to an homogeneous salt uptake in the final product.

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