{"id":36827,"date":"2017-08-02T13:25:00","date_gmt":"2017-08-02T18:25:00","guid":{"rendered":"https:\/\/www.mpechicago.com\/costruire-un-impianto-di-torrefazione-di-caffe-specialty-su-media-e-grande-scala-un-approccio-pratico\/"},"modified":"2025-06-19T11:44:18","modified_gmt":"2025-06-19T16:44:18","slug":"costruire-un-impianto-di-torrefazione-di-caffe-specialty-su-media-e-grande-scala-un-approccio-pratico","status":"publish","type":"post","link":"https:\/\/www.mpechicago.com\/it\/costruire-un-impianto-di-torrefazione-di-caffe-specialty-su-media-e-grande-scala-un-approccio-pratico\/","title":{"rendered":"Costruire un impianto di torrefazione di caff\u00e8 specialty su media e grande scala: un approccio pratico"},"content":{"rendered":"<div class=\"wp-bootstrap-blocks-button\">\n\t<a\n\t\thref=\"http:\/\/www.mpechicago.com\/it\/wp-content\/uploads\/2019\/12\/Roast_MarApr17_BuildingPart2_ADS-1.pdf\"\n\t\t\t\t\t\tclass=\"btn text-upercase ticss-07758c55 btn-primary\"\n\t>\n\t\tDownload the PDF Version\t<\/a>\n<\/div>\n\n<div style=\"height:40px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p class=\"wp-block-paragraph\">Parte 2 di 2 \u2014 Mettersi al lavoro<\/p>\n\n<p class=\"wp-block-paragraph\">Di Andi Trindle Mersch | Foto di Ramind Lee<\/p>\n\n<p class=\"wp-block-paragraph\">Nella prima parte di questa serie in due parti, pubblicata nel numero di gennaio\/febbraio 2017 di Roast, ci siamo preparati per il lavoro pratico di progettazione e costruzione di un impianto di torrefazione di caff\u00e8 specialty su media e grande scala. Abbiamo discusso della creazione di un piano di visione generale, della formazione di un dream team, della definizione di un approccio per il lavoro del team e del chiarimento delle filosofie operative e di progettazione critiche necessarie per guidare le decisioni di progettazione.   <\/p>\n\n<p class=\"wp-block-paragraph\">In questa seconda e ultima puntata, affronteremo il budget e il completamento della nostra fase di pre-lavoro, per poi passare al lavoro pratico di progettazione della struttura, selezione delle attrezzature e dei fornitori, preparazione del sito e gestione del processo di costruzione e delle operazioni di avvio. Durante queste fasi successive, \u00e8 particolarmente importante rivedere regolarmente il piano di visione generale per garantire che le scelte supportino gli standard di qualit\u00e0 del caff\u00e8 specialty. <\/p>\n","protected":false},"excerpt":{"rendered":"<p>Parte 2 di 2 \u2014 Mettersi al lavoro Di Andi Trindle Mersch | Foto di Ramind Lee Nella prima parte di questa serie in due parti, pubblicata nel numero di gennaio\/febbraio 2017 di Roast, ci siamo preparati per il lavoro pratico di progettazione e costruzione di un impianto di torrefazione di caff\u00e8 specialty su media<\/p>\n","protected":false},"author":20,"featured_media":36828,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"content-type":"","rs_blank_template":"","rs_page_bg_color":"","slide_template_v7":"","footnotes":""},"categories":[546,576],"tags":[],"posttype":[553],"resourcetype":[],"class_list":["post-36827","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-caffe","category-sistema-di-processo","posttype-caso-di-studio"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Costruire un impianto di torrefazione di caff\u00e8 specialty su media e grande scala: un approccio pratico - Modern Process Equipment<\/title>\n<meta name=\"description\" content=\"Approfondimenti pratici per la creazione di caff\u00e8 speciali su scala medio-grande\" \/>\n<meta name=\"robots\" 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