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The
production of classified corks, the cork varieties |
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The procedure is
cutting the cork into strips, punching and
then grinding, the plates are cut into strips with a width exactly the
height of the cork. The strips are then sent to a punching machine
equipped with a hole punching
tool that perforates and cuts the corks according to the cork grain. The
corks are then smoothed. |
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The washing, drying and
sorting operations.
The corks are then finally washed
in successive baths that clean, sterilise and give them a uniform
appearance. They are then dried and sorted. .
The sorting is
increasingly done electronically by machines. Nevertheless, the high
quality corks are still sorted manually by specially qualified personnel.
Each cork is checked by hand from a conveyor belt for operating the final
sorting.
To the left : a sorting installation |
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The assortment of the
various corks
The natural cork is produced from the strips of superior
quality. |
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The colmated cork is produced from corks with lower visual
quality by adding noble cork powder and a flexible alimentary glue to fill
the pores (defects of lenticels).
The result is visually perfect and a good preservation of the cork's
technical characteristics.
The agglomerated cork is an industrial product manufactured
with granulated noble cork and a binder. The champagne cork, a combination
of agglomerated cork and two natural cork discs completes the variety of
this category.
On the left : the agglomerated corks production. |
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