PERFORATION AND RE-LAMINATION
The I.M.S. exclusive and patented perforation technology guarantees a circular hole with a cone shaped (non-pyramidal) cross section.
The inner surface of the cone shaped hole is polished and, as there are no edges or burrs, coffee fat slides out freely without any obstruction.
The diameter of the hole can be made with Ø from 0.25 mm to 0.40 mm
BURR REMOVAL BY RE-LAMINATING
Re-laminating is an operation that accounts for the removal of perforation burrs and, at the same time, the work-hardening of the perforation area, rendering it more resistant.
It is achieved by subjecting the perforated area to a pressure of 200 tons.
TYPES OF PERFORATION
There are three main types of I.M.S. perforation that differ in the inter-axes of the holes; it is possible to modulate the extraction of coffee by varying the pitch of the array of holes.
Moreover, custom perforation is possible by adopting multiple values of the distance between the axes of the holes.
MICRO PERFORATION: 1.50 mm interaxial distance
HEXAGONAL ARRAY PERFORATION: 1.73 mm interaxial distance
NORM PERFORATION: 2.00 mm interaxial distance