英格索兰、阿特拉斯、乐机空压机对比
我做空压机很长时间了，以下是我的建议。
1、从空压机品牌效应来看，阿特拉斯是世界第一品牌，英格索兰是第二，乐机第n
2、从工艺上来说：无限等温压缩是最节能的压缩方式，因此英格索兰的双极压缩是节能的，但是双极压缩机头内部结构比较复杂，所以维修更换的价格都要大于一级压缩，如果你们公司运气好，空压机不经常坏那么还可以省些维修更换费，否则综合算下来所花费的钱也不必单级压缩机省多少。
3、从维修保养来到看：阿特拉斯的保养费用要稍微贵些。
4、阿特拉斯单级压缩机相对英格索兰双极压缩机价格便宜，也比较稳定，阿特拉斯有双机头空压机（不是双极压缩空压机），但是价格贵。
建议客户买空压机考虑以下几点：
1、空压机单台价格，
2、3年备件价格（空滤，油虑，油，油分芯价格，齿轮箱大修价格，机头大修价格，）
3、后处理品牌，价格。好的后处理价格也很贵。
4、空压机安装费用，取证费用。
英格索兰空压机的优缺点
1创新的模块化设计，高集成造就高可靠性
主机驱动模块
经久耐用的英格索兰主机：高效稳定，其性能在中国市场上已得到了上百万台装有改主机的空压机客户的验证与认可.精密的传动系统：采用单根Poly-V宽皮带进行传动，相比多根细皮带，应力更分散，稳定性更高. 高效的电机：F级绝缘，B级温升，防护等级到达IP55，有效防止灰尘和水分进入电机，延长了电机的使用寿命.
冷却模块
一体式冷却模块，专利设计的冷却风扇配合特别设计的导风罩，有效降低了机组噪音，同时提高了机组的运行效率.
控制模块
特有的冷热室结构设计，将独立的控制模块置于冷室中，避免了因高温引起的电气元件过早老化紧凑的设计更加节省机组空间.
油过滤和分离模块
比同类产品减少了15%的连接点，大大降低了泄漏的发生,大大降低了空气含油量，能达到3ppm以下的行业领先水平,采用“O”型圈密封，从根本上提高了防泄漏等级.
2静音环保设计.
采用离心式冷却风扇，整体式冷却模块，避免了因调整同轴度和间隙时出现差错，同时有效降低了噪音和振动，提高了冷却效率.采用封闭静音箱式设计，箱体内侧全部贴有吸音材料，可有效吸收噪音，比一般空压机低3-5dB(A)，真正达到环保标准.
3人性化的职能控制系统
人性化的操作界面：面板45斜向上设计，LCD中英文显示，界面友好直观，可迅速便捷的对机组参数进行调整.强大的全方位保护功能：最大限度防止短路、堵转、缺相、过载、不平衡等造成的损坏，防逆转保护，对温度进行检测控制.卓越的通讯联控功能：远程/本地控制选择，联控运行选择，RS-485通讯功能，可选择给予SMS功能的远程监测.
4冷热室独立系统与独特的风道设计
独特的冷热室独立系统设计，机组内部布局更加合理。将易受高汩影响而损环的电气元件及油分离和过滤模块等置于冷室中，提高了机组的使用寿命。专业的风道设计使得压缩机进气温度和内部温度保持相对较低，显著提高了整体的压缩效率和稳定性。
5人性化设计，快速自助服务
便于调节的电机、主机布置结构，简化了机组结构，增加了可操作性。良好的电机设计满足了可以在不停机的情况下为电机添加润滑脂。体式进气过滤器，易于拆卸，方便维护与保养。维修空间大，零部件布置更合理。特殊的铰链式可拆卸门板设计，便于维护和保养。
所有边角均采用圆弧设计，更坚固、更安全。
缺点 价格不便宜，160KW以上大功率的设备少。
关于比利时的英文简介
Belgium is located on the western coast of Europe, bordering Germany in the east, the Netherlands in the north, France in the south, Luxembourg in the southeast and Britain in the west. The coastline is 66.5 kilometers long.比利时王国简称“比利时”，位于欧洲西部沿海，东与德国接壤，北与荷兰比邻，南与法国交界，东南与卢森堡毗连，西临北海与英国隔海相望。海岸线长66.5公里。Two-thirds of the country's area is hilly and flat lowlands. The whole territory is divided into three parts: the northwest coastal Flanderland Plain, the central hills and the southeastern Aden Plateau. The highest point is 694 meters above sea level. The main rivers are the Mas and Escow rivers, which belong to the climate of marine temperate broad-leaved forest and have four seasons.全国面积2/3为丘陵和平坦低地，全境分为西北部沿海佛兰德伦平原、中部丘陵、东南部阿登高原三部分，最高点海拔694米，主要河流有马斯河和埃斯考河，属海洋温带阔叶林气候，四季明显。Belgium is a highly developed capitalist country with foreign trade as its economic lifeline and one of the world's top ten commodity importers and exporters. About two-thirds of the country's GDP comes from exports.比利时是一个高度发达的资本主义国家，外贸为其经济命脉，是世界十大商品进出口国之一，全国GDP的大约三分之二来自出口。Belgium has perfect infrastructure such as ports, canals, railways and roads to create conditions for closer economic integration with its neighbours. Belgium is one of the founding members of the European Union and NATO, and also a member of the United Nations, the World Trade Organization and other international organizations.比利时拥有极其完善的港口、运河、铁路以及公路等基础设施，为与邻国更紧密的经济整和创造条件，比利时是欧盟和北约创始会员国之一，也是联合国、世界贸易组织等国际组织的成员国。扩展资料1、自然资源比利时自然资源贫乏，资源对外依存度较高，尚有少量铁、锌、铅、铜等。截止2014年，比利时煤蕴藏量为37亿吨，其中有开采价值的18亿吨。自上世纪80年代起，比利时各主要煤矿陆续停止开采。此外尚有少量铁、锌、铅、铜矿等。森林面积占国土面积23%。比利时的原油、天然气完全依赖进口，一次能源消费的进口依存度接近80%，显著高于欧盟平均水平。核电站7座，占总发电量的65%。森林及绿地面积6070平方公里。2、人口民族比利时总人口为1119.6万，其中，讲荷兰语的弗拉芒大区人口占57.3%，讲法语的瓦垄大区人口占32.3%，布鲁塞尔首都大区人口占10.4%，是西欧地区人口密度最高的国家之一。弗拉芒族占58%；瓦隆族占41%；德意志族占1%。讲荷兰语的弗拉芒区637.3万人，讲法语的瓦隆区400万人，80%的居民信奉天主教。参考资料来源：百度百科-比利时
急求关于比利时美食的英文介绍
百度搜索：英语158
Belgium is a highly industrialized country with only 5 percent of the working population involved in agriculture. Even so, they produce 165 different kinds of cheeses and many notable food products. Through history, the country has been invaded and ruled by many other people-the Romans, Vikings, French, Spanish, Austrians, Dutch, English, and Germans-and many great and famous battles have been fought on Belgium soil. This land has become a meeting point for the Germanic cultures of northern Europe and the Latin cultures of the south, and this has influenced their cuisine.
Cooking techniques and ingredients of the invaders were acquired by the natives, who by the Middle Ages developed a cuisine of their own. Today Belgians proudly say their food is cooked with French finesse and served with German generosity.
The country is famous for its mussels and frites (French-fried potatoes), waffles, and endive. Fine chocolates are a passion and exquisite chocolatiers dot the marketplace of every city. More beer is consumed than wine by the populace. Many beers are crafted by small artisanal brewers whose family recipes and techniques go back generations. Beer laces the national dish, carbonnades flamandes, a Flemish beef stew.
Belgians love potatoes and are fond of game and meat. Charcuterie, a basket of bread, and beer often make a meal. Fish and seafood are important. Hearty soups play a big role, and the so called waterzooies are the most typical.
Medieval cookery still influences the cuisine with today's prevalence of condiments, mustards, vinegars, and dried fruits that lend a sweet-sour and sweet-salty flavor to dishes. Almonds and spices are used in abundance, and fresh herbs lace appetizers, salads, meats, and even desserts.
Few cookbooks exist, but the newly published volume, Everybody Eats Well in Belgium by Ruth Van Werebeek (Workman) covers recipes from three generations of her family.
Visiting Belgium today, one is easily captivated by the endive, mussels, and chocolates, and each has a story behind it.
Belgian endive, or chicory, has a place of honor in dining and a unique style of cultivation. This vegetable was accidently discovered by a Belgian farmer, Jan Lammers, in 1830, when he returned from war and found his chicory (used for coffee and stored in the barn) had sprouted white leaves. He was captivated by its tangy, distinctive flavor. It was another 30 years before endive, known as witloof, became a successful crop. In 1872 it was introduced in Paris, to rave reviews, so popular it was called white gold.
Today it is still cultivated as a labor-intensive crop, either in soil in gardens or sheds, or hydroponically. Visiting Belgian in October 1996, I had the pleasure of seeing both methods harvested, and what a fascinating production it is. There are two phases to its growth. First the roots, or chicory, is harvested in July or August. Then the grower forces the endive to sprout the leaves. To achieve this, on small farms the roots are buried in damp sand-filled trenches inside a cellar or heated metal corrugated covers. The roots then produce thick, pale conical buds in 20 days and are hand pulled and the leaves cut. The roots become fodder for animals.
More recently, endive is also produced by hydroculture, by growing in water, and this is done year around. Today endive production has spread to California. We were told that the red endive now available in the States was accidentally produced from a disease of the seed. In the past, it used to be thrown away. Very little of the red strain is grown in Belgium.
A restaurant famous for its fifty endive dishes is Traiteur Restaurant Veilinghof, located at Lewensesteenweg 22, 1910 Kampenhout, Belgium. This bistro means "garden of the auction" as it is situated close to the auction house for produce that is marketed world-wide.
Dining at the bistro with Rudi Coosemans, the charming young president of the Belgian Endive Marketing Board and owner of Coosemans Belgium Specialty Produce, we savored superb endive dishes-a luscious creamy potato soup and braised endive gratin, the leaves sealed in ham and a rich cheese sauce, and we learned about this delicious leaf.
"In Belgian 99 out of 100 times endive is served hot, whereas in the States more likely it is served raw," said Coosemans. There is only 1 calorie per leaf and considerable nutritional value in its mineral content. The fresher it is, the sweeter and less bitter. Belgium now exports 3,000 tons a year to the United States. The price paid for endive grown in the traditional soil method is higher than for the water method.
In Brussels one evening, we delved into another food specialty-mussels at Chez Leon. Located in the Galerie de la Reine, a shopping street and market square with 60 restaurants, this is a bustling 100-year-old fish restaurant. It has expanded over the years into a row of eight old houses and is said to average 1,500 covers a day. It offers 12 different mussel preparations ranging from mussels escargot made with parsley butter, to a huge pot of mussels steamed in broth. Gratineed mussels with tomatoes and cheese and cold marinated mussels are other specialties. The busy restaurant also offers chicken, fish, and meats. It is smart to choose the beer over the house wine. The address is Rue des Bouchers 18, tel: 02/511-14-15. No reservations are necessary. There are dozens of other restaurants alongside, each displaying a fancy array of seafood and fresh produce on tables outdoors. Even in late October, night-time patrons were enjoying dining outdoors under canopies and heat lamps at many establishments.
On an afternoon food walking tour, we learned there are 90 breweries making 400 beers in the city. There are 2,00 restaurants in Brussels and 20 brands of chocolate shops. Among them, Leonidos is considered "the fast food of Belgian chocolate." Godiva and Neuhaus are popular and top-of-the-line, and Wittamer is considered the ultimate. Belgian praline is a general term for filled chocolates. In the shops, each candy has a name. It helps to know that gianduja is a milk chocolate and hazelnut paste blended while hot. Praline also means a mixture of milk chocolate and finely ground nuts or toffee. Nougatine is the same as praline, only larger pieces of nuts or toffee are used for a slight crunch. True Belgian chocolates have no preservatives and use no artificial flavors or coloring. The best ones are made with fresh cream and last only a few days. The chocolates are beautifully packaged and sold in boutiques decorated with gold, crystal, and mirrors.
Street food in Belgium means frites or French fries. Stands serve them in a paper cone accompanied by mayonnaise, bearnaise or curry sauce. Another popular fast food is the Belgian waffle. Stands in outdoor markets bake them with crunchy bits of pearl sugar in the batter. Roasted chestnuts are an aromatic item heating in outdoor stalls in the winter months.
