Home breadcru News breadcru Company breadcru Karl Mayer Launches new GOM 8 sample warping machine

Karl Mayer Launches new GOM 8 sample warping machine

03 Jul '06
3 min read

Despite being simplified, the most important features of the GOM 8 have been retained. It still operates at 1200 m/min, can process a virtually unlimited range of patterns with just one rotary creel, and permits the colour to be changed at full speed.

It utilises the same new warping principles as featured on the GOM 16 and, in addition to handling the yarn gently, it also produces top-quality warps, i.e. equal yarn lengths, a constant tension in all the yarns at any one time, and thus a constant yarn tension during weaving. Accurate, parallel yarn delivery prevents the yarn twisting associated with the conventional method of working using a circular creel.

These performance features make the GOM 8 a viable, economical solution for the type of standard operations normally carried out in Asia, and for newcomers to the business, who have limited capital available for investment and/or who are more cautious when making their calculations, since they do not have a consolidated operating basis.

It is well worth attracting this group of buyers. On the fiercely contested textile markets, the exceptional price: performance ratio of the GOM 8 will make it popular among customers, and its patented technical features will give it the edge over competitors who intend imitating the technology. One of the most important features of this machine is the innovative sample warping technology itself!

Karl Mayer family run company, which was founded in1937 by Karl Mayer, has become the world's number one in warp knitting technology, and owes this achievement to a string of remarkable successes. The company begins to operate on an international level, with the setting up of the first overseas subsidiary in Clifton, New Jersey. Over the next few years, subsidiaries are also set up in Brazil, the UK and in Greensboro, USA.

Karl Mayer Textilmaschinenfabrik GmbH

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