IO-Link interface - quick reconfiguration
of the sensor process parameters
Wykorzystujemy sprzęt:
Objectives:
- Independent application launching using the communication modules - Profinet - IO-Link
- Configuring the application controlling the parameters of the selected sensor via Siemens TIA Portal software
- Diagnostics of systems using IO-Link interface
Course type
Course level
Duration
Location
See the laboratory
Dates
Schedule
Price
Highlights
- A certificate of completion
- Educational aids: scripts
- Access to specialist magazines and technical literature (regarding stationary training)
- Writing aids (pen, notebook) - regarding stationary training
- Complete care of idividually assigned customer service person
- Participant Cards with discounts to partner restaurants / pubs in Gliwice (regarding stationary training)
Prerequisites
Catering
More information
Contact
Closed trainings
Certificate
More information
Accommodation
Please contact us on:
0048 32 4111 000
info@emt-systems.pl
should you have any questions on the course you have chosen
Course program
- General information, capabilities and limitations of the IO-Link interface
- Identifying the proper powering option, process connections, cabling options
- Basic parameters, system components, essential software
- IODD file support and parameter configuration for optic sensors, flow and temperature monitors, proximity sensors and rotary angle encoders
- Launching the application via Profinet - IO-Link communication modules,
- Independent configuration of the application controlling the parameters of the selected sensor via Siemens TIA Portal software.
Laboratory
Zapraszamy do galerii laboratorium sensoryki i sieci przemysłowych
About us
Our experts
Our trainers have extensive theoretical and practical technical knowledge and are respected practitioners with years of documented work experience and many completed implementation and repair projects. In addition, they provide consulting services and work as experts in drive and control systems for the renowned national trade periodicals. During trainings, their main focus is on passing the knowledge of the real examples they have encountered in their professional work.
Our trainers are open to all suggestions made by the participants. It is very common that during trainings the group discusses the issues beyond the scope of the standard program that cover specific aspects of the students work.
Completed courses also lead to cooperation between EMT Systems Ltd. and representatives of industrial facilities in the following areas: projects, modernization and commissioning of the machine hydraulic systems and technological lines.
Materiały szkoleniowe
- P. de Larminat, Y. Thomas.Automatyka - układy liniowe. Sygnały i układy. WNT, Warszawa, 1983.
- E. Rosołowski. Cyfrowe przetwarzanie sygnałów w automatyce elektroenergetycznej. AOW Exit, Warszawa, 2000.
Catering
The essential elements of the training courses organized by EMT-Systems are content, well-qualified trainers and modern equipment. However, as the Engineering Training Center we also pay attention to the highest quality of catering services.
Each day of the course the participants receive:- Unlimited access to our EMT Coffi Di‘Italian Espresso Bar. During short breaks in classes our students may use the fully stocked coffee bar:
- THERMOPLAN BW 4 – a professional Swiss coffee machine used in best cafes. You may choose the coffee you like best - Cappuccino, Espresso, Americano, Caffe Latte and Turkish Coffee.
- Traditional vending machine serving different types of coffees and hot beverages such as tea, hot chocolate or borscht.
- A selection of kettles, coffees and teas for self service.
- Sparkling and still mineral water, squash.
- A selection of cookies and fruit.
- Unlimited access to our EMT Coffi Di‘Italian Espresso Bar. During short breaks in classes our students may use the fully stocked coffee bar:
- A two-course lunch - the cuisine offered by two nearby diners is a combination of traditional, home-made flavors known from modern dairy bars with meals served in restaurants.
