Cheese vat
Pressure and limit level measurement in the cheese vat
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Process data
Measuring task:
Pressure and point level measurement
Measuring point:
Container and pipeline
Measuring range up to:
2 m
Medium:
Milk, whey and curds
Process temperature:
+20 … +95 °C
Process pressure:
0 … +2.5 bar
Special challenges:
Aseptic process fittings, temperature fluctuations
Application
The milk is mixed with the cultures and the rennet and fed into the cheese vat. The milk is then coagulated at a constant temperature of +35 °C. After it has solidified, the curd is cut. The whey is then pumped out through a pipeline. The curd is removed for further processing. Reliable point level detection prevents dry run.
Your benefit
Reliable
Certified hygienic design (3A/EHEDG) and approved materials according to EC 1935/2004 and FDA
Cost effective
Certified hygienic design of the sensors reduces cleaning time
User friendly
Easy installation thanks to small mounting dimensions
Recommended products
VEGABAR 38
Pressure transmitter for process pressure measurement
- Highly resistant to coolant thanks to ceramic CERTEC® measuring cell
- Reliable measurement, independent of temperature fluctuations
- Good cleanability thanks to hygienic design
Measuring range - Pressure
-1 ... 60 bar
Process temperature
-40 ... 130 °C
Accuracy
0.3 %
VEGAPOINT 21
Capacitive point level sensor as dry run protection
- Easy to clean because sensor is only a minimal installation in the container
- Reliable detection of the medium prevents dry run
- 360° display of the switching status
Measuring range - Distance
-
Process temperature
-40 ... 115 °C
Process pressure
-1 ... 64 bar
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