Cheese vat
LevelPoint LevelPressure
Overview
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.
Operating Conditions
- Measuring Task
- Pressure and point level measurement
- Measuring Point
- Container and pipeline
- Medium
- Milk, whey and curds
- Measuring Range
- 2 m
- Temperature
- +20 … +95 °C
- Pressure
- 0 … +2.5 bar
Challenges
- Aseptic process fittings, temperature fluctuations
Benefits
- 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
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