
The cleaning of process equipment in the food industry takes place within the framework of validated "Cleaning in Place (CIP)" processes that ensure aseptic conditions in production tanks. Sodium hydroxide or concentrated acid are frequently used as cleaning agents, which are stored in the storage tank of the CIP system and diluted in the production vessel. Level measurement enables optimal storage of these cleaning agents. Point level detection serves as overfill and dry run protection.

VEGAPULS 6X
VEGA

VEGASWING 61
VEGA
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