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Ice cream "Premix" mixer

LevelPressure
Ice cream "Premix" mixer

Overview

The ingredients for making ice cream are accurately weighed and fed into a mixing tank, where the "premix" is made. Afterwards, the premix is passed through the homogenizer at a pressure of about 140 bar and then pasteurized at 80 °C. The level in the premix vessel and the pressure in the pipeline leading to the homogenizer need to be continuously monitored to ensure continuous ice cream production.

Operating Conditions

Measuring Task
Level and pressure measurement
Measuring Point
Tank/pipe
Medium
Ice cream
Measuring Range
1.5 m
Temperature
0 … +125 °C
Pressure
-1 … +5 bar

Challenges

  • Large temperature fluctuations, condensate

Benefits

  • Reliable: Certified materials according to FDA and EC 1935/2004 regulations
  • Cost effective: Short delivery time and standardized operation thanks to plics® concept
  • User friendly: Simple installation due to small dimensions

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