Jam cooking kettle
LevelPressureDifferential Pressure
Overview
Deseeded fruits and other ingredients for the production of jam are weighed and placed in a cooking vessel and gently heated. The cooking process takes place in a closed vacuum boiler at a temperature of 65 °C to 85 °C, in order to maintain the product quality and preserve the fruits’ flavours and colours. Pressure transmitters are deployed to closely monitor the vessel pressure and jam cooking process to ensure the setting point for the conserve is reached. One transmitter measures the head pressure, the other at the bottom of the tank measures the total pressure. The difference between the two is used to calculate the level with great precision.
Operating Conditions
- Measuring Task
- Level measurement
- Measuring Point
- Tank
- Medium
- Fruit/water
- Measuring Range
- 5 m
- Temperature
- 0 … +135 °C
- Pressure
- -1 … +10 bar
Challenges
- Vacuum and high temperatures
Benefits
- Reliable: Certified materials according to FDA and EC 1935/2004 regulations
- Cost effective: plics® concept: short delivery time, standardised operation
- User friendly: One measurement, three measured values: level, pressure, temperature
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