Stirring and batching tank for yoghurt
LevelPoint Level

Overview
The milk lactose is converted to lactic acid under controlled heating in stirring and batching tanks. This process thickens the milk to yoghurt and gives it its sourish taste. The resulting product is then cooled down. In further processing into a fruit based yoghurt, berries, nuts or grains are added and stirred in. The level and point level detection must be reliably detected to enable optimal filling of the vessel.
Operating Conditions
- Measuring Task
- Level measurement and point level detection
- Measuring Point
- Tank
- Medium
- Yoghurt
- Measuring Range
- 10 m
- Temperature
- 0 … +135 °C
- Pressure
- -1 … +5 bar
Challenges
- Cleaning cycles in batch operation
Benefits
- Reliable: Certified materials according to FDA and EC 1935/2004 regulations
- Cost effective: plics® concept ensures short delivery times
- User friendly: Standardised operation of all instruments thanks to plics® concept
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