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Stirring and batching tank for yoghurt

LevelPoint Level
Stirring and batching tank for yoghurt

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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