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Sugar vacuum pan

LevelPressureDifferential Pressure
Sugar vacuum pan

Overview

The process in a vacuum pan is designed to ensure the growth of sugar crystals. The syrup is cooked in a closed boiler with steam-heated tubes and the liquid is extracted. The intermediate product is magma, a mixture of crystal sugar and syrup. This mixture is then poured into a holding tank, the crystallizer. In the holding tank, the cooling and drying process creates a substance called massecuite, from which the sugar crystallizes. The level in the tank must remain constant, so a reliable level measurement is required here.

Operating Conditions

Measuring Task
Level measurement
Measuring Point
Tank
Medium
Sugar syrup
Measuring Range
1 m
Temperature
+40 ... +50 °C
Pressure
-1 … +3 bar

Challenges

  • Changes in viscosity and density, steam, condensate

Benefits

  • Reliable: Approved materials according to EC 1935/2004 and FDA
  • Cost effective: Sensors exhibit high, long-term stability
  • User friendly: Simple installation and setup

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