Sugar vacuum pan
LevelPressureDifferential Pressure

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
Recommended Products
Wireless & Connectivity
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