Food Industry Use Cases
Explore use cases tailored for the Food Industry industry
19 use cases
Brewery
Beer tank
Food Industry
During the brewing process, a thick layer of foam is always present in the beer tanks. Therefore usually two pressure transmitters are used for level measurement. One transmitter measures the head pressure, while the other at the bottom measures the total pressure. The level is precisely calculated from the differential between these two pressures. Hygienic process fittings are absolutely necessary for these sensors.
Bottle cleaning
Food Industry
Before they are filled with beer, the bottles are thoroughly cleaned. The bottles are fed into the system and filled with caustic water in the basin of the washing facility, which removes all coarse dirt and contamination. Water at different temperatures is then sprayed into the bottles via high-pressure nozzles in order to remove any remaining dirt and the caustic solution. To ensure optimal system operation, the level in the basin is hydrostatically monitored. In addition, the pressure in the supply line to the basin and in the water pipeline to the rinsing nozzles is measured.
CO2 separator
Food Industry
CO2 is produced during the fermentation process in the fermentation tank. It is captured to increase efficiency and used later in the filling process. To this end, CO2 recirculation systems are integrated in the brewing process. In whats known as a foam trap, the CO2 is fed into a small container and passed through a tank filled with water, in order to filter out any residues in the gas generated in fermentation. Foam is produced during this process. If too much foam accumulates, it has to be flushed out at an early stage. For this purpose, a fine spray of water is introduced via a spray ball to 'kill the foam'. A point level detection system ensures a reliable and efficient flushing process and reduces water consumption.
Cleaning agent storage tank of the CIP system
Food Industry
The cleaning of process equipment in the food industry takes place within the framework of validated "Cleaning in Place (CIP)" processes that ensure aseptic conditions in production tanks. Sodium hydroxide or concentrated acid are frequently used as cleaning agents, which are stored in the storage tank of the CIP system and diluted in the production vessel. Level measurement enables optimal storage of these cleaning agents. Point level detection serves as overfill and dry run protection.
Condenser
Food Industry
In the condenser, potable water evaporated as steam and condensed to form pure, clean water . Inside the condenser there is a cooling system that cools the steam to make it condense. The feed of cooling liquid is monitored in the pipeline. Point level detection ensures that sufficient condensate is present to prevent steam from directly entering the circulation reservoir.
Diatomaceous earth filter
Food Industry
After a large part of the yeast has already been filtered out in the separator, the brew leaves the green beer storage tank and is pumped into the diatomaceous earth filter for filtration. Here, the remaining yeast cells and other substances causing turbidity are removed with the help of diatomaceous earth, which clarifies the beer. The limit level is detected in the diatomaceous earth storage tank. If necessary, diatomaceous earth is added to the diatomaceous earth filter via water inflow. The degree of contamination of the diatomaceous earth filter is monitored by an electronic differential pressure measuring system.
Fermentation tank
Food Industry
After the wort has been cooled down to the appropriate temperature in the wort cooler, it is pumped into the fermentation tanks. The fermentation process is then started by adding in yeast. The yeast converts the malt sugar dissolved in the wort into carbonic acid and alcohol. To ensure optimal fermentation in the tank, the following key parameters are measured: hydrostatic pressure for determining the level, overpressure for CO2 content monitoring and limit level for overfill or dry run protection.
Green beer storage tank
Food Industry
After fermentation and after a large part of the yeast has already been removed in the separator, the green beer is placed in storage. Here it is continuously cooled. The green beer is then pumped into the filtration system. In the green beer storage tank, the overpressure, the limit level and the actual level are continuously monitored.
Malt mill
Food Industry
The malt is prepared for mashing in the malt mill. Wet or dry malt mills are used depending on which brewing process is being used. During the milling process it is important to have a continuous flow of malt. If the mill is operated without malt, wear increases, which can lead to breakdowns and outages. To prevent the mill from running empty, the limit level is monitored.
Mash tun
Food Industry
The crushed malt is mixed with brewing water to create the mash. The mixture is heated in the mash tun and the natural enzymes convert the insoluble grain starch into soluble malt sugar. During the process, all the malt ingredients important for the beer are transferred to the brewing liquor. The end product is then clarified, separating the enriched brewing liquor from the solids. Continuous level measurement is required during the cooking process.
Preparation tank for solvents
Food Industry
A hot caustic solution is required for fast cleaning. It is heated in the storage tank and then flushed into the production equipment. The tank is wrapped in a steam heating jacket that serves to control the temperature inside the tank. The level measuring system is used to control filling and discharge. Level detection prevents the tank from overfilling or running empty.
Raw material silo
Food Industry
Hops, malt and raw fruit sugar are required as raw materials for the brewing process. The raw materials are stored in large silos. To ensure continuous supplies for production are maintained, the level must be constantly monitored.
Steam separator
Food Industry
In the production of purified water, the process begins with tap water being fed into the steam separator. The tap water evaporates there and is fed into the condenser. Evaporation is effected by a heat exchanger supplied with saturated steam. To ensure that the heat exchanger is always covered with tap water, reliable level detection is required. The pressure inside the steam separator must be kept constant in order to achieve maximum efficiency.
Storage container for yeast
Food Industry
The yeast is grown and stored in small storage tanks at an optimal temperature, then added to the fermentation tanks as required. To ensure ideal storage, the minimum and maximum limit levels as well as the pressure in the tank are monitored.
Storage tank for beer bottling
Food Industry
Beer is continuously delivered into the filler supply tank of the bottling machine. Reliable level measurement is important for an optimal filling process. A point level sensor is used to also prevent dry run.
Storage tank for purified water
Food Industry
Purified water is used for the CIP cleaning of the production equipment. This water is produced through filtration and distillation and then stored temporarily in tanks. Absolute sterility and cleanability are essential criteria for all device components that have direct contact to the medium. This also applies to the instruments for level and pressure measurement in the tank.
Wort cooler
Food Industry
In the wort cooler, the wort is cooled down from approx. +100 °C to 8 - 15 °C. The yeast is added in a subsequent process. Reliable pressure measurement is required to maintain an optimal process in the wort cooler.
Wort kettle
Food Industry
Hops give beer its typical beer aroma. Proper dosage of the hops is therefore enormously important for the flavour of the finished product. Wort and hops are mixed together and cooked in the wort kettle. To ensure reliable control of the hops dosage and cooking process, level and pressure measurements are integrated in the process.
Yeast separator
Food Industry
After leaving the fermentation tank, the green beer is fed to the separator. There, a large part of the yeast is removed before filtration. To ensure a continuous supply to the separator, the pressure in the green beer supply line is monitored. A level detection system monitors the separated yeast, which settles in the lower part of the separator, and controls the cleaning process.
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