Stirring and batching tank for yoghurt
Level measurement and point level detection in stirred batching tank for fruit yoghurt
Process data
Measuring task
Level measurement and point level detection
Measuring point
Tank
Measuring range up to
10 m
Medium
Yoghurt
Process temperature
0 … +135 °C
Process pressure
-1 … +5 bar
Special challenges
Cleaning cycles in batch operation
Application
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.
Your benefit
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
Recommended products
VEGAPULS 64
Level measurement with radar in yoghurt stirring and batching tank
- Non-contact tight focused measurement, unaffected by agitators
- Flange with encapsulated antenna system allows optimal CIP and SIP cleaning
- Reliable volume measurement, independent of changing medium density
Measuring range - Distance
30 m
Process temperature
-196 ... 200 °C
Process pressure
-1 ... 25 bar
VEGASWING 63
Vibrating level switch as overfill protection in stirring and batching tank
- Product-independent switching point enables accurate and reliable control
- Stainless steel tuning fork unaffected by cleaning processes, abrasion and buildup
Process temperature
-50 ... 250 °C
Process pressure
-1 ... 64 bar
Version
Standard
Hygienic applications
with gas-tight leadthrough
with tube extension
with temperature adapter
BR 30488 
US 8749 
AR 3969 
MY 2315 
CN 2239 
AO 2122 
EC 1984 
DE 1580 
