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Cheese vat

Pressure and limit level measurement in the cheese vat

Process data

Measuring task:
Pressure and point level measurement
Measuring point:
Container and pipeline
Measuring range up to:
2 m
Milk, whey and curds
Process temperature:
+20 … +95 °C
Process pressure:
0 … +2.5 bar
Special challenges:
Aseptic process fittings, temperature fluctuations


The milk is mixed with the cultures and the rennet and fed into the cheese vat. The milk is then coagulated at a constant temperature of +35 °C. After it has solidified, the curd is cut. The whey is then pumped out through a pipeline. The curd is removed for further processing. Reliable point level detection prevents dry run.

Your benefit

Certified hygienic design (3A/EHEDG) and approved materials according to EC 1935/2004 and FDA
Cost effective
Certified hygienic design of the sensors reduces cleaning time
User friendly
Easy installation thanks to small mounting dimensions

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