Sugar vacuum pan
Level measurement in a sugar vacuum pan
Level measurement in a sugar vacuum pan
Process data
Measuring task:
Level measurement
Measuring point:
Tank
Measuring range up to:
1 m
Medium:
Sugar syrup
Process temperature:
+40 ... +50 °C
Process pressure:
-1 … +3 bar
Special challenges:
Changes in viscosity and density, steam, condensate
Application
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.
Your benefit
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
VEGABAR 82
Electronic differential pressure measurement for level measurement
- High resistance to the abrasive sugar crystals thanks to ceramic CERTEC® measuring cell
- The dry measuring cell is vacuum resistant and long-term stable
- Reliable measurement, independent of viscosity, steam and condensate
Measuring range - Distance
-
Measuring range - Pressure
-1 ... 100 bar
Process temperature
-40 ... 150 °C
