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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:
Measuring range up to:
10 m
Process temperature:
0 … +135 °C
Process pressure:
-1 … +5 bar
Special challenges:
Cleaning cycles in batch operation


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.

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