Close
(0)
Select shopping cart

There are already products in the shopping cart of your user account. Which shopping cart would you like to keep?

Guest shopping cart Existing cart

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


Save application

Save this application as a PDF file.

PDF Download