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Sugar vacuum pan

Level measurement in a sugar vacuum pan

Process data

Measuring task:
Level measurement
Measuring point:
Measuring range up to:
1 m
Sugar syrup
Process temperature:
+40 ... +50 °C
Process pressure:
-1 … +3 bar
Special challenges:
Changes in viscosity and density, steam, condensate


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

Approved materials according to EC 1935/2004 and FDA
Cost effective
Sensors exhibit high, long-term stability
User friendly
Simple installation and setup

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Industry brochure

Level and pressure instrumentation in the food industry

Level and pressure instrumentation in the food industry