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Jam cooking kettle

Level measurement in a vacuum vessel

Level measurement in a vacuum vessel

Process data

Measuring task:
Level measurement
Measuring point:
Tank
Measuring range up to:
5 m
Medium:
Fruit/water
Process temperature:
0 … +135 °C
Process pressure:
-1 … +10 bar
Special challenges:
Vacuum and high temperatures

Application

Deseeded fruits and other ingredients for the production of jam are weighed and placed in a cooking vessel and gently heated. The cooking process takes place in a closed vacuum boiler at a temperature of 65 °C to 85 °C, in order to maintain the product quality and preserve the fruits’ flavours and colours. Pressure transmitters are deployed to closely monitor the vessel pressure and jam cooking process to ensure the setting point for the conserve is reached. One transmitter measures the head pressure, the other at the bottom of the tank measures the total pressure. The difference between the two is used to calculate the level with great precision.

Your benefit

Reliable
Certified materials according to FDA and EC 1935/2004 regulations
Cost effective
plics® concept: short delivery time, standardised operation
User friendly
One measurement, three measured values: level, pressure, temperature


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Industry brochure

Level and pressure instrumentation in the food industry

Level and pressure instrumentation in the food industry

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