Jam cooking kettle
Level measurement in a vacuum vessel
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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
Recommended products
VEGABAR 83
Electronic differential pressure measurement for determining the level in the vacuum vessel
- Absolutely vacuum resistant, stable temperature properties
- METEC® measuring cell with patented, self-compensating action
- Accurate measured values, even during the heating phase
Measuring range - Distance
-
Measuring range - Pressure
-1 ... 1000 bar
Process temperature
-40 ... 200 °C
