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Tomato juice heat exchanger

Pressure measurement during thermal sterilisation in the heat exchanger

Process data

Measuring task:
Pressure measurement
Measuring point:
Measuring range up to:
+3 bar
Cooling medium, hot water, raw milk, pasteurized milk
Process temperature:
+62 … +85 °C
Process pressure:
0 … +2.5 bar
Special challenges:
Aseptic cleaning of pipes, condensate


In the plate heat exchanger, the tomatoes are heated up to about +85 °C, depending on the product, so that all germs are killed. The tomatoes are heated in multiple sections, kept hot for a time and then cooled down again. This process is suitable for thermal treatment of tomato concentrate, pulp and juice. Reliable pressure measurement is required to maintain an optimal process in the heat exchanger.

Your benefit

Reliable separation of media streams
Cost effective
Energy savings thanks to heat recovery through reliable measurement
User friendly
Simple connection via standardised IO-Link

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