Jam cooking kettle
Level measurement in a vacuum vessel
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过程数据
测量任务:
Level measurement
测量点:
Tank
测量范围至:
5 m
介质:
Fruit/water
过程温度:
0 … +135 °C
过程压力:
-1 … +10 bar
特殊挑战:
Vacuum and high temperatures
应用范围
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.
您的获益
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
建议的产品
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
量程 - 距离
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量程-压力
-1 ... 1000 bar
过程温度
-40 ... 200 °C
