- High measurement certainty, even with product deposits collecting during operation
- Measurement independent of condensation and system quickly available after cleaning cycles
- Non-contact measurement enables maintenance-free operation
- Accurate level measurement optimises use of jars and medium
- An accuracy of +/-2 mm, even with a measuring range of 30 m.
- Very good focusing for vessels with many internal installations (only 3° beam angle)
- Smallest antenna in the world, process fittings down to 3/4" thread
- Hygienic version for the pharmaceutical and food industries
- Cost effective
- User friendly
The antenna system of VEGAPULS 64 is encapsulated in PTFE or PEEK, so there are no cavities or crevices in which product can accumulate. The surface of the material is very finely processed with diamond tools, which also considerably reduces product adhesion. In addition, special software algorithms filter out interference caused by buildup on the antenna system. Thanks to the high dynamic range of the sensor, signal attenuation caused by product deposits is largely compensated. This allows the level to be reliably detected even with contamination on the sensor.
Level measurement in the preparation tank for solvents
The various solvents and intermediate carrier materials have to be first prepared before they proceed onto further production steps. This is usually carried out in bioreactors and fermentation tanks. These vessels are enclosed with a steam heating jacket to regulate the temperature inside the mixing process. The level measuring system is needed to control filling and discharge as well as monitor during the process.
Level measurement in a thickener
The thin juice extracted from sugar beet is thickened by the reduction of excess water in multiple stages at the evaporator station. This evaporation process is carried out under vacuum and heat. The liquid in the evaporator boils so violently that great amounts of vapour are formed. A level sensor is needed to monitor and control the thickening process.
Level and pressure measurement during the mixing of ice cream ingredients
The ingredients for making ice cream are accurately weighed and fed into a mixing tank, where the "premix" is made. Afterwards, the premix is passed through the homogenizer at a pressure of about 140 bar and then pasteurized at 80 °C. The level in the premix vessel and the pressure in the pipeline leading to the homogenizer need to be continuously monitored to ensure continuous ice cream production.