Level measurement and point level detection in chocolate storage tanks with agitator
Chocolate storage tank
Level measurement and point level detection in chocolate storage tanks with agitator
Process data
Measuring task
Level measurement and point level detection
Measuring point
Tank
Measuring range up to
3 m
Medium
Liquid chocolate
Process temperature
+20 … +100 °C
Process pressure
0 … +5 bar
Special challenges
Buildup, abrasion, adhesions
Application
After the “conching” process the liquid chocolate is kept in large tanks for further processing. An agitator stirs the chocolate “mass” to maintain a uniform consistency and temperature in the vessel. A reliable level measurement is required in both the chocolate tank and the downstream filler hoppers to control the production process.
Your benefit
Reliable
Certified materials according to FDA and EC 1935/2004 regulations
Cost effective
Maintenance-free and easy to adjust
User friendly
Exact measurement data despite rapidly changing liquid level
Recommended products
VEGABAR 82
Pressure transmitter for level measurement in chocolate storage tank
- Absolutely front-flush hard wearing ceramic diaphragm prevents sticking and abrasion damage
- High, long-term stability thanks to ceramic CERTEC® measuring cell
- Reliable measurement, unaffected by agitator
Measuring range - Distance
-
Measuring range - Pressure
-1 ... 100 bar
Process temperature
-40 ... 150 °C
VEGACAP 63
Capacitive level switch as overfill protection in chocolate storage tank
- Insensitive to heavy buildup or consistency and temperature of the liquid chocolate
- Uncomplicated installation, easy setup and commissioning
- Reliable detection through product-independent switching point
Process temperature
-50 ... 200 °C
Process pressure
-1 ... 64 bar
Version
PE insulation
PE insulation and concentric tube
PTFE insulation
PTFE insulation with screening tube PN1
PTFE insulation with screening tube PN16
PTFE insulation with screening tube PN40
PTFE insulation and concentric tube
VEGAPULS 64
Radar sensor for level control of chocolate in filler hoppers
- Non-contact measurement, immune to abrasion and buildup
- Small compact design simplifies mounting
- Small blocking distance (dead band) enables reliable measurement in small containers
Measuring range - Distance
30 m
Process temperature
-196 ... 200 °C
Process pressure
-1 ... 25 bar
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Level measurement and point level detection in chocolate storage tanks with agitator
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Product Specifications
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