In a mixing tank with agitator leaven is prepared according to the recipe. Subsequently, the dough should go through a maturing process for acidification and fermentation. During the suspension the dough quilt on repeatedly.
In order to prevent an overflow of the container, a level sensor have to monitor the level and switch on an agitator, so that the dough drops again. This process occurs over several hours.
The sensor must comply with current food standards. In addition, the measurement by the fermentation must not be adversely affected.
quick installation and easy commissioning
temperature from -40 ... + 85 ° C
High compressive strength of 0.3 ... 2 bar
Low blocking distance
Stainless steel junction box
Large color TFT display
Direct switching outputs
|The process data|
Containers: Standing cylindrical tank with agitator
Temperature: 40 ° C
Process connection: thread G1 “
As the leaven is sticky and adherent there must be non-contact measurement.
The ultrasonic sensor Sonicont USN is ideal for this task. It reliably measures the dough-level and allows non-contact switches of the agitator.
Taken with a slow pulse rate and the blanking function, the agitator can be hidden.
In addition, the ascending fermentation gases don not affect the sensor and the sensor is stable under pressure up bar. 2
Thus, a reliable production process is ensured.