Food & Beverage Instrumentation Solutions

Yes, sensors designed for F&B are built to endure rapid temperature changes (thermal shock) and high temperatures (up to 130°C+) used in CIP/SIP. High-temperature versions of pressure and level transmitters should be selected for these applications.

Non-contact radar level transmitters are the optimal choice. They can be configured to "map out" and ignore false echoes from moving agitator blades. Alternatively, installing the sensor in a bypass chamber or stilling well isolates it from the turbulence.

Inductive conductivity sensors are ideal for CIP lines. Unlike contacting sensors, they use a toroidal coil design that resists fouling and accurately measures high-conductivity acid and caustic solutions used for cleaning.

Coriolis mass flow meters are the premium choice for high viscosity, as they measure mass directly and are unaffected by viscosity changes. For a more cost-effective solution, electromagnetic flow meters work well if the fluid is conductive.

Differential pressure (DP) transmitters are used to monitor the pressure drop across a filter. An increasing pressure difference indicates the filter is clogging and requires maintenance or replacement.

Yes, sanitary flush-diaphragm pressure transmitters are designed with the diaphragm flush against the process connection (e.g., Tri-Clamp). This eliminates "dead legs" or cavities where food particles could get trapped and spoil.

Using a fast-response RTD (Pt100) sensor with a sanitary thermowell is standard practice. The thermowell protects the sensor and allows for removal without draining the tank, while a spring-loaded tip ensures positive contact for accurate heat transfer measurement.