Level measurement of raw chocolate

The application

In chocolate production, a liquid chocolate mass, the so-called raw chocolate, is prepared after the cocoa beans are roasted, crushed and ground. As of this stage the raw mass is held in double-walled, heatable stainless steel containers at a temperature of approximately 70° C. The chocolate thus remains liquid and well processable.

In the food processing industry, all system components, measuring systems as well as materials must meet hygienic requirements. On top of that, the constantly moving chocolate mass places heavy demands on the abrasive resistance of the applied sensors.

The process data

Product	liquid chocolate
Temperature	70 °C
Density	fluctuating
Vessel type	double walled
Vessel material	stainless steel
Vessel height	6 ... 8 m

The solution

VEGABAR 64 hydrostatic pressure transmitters with dry ceramic measuring cell offer numerous advantages for this measurement task. On the one hand, the ceramic measuring cell is 10 times harder than steel, has a very high abrasion resistance and withstands even mechanical cleaning without damage. On the other, the smooth surface of the measuring diaphragm and the absolutely front flush installation give bacteria no place to thrive. The instruments are available in very high accuracy classes (< 0.075%). The hydrostatic measuring principle in conjunction with this high measuring precision allows production control based on product weight.
A VEGASWING 63 level switch as overfill protection provides additional security.

The advantages

	Front flush and thus dead space-free mountingof sensor
	Ceramic measuring cell, resistant to abrasion
	High long-term stability; no recalibration necessary