Wednesday, October 24, 2018

Producing fine cheese!

A new case study, How the P53 Ultrasonic Sensor improves professional cheese making by providing hygienic measurement of curd levels (pdf), from Hoffmann + Krippner illustrates how the P53 Ultrasonic Sensor by PIL can improve hygienic conditions and equipment for safe and high-quality cheese making processes.

Any equipment used in food production must meet the highest standards of hygienic design; food safety and quality depend on it.

As shown in this case study, the hygienic ultrasonic sensor series P53 by PIL are used for level detection in a coagulator system designed by ALPMA (Alpenland Maschinenbau GmbH).

Fully encapsulated in edgeless a stainless-steel housing (rated up to IP68/IP69K) with a EHEDG-certified holder, the P53 ultrasonic sensor provides a highly accurate and reliable sensing solution that can withstand thorough cleaning with highly acidic and/or alkaline cleaners as well as high-pressure or jet-steam cleaners.

@HK_Controls #PAuto #Food

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