Ingredients for ice cream
The ingredients for ice cream consist of milk, sugar and fat or water, sugar and fruit juices. After exact weighing, the selected ingredients are fed into an agitator vessel, the so-called “premix”, and mixed. After that, the mass is homogenized under a pressure of approx. 140 bar (2030 psig) before being pasteurized at 80 °C (176 °F). Within one minute the mix is cooled down and then stored for 6 hours at 4 °C (39 °F).
Level monitoring in the premix and temporary storage tank with VEGAFLEX 63
VEGAFLEX 63 offers the ideal solution for level measurement in the approx. 1.5 m (4.9 ft) high vessels. The guided microwave measuring principle is immune to temperature shocks and pressure changes. It carries out its measurement task simply and reliably under the cramped installation conditions as well as in the changing, and sometimes foaming, consistency of the mix.
Pressure monitoring of the homogenization process with VEGABAR 61
The pressure transmitter VEGABAR 61 is implemented to watch over the homogenization process, which takes place at 140 bar (2030 psig) pressure. Its front-flush diaphragm easily handles not only the high pressures, but also the vacuum shocks during the cleaning cycles.
