Pressure and Level control in Dairy Food Production

During dairy food production, yogurt is filled into a vessel before it is transported to the mixing and filling plant. Pressure, level and temperature have to be controlled as well as the inlet of cleaning fluid (CIP).

A Pressure Transmitter, Type 8326, placed at the top of the vessel measures the pressure inside.
An Ultrasonic Level Transmitter, 8175, measures the level of the product and a temperature transmitter the temperature. All signals are transmitted to the PLC.
A TOP Control Type 8630 with an aseptic valve controls the continuous air supply into the vessel. Two other TOP Control heads, Type 8631, also combined with an aseptic valve, come with AS Interface and control the inlet of the yogurt and the cleaning fluid (CIP).

The vessel has an external chamber filled with water. The temperature of the yogurt mass is regulated through the warm water flow.