Chocolate – Food for the Soul
The center stage of chocolate production consists of a system of vessels with stirrers, the rolling mill and the conche. The liquid cocoa mass is pumped into the vessels via pipeline systems. To keep cocoa particles from settling and cocoa butter from rising, the mass is kept in slow, continuous motion at a temperature of 113°F (45°C).
The production of different kinds of chocolate is very complicated, not only with respect to the hygienic conditions, but also the measurement instrumentation. Because it has direct contact with the product, the sensor must be highly abrasion resistant.
Pressure and Level Measurement with the VEGABAR 52
With its CERTEC® sapphire ceramic measuring cell, the VEGABAR 52 provides a gap-free surface and is well-suited for front-flush mounting in pipelines and vessels. Sapphire ceramic is ten times harder than steel and withstands even the microscopic abrasion caused by chocolate.