Ice cream production

Ingredients for ice cream

The ingredients for ice cream are milk, sugar and fat or water, sugar and fruit juices. According to the type of ice cream, the ingredients are accurately weighed, fed into a stirring vessel, the so-called “premix” and then mixed. After that the product is homogenized at a pressure of approx. +140 bar and pasteurized at +80 °C. The mix is then cooled down within one minute to +4 °C and put into interim storage for 6 hours.

Level measurement with VEGAFLEX 63 in the premix and interim storage tank

VEGAFLEX 63 is the right solution for level measurement in the approx. 1.5 m high vessels. The guided microwave measuring principle is completely immune to the temperature shocks and pressure changes. It performs the measuring task simply and reliably within the cramped installation conditions as well as the changing consistency of the sometimes foamy ice cream mass.

Monitoring the pressure of the homogenization process with VEGABAR 53

The pressure transmitter VEGABAR 53 is used to monitor the +140 bar pressure necessary for homogenization. The robust diaphragm masters the high pressures and resists the vacuum shocks that occur during the cleaning cycle.

» VEGAFLEX 63

Version	cable (ø 4 mm) rod (ø 10 mm)

Measuring range	cable: up to 32 m rod: up to 4 m

Process fitting	flanges from DN 50, 2“ Clamp from 1"

Process temperature	-40 … +150 °C

Process pressure	-0.5 … +16 bar (-50… +1600 kPa)

Accuracy	+/- 3 mm

SIL qualification	up to SIL2

» VEGABAR 53

Measuring cell	piezoresistive/thin film strain gauge

Measuring range	-1 … +1000 bar

Permanent product temperature	up to 105 °C

Deviation in characteristics	0.1 %, 0.2 %, 0.075 %

SIL qualification	up to SIL2