Pressure Measurement for Evaporation and Crystallization Processes in Sugar Processing
Reduce maintenance costs with highly reliable pressure instrumentation for crystallization processes
Increase efficiency in evaporation and crystallization processes
After purification, raw juice is heated with steam to evaporate the natural water. After evaporation, the caramel syrup enters the crystallization process, where vacuum pans continue concentrating the sugar. Reliable pressure instrumentation can provide numerous benfits throughout these processes such as fast response time and reduced maintenance costs.
Click to continue reading Increase efficiency in evaporation and crystallization processes
Product Solutions
Featuring best-in-class performance and measurement stability, the Rosemount 3051S Electronic Remote Sensor (ERS)™ System is engineered with flexible, digital architecture. The ERS System calculates differential pressure electronically using two pressure sensors linked together with an electrical cable. Easy to install, this safety-certified system is engineered for faster response time than traditional systems, providing you with exceptional performance in a wide range applications.
- Provides DP Level measurements with a faster response time than traditional systems
- Sensors are independently installed without heat tracing and insulation to offer simple installation
- Digital architecture delivers stable measurement for applications with excessive temperature variation
Max. Operating Pressure
Up to 10,000psi (689.48 bar)
Process Temperature Range
Based on fill fluid - Maximum 770°F (410°C), Minimum -157°F (-105°C)
Communication Protocol
4-20 mA HART®
