Level Measurement for Milk Coagulation
Leverage accurate point level detection during milk conversion to solid curd and separated whey.
Prevent Dry-Running in Milk Coagulators
In the coagulator, the liquid milk is converted into a solid mass that is known as "curd". The curd can be processed with different chemical substances, and it needs to be mixed gently to obtain the desired flavor and texture. When the curd has solidified, it is cut, and whey is pumped out through pipelines.
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Product Solutions
Rosemount 2110 Level Switch offers reliable level detection with minimum maintenance for narrow spaces and in-pipe measurement. It is ideal for simple, fast-fit level applications and basic overfill prevention. Hygienic certificates expand application capability to include sanitary processes. The Rosemount 2110 has no moving parts, needs no calibration, and is virtually unaffected by process conditions. The compact stainless steel housing and fast-fit plug-socket connection is perfect for high-volume OEM users.
- Magnetic test point makes proof testing of the Rosemount 2110 easy
- Minimal installation restrictions and no calibration required, keeping costs down
- Heartbeat LED provides visual indication
Operating Pressure
-3.62 to 1450 psi (-0.25 to 100 bar)
Operating Temperature
-40 to 302°F / -40 to 150°C
Safety
TÜV tested and WHG approved for overfill prevention
