To ensure the production of harmless food products, the food industry is subject to strict hygiene regulations.
During processing, production plants in the food industry are exposed to cleaning processes which place higher demands on the degree of hygiene.
Therefore, diaphragm seal systems with easy-to-clean process connections and FDA- or USP-listed system fluids are used for pressure measurement. If the wetted diaphragm is damaged, the system fluid could enter the process without being noticed. This results in a high hygienic risk, as the diaphragm damage cannot be detected immediately.
A solution to this problem is the diaphragm monitoring system developed by WIKA. This system uses two diaphragms instead of the single diaphragm used conventionally. The space between the two diaphragms is evacuated and the vacuum can be checked with a monitoring element. In the event of a diaphragm rupture on the process side, the pressure rises and the monitoring element indicates the change in pressure. The second diaphragm continues to seal off the process reliably, and the transmitter continues to measure the pressure. The diaphragm rupture is sent as an error signal via HART protocol to the control room. In addition, the measuring instrument can generate a residual current, which also notifies the users immediately even if they don't have a distributed bus control system. WIKA pressure measuring instruments with integrated diaphragm monitoring are therefore particularly suitable for sanitary and aseptic production plants and help to minimise the hygienic risk.
· Hygienic pressure measurement for sterile and aseptic food processing
· Hygienic pressure measurement in sanitary applications for the food and beverage industry
· Suitable for application in UHT lines
· Sterile steam monitoring in SIP systems and aseptic plants