Stainless steel V4A housing with protection class IP 69K makes for great mechanical strength and long product lif 
ECOLAB tested and FDA compliant for reliable resistance to cleaning agents and consistent use of food-grade materials
Consistent hygienic design of the sensors and mounting hardware complies with the design guidelines for hygienic applications, permits use in the immediate vicinity of food, and simplifies machine certification
Wide temperature range allows versatile use and results in long product life, even in the face of high temperatures, e.g., CIP processes

Raw milk : Milk – a highly sensitive product Before it is further processed, the delivered raw milk is subjected to comprehensive quality checks in the dairy. It is the base product for the production of milk, yoghurt, cheese, ice cream and many other products. The milk is stored at a temperature of approx. +4 °C and gently stirred until it is fed into various production processes. A protective atmosphere at approx. +0.5 to +2 bar gauge pressure protects the milk from contamination. Legal regulations ensure that the hygienic requirements applying to the milk industry are adhered to.

Ingredients for ice creamThe 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.

By adding bacteria cultures and slowly warming the milk to approx. +45 °C, the lactose present in the milk is converted into lactic acid. This coagulates the protein component the milk is “curdled” and gets its sour taste. The yoghurt is then chilled down so that no further lactic acid is created. For further processing to fruit yoghurt, berries, nuts or grain components are stirred in.

Chocolate – food of the gods Chocolate production equipment consists of a system of vessels with agitators as well as a roller mill, a conche and a pouring machine. After leaving the conche and until it is further processed, the chocolate is stored at a temperature of approx. +45 °C in large containers holding up to 60 tons. An agitator ensures uniform consistency and temperature of the chocolate mass. The containers are heated via room heating.

Jam must be composed of at least 45 % fruit and in its finished state contain recognizable pieces of fruit. The fruits are fed into the actual production process only after going through an in-depth quality control. The seeded fruits and other ingredients are weighed, filled into a kettle and gently heated. To preserve product quality, the cooking process takes place in a closed vacuum kettle at a temperature of +65 °C to +85 °C. The fruits thus keep their flavour and their appearance.