Level measurement in the evaporation process

One of the most challenging applications in sugar production is the level measurement in the evaporator. A low clarified juice level may damage an entire batch and cause an unscheduled outage.

Our expertise in the field

Radar technology mounted in a bypass system ensures robust, stable and reliable level monitoring.

Optimize your differential pressure measurement

Harsh production environments and cleaning processes frequently damage the differential pressure system in evaporators.

Our expertise in the field

Our innovative electronic differential pressure system is a reliable one-to-one replacement.

Keep pH measurement within safe limits

The optimal pH range in the crystallization process is 6.5 to 7.0, which ensures top-quality end products. Because of the low ionic strength of the water mixed with sugar, a glass electrode cannot be used.

Our expertise in the field

We recommend our digital non-glass sensors with ISFET or enamel electrode combined with Memosens technology.

Brix concentration at the highest level

Syrup is produced in the evaporation phase with about 65° Brix. Reliable and accurate results at the right moment are key.

Our expertise in the field

Apart from the main task of measuring mass flow and density, the Promass also performs an in-line measurement of the Brix concentration with a high degree of accuracy. Furthermore, Promass provides clear, standardized diagnostic notifications using the Sentasy Heartbeat technology, which enables predictive maintenance while supplying proof of operational reliability and process safety.