Basic HTML Version
■
Control of vacuum – for a consistent product
suitable for packaging
(Option: XOPTBUMVAK)
The desired level of vacuum is entered in the recipe or con-
trol screen. An electronic pressure transmitter continuously
checks the actual value and controls a diaphragm valve by
means of a PI-Controller. Thus, the required vacuum level
remains constant within a range of 0.02 bar. It is measured
as absolute value in order to minimize day to day variations.
From a quality viewpoint it is important to minimize the
residual air content of butter and achieve a constant density
of product for packaging (volumetric filling).
■
Control of mass flow in working section 2 –
steady level of butter in the vacuum chamber
(Option: XOPTBUKN2)
The attainment of a constant level of butter in the vacuum
chamber takes place by means of a corresponding level
measurement. By means of PID-control the revolution speed
of the connected butter pump is adjusted.
■
Butter pressure – bacteriology safety
(Option: XOPTBUMBPU)
The pressure at the end of the second working section is
being measured by means of an electronic pressure trans-
mitter. The revolution speed of the pump is automatically
adjusted to maintain a constant feed pressure to the pump.
This promotes ease of operation and constant flow and is
much safer in bacteriological aspects than former systems.
■
Moisture measurement and control – continuous
measurement of moisture and automatic dosing
(Option: H2OMCON)
The online moisture measuring system continuously and ac-
curately measures the moisture content of the butter. The in-
put and storage of the readings takes place within the churn
control system. Values are displayed and stored for further
■
Video camera – visual observation of level and
churning operation
(Option: XOPTBUMVI1)
A video camera allows the operator to easily check
the actual level of product in the first working section.
The color pictures are integrated into the visualization
system on screen.
BUMACON
interrogation or yield purposes. This information is utilized
to control the dosing of culture, salt and water according to
churn throughput and fat percentage of the cream. Monito-
ring of all dosing pumps by means of magnetic inductive or
mass flow meters is available as option.