How the P53 Ultrasonic Sensor improves professional cheese making by providing hygienic measurement of curd levels
For immediate distribution – Alpharetta, GA
This new case study released by Hoffmann + Krippner, Inc illustrates how the P53 Ultrasonic Sensor by PIL can improve hygienic conditions and equipment for safe and high quality cheese making processes.
Any equipment used in food production must meet the highest standards of hygienic design; food safety and quality depend on it.
As shown in this case study, the hygienic ultrasonic sensor series P53 by PIL are used for level detection in a coagulator designed by ALPMA (Alpenland Maschinenbau GmbH).
Fully encapsulated in edgeless stainless steel housing (rated up to IP68/IP69K) with EHEDG-certified holder, the P53 ultrasonic sensor provides a solution that can withstand thorough cleaning with highly acidic and/or alkaline cleaners as well as high-pressure or jet-steam cleaners.
To learn how the P53 ultrasonic sensor is the perfect solution for safe and hygienic food production processes, please download the full case study here: https://www.hoffmann-krippner.com/pdfs/HK_CaseStudy_P53.pdf.
Learn more about the coagulator by ALPMA with the P53 ultrasonic sensor at https://www.youtube.com/watch?v=eFWpf1Lv2Xw.
Learn more about the complete production line for soft cheese with WALDNER and ALPMA equipment at https://www.youtube.com/watch?v=oqhVERmwLpQ.
For more information, please visit http://www.hoffmann-krippner.com or call us at 770-487-1950.