New Case Study: Only the Best Equipment Can Produce the World’s Finest Cheeses

How the P53 Ultrasonic Sensor improves professional cheese making by providing hygienic measurement of curd levels.

This new case study from 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 system designed by ALPMA (Alpenland Maschinenbau GmbH).

Fully encapsulated in edgeless a stainless-steel housing (rated up to IP68/IP69K) with a EHEDG-certified holder, the P53 ultrasonic sensor provides a highly accurate and reliable sensing 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.

Source: https://www.hoffmann-krippner.com/

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