Temperature measurement in food processes
Temperature measurement in pasteurization, filling, mixing, CIP lines and storage tanks is critical for quality, safety and traceability. PT100 sensors are preferred in many food processes due to their accuracy and stability.
Hygienic connection and surface quality
Connection type, surface roughness, weld quality and dead-leg-free design are important in food-contact areas. Clamp connections, hygienic fittings and suitable sheath materials should be evaluated.
Class A / Class B and wiring
Class A sensors are preferred where higher accuracy is required. 3-wire or 4-wire connections can reduce cable resistance effects and improve measurement accuracy.
Maintenance and calibration
Periodic calibration, mechanical damage inspection, insulation resistance checks and proper cable protection are important for measurement reliability.
Quotation and engineering support
We can evaluate the correct product type, watt density, material selection and connection details for your application.