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pH measurement solution for wort boilingboiling process, because taste and color, but also hop isomerisation can be controlled better in specific pH ranges. sugar and proteins. The temperature in the vessels is between 98 and 104°C. The vessels are cleaned with a CIP system. cleaning and calibration device fits perfect, because the sensor can be cleaned, even if the production is ongoing. The calibration system provides a stable quality and process control without manual work.
For more information: Endress+Hauser GmbH