Temperature Measurement with Processed Cheese Filling with Temperature Sensor

A filling temperature of over 80 °C must be ensured in the production of processed cheese to comply with biochemical hygiene requirements. This is measured at high speed and with high accuracy by a temperature sensor installed directly in the filling line. If the temperature falls below 80 °C, the sensor signal from the controller triggers a valve to a bypass. Filling is stopped and the cheese which is too cold is returned to the processing tank and reheated. A robust dipstick on the sensor is very important due to the high viscosity of the cheese.