Level measurement of edible oil in a deep fryer
Application Note | Food & Beverage
- Monitoring frying oil level in the production of frozen food products
- Continuous, non-contact measurement of a hot and steaming liquid in a very small tank
- Improved frying conditions for an increased product yield
A Norwegian food manufacturer has specialised in frozen food products, ranging from fish and ready meals to vegetables and pastries ending up with frozen fruit dishes. Among others, the frozen food producer supplies retailers, restaurant chains, foodservices as well as other food manufacturers.
Besoins de mesure
Depending on the final food product, some ingredients are fried in a deep fryer before they are further processed in a tunnel freezer and prepared for delivery. During the deepfrying process, the food is submerged into oil at high heat of +185…190°C / +365...374°F. The fryer tank is just 50 cm / 1.64 ft high.
To optimize the frying process in terms of oil consumption, energy consumption and product yield, the oil level in the fryer needs to be monitored. Previously, the customer did not carry out continuous level measurement in the tank, checking and adapting the oil system manually from time to time.
In order to obtain more stable frying conditions, the operator decided to look out for a non-contact level transmitter. It was not only required that the level instrumentation be suitable for accurate measurement at extremely low measuring distances. The level device also had to be resistant to the hot oil vapour from the fryer.
La solution KROHNE
Avantages pour le client
The food producer benefits from improved frying conditions. Due to the stable and reliable level measurement of frying oil in the very narrow and small tank, the customer is now able to only add edible oil quantities that are really required to best meet the production criteria.
The OPTIWAVE 3500 provides extremely stable and reliable measurement values, despite the hot oil vapour. In this way, there is no overfilling of the vessel, or no oil shortage in the fryer either. As a result, the best possible product yield can be obtained by the food company.