date:Nov 23, 2021
place where the emulsification process is monitored and controlled. The prevailing conditions are typical for food production, warm up to 85C, with strong vibration and where pressure shocks are common, running generally between -1 and +8 bar. As soon as the emulsion reaches the desired temperature, its discharged via a high-pressure pump and circulated in a system.
In the past, pressure gauges from another manufacturer were used, but they had a short lifespan and caused problems, explains van