Instrument & Control System

Food safety is an important issue. Therefore all measuring devices used for food production have to be not only precise and reliable but must also fulfill the highest hygienic standards.

Measuring requirements for hygienic designed instruments:

  • Design and installation of the devices according to the rules of the Hygienic Design
  • Standard surface roughness Ra < 0.8 μm
  • Cleanable according to CIP (Cleaning in place)and SIP (Sterilization in place)
  • Usage of materials in contact with the media according the white lists of FDA and/or 3A
  • Verification document according to DIN 10204-2005
  • Approval according to EHEDG and / or 3A
  • High protection class IP67 or IP69K

Process Instrumentation Hygienic Design

  • GHM adapt process connection
  • Temperature
  • Magnetic Inductive Flow
  • Flow Calorimetric
  • Point Level Capacitive
  • Point Level Conductivity
  • Level calorimetry