Level Measurement of Stored Sugar Inventory in Pastry Production
Accurately measure sugar levels in spite of sticky, dusty material challenges.
Sugar is stored in silos before being added into the dough mixture. Sugar and sugar dust tend to accumulate in silos, creating build ups and rat holes, so understanding actual material content continuously becomes very difficult. The materials’ sticky nature challenges level measuring systems which need to operate even if sugar sticks to the antenna or other system parts.