INSTRUMENTATION • ELECTRONICS
much was left. Tree issues arise with this method: potential contamination of the mayonnaise; inaccurate measuring methods; and health and safety risk to the operator. Te Food Standards Agency and the
Hazard Analysis Critical Control Point (HACCP) supplies stringent regulations about contamination. Tere could be a high risk if there was contamination, for example from allergens and pathogens. Tis is a principle as required by EU food hygiene fules. It was this issue that the food production company wanted to mitigate and wanted to apply Coltraco’s technology to help adhere to its HACCP to mitigate any food safety problems.
After a site visit was conducted by Coltraco engineers, a liquid level indicator was supplied to the company. Tis technology efficiently, quickly and accurately gauges the liquid level of the mayonnaise within the vessel using non-intrusive,
clean, ultrasonic technology that emits no radiation. Te implementation of the liquid level indicator allows the plant to run more efficiently and reduces risks by providing staff with a means of accurately and non- invasively monitoring the contents within the mayonnaise tank – negating the need for physical inspection using ladders. Further to the needs of the food processing
factory, the trial and implementation of this unit suggested that Coltraco could develop a fixed monitoring system for this vessel type and others like it, to non-invasively, continuously monitor the contents of the condiments within the tank. Tis builds upon the technology that the company has designed for fire safety. It has now developed what it believes to be the first system worldwide that is capable of monitoring the liquid level of critical fire suppression cylinder systems on a constant basis. It gives a facility total visibility on the
real-time status of all its critical fire systems. Using its innovation and ability to adapt technology to customer-required situations, Coltraco is developing its technology to continuously monitor the contents within the tanks, so that the food processing company can be alerted when the contents drops below a set level, thus improving efficiency, with simple and easy use for its team. With the pressures on the food industry, technology companies must provide innovative and personalised solutions to the demands that their customers have to face, so that their customers can be assured of business success and efficiency.
Carl Hunter is CEO of Coltraco Ultrasonics.
www.coltraco.com
www.engineerlive.com 53
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