Food grade pressure sensors with hygienic flush diaphragms. Features 316L SS wetted parts, food safe oil fill or dry cell options for CIP/SIP applications in food, dairy & beverage processing.
Food grade pressure sensors are essential instruments designed for the unique demands of the food, beverage, and dairy sectors, ensuring measurement accuracy while upholding strict hygiene standards. Featuring a critical crevice-free, flush diaphragm design and constructed from 316L stainless steel wetted parts, these sensors prevent media buildup and withstand rigorous CIP and SIP cleaning processes. Available with dry cell technology or filled with certified food-safe oils, they provide reliable pressure or hydrostatic level measurements in applications ranging from tank level monitoring in milk silos and breweries to line pressure control in pasteurization and filling systems.
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Find out more about Food Grade Pressure Sensors to determine which product options and capabilities will best meet your application requirements.
Food grade pressure sensors are specifically engineered for deployment within the food, beverage, and dairy industries, where maintaining hygienic conditions is paramount to prevent contamination and ensure consumer safety. A defining characteristic of these instruments is the hygienic flush diaphragm design. This feature eliminates crevices, pockets, or threads typically found on standard pressure sensor connections, presenting a smooth, uninterrupted surface directly to the process media. This crevice-free construction is crucial for effective Clean-in-Place (CIP) and Sterilization-in-Place (SIP) procedures, preventing the accumulation of food particles or microorganisms that could otherwise harbour bacteria and compromise batch quality. The diaphragm effectively isolates the internal sensing element from the measured substance, such as milk, juice, beer, sauces, or viscous food pastes.
The sensing diaphragm itself can be constructed using different technologies, often involving either a dry cell configuration or being back-filled with a specific food-grade oil. Dry cell sensors, which might utilize ceramic or silicon elements, eliminate the need for any transmission fluid. Alternatively, sensors employing an oil-filled design use carefully selected, FDA-approved fluids (like specific white mineral oils or synthetic options such as Neobee M-20) behind a metallic diaphragm. The choice between dry cell and food-grade oil fill depends on factors like the required pressure range, thermal stability needs, and specific application demands. While oil-filled sensors are common, the fill fluid must be certified as safe for incidental contact in case of severe diaphragm damage.
Material selection for wetted parts, components directly exposed to the process media, is critical. These sensors universally utilize stainless steel 316L for all surfaces in contact with the food or beverage product. This specific grade of stainless steel provides excellent resistance to corrosion from a wide variety of food products, ingredients (which can be acidic or alkaline), and importantly, the aggressive chemical agents frequently used in CIP and SIP cycles. This ensures sensor longevity and measurement integrity even under demanding cleaning regimes common in facilities producing dairy products, processing juices, brewing beer, or manufacturing pharmaceuticals.
These specialized sensors are versatile, finding application in measuring both gauge or absolute pressure within pipelines and vessels, as well as determining hydrostatic level in tanks. For pressure measurement, they might monitor line pressure during product transfer, ensure correct operating pressure in pasteurizers or homogenizers, or monitor filter differential pressures. In hydrostatic level applications, the sensor is typically installed at the bottom of a tank or silo (e.g., milk silos, fermentation vessels, ingredient storage tanks, bright beer tanks). The pressure exerted by the column of liquid above the sensor is measured, providing a reliable indication of the liquid level within the tank, essential for inventory management and process control in food and beverage production facilities. Hygienic process connections like Tri-Clamp (Tri-Clover), DIN 11851, or Varivent are typically used to integrate these sensors seamlessly into sanitary piping systems.