Water chlorination is a key process in ensuring proper hygiene standards in the food industry. A company producing sauces, mayonnaise, ketchups, mustards and dressings approached us with the problem of manual water chlorination and monitoring, which was time-consuming and inefficient. In this blog post, we will outline our proposed solution which includes the automation of chlorine measurement as well as pH and level monitoring, discuss the challenges of chlorinating water, and present the benefits of the collaboration. If you want to learn how to improve the efficiency and safety of your company's water treatment process, read on!
In order to ensure adequate hygienic parameters for food production, water supplied by the local water supply is often chlorinated as part of the water treatment process. However, failures in the water supply network can cause supply interruptions and the appearance of unwanted contaminants in the water. Therefore, it is crucial not only to chlorinate the water, but also to regularly monitor and dose chlorine in storage tanks to support the technological water treatment process.
A company in the food industry, a manufacturer of sauces, mayonnaise, ketchups, mustards and dressings, approached us with a problem to ensure the continuity of the plant. Two water storage tanks were installed, where chlorination was performed manually and analysis of the liquid level and chlorine concentration in the water had to be performed regularly by a laboratory. This process required significant staff involvement and was time-consuming.
System for monitoring water in storage tanks, consisting of JUMO tecLine Cl2 free chlorine probes (202630) and JUMO tecLine pH electrode (201020).
Due to the need to take into account the variability of pH levels that can occur in water, we introduced the JUMO tecLine pH electrode (201020) into the chlorine measurement system.
The JUMO dTRANS pH02 pH controller (202551) works with chlorine and pH sensors in the measurement range and also controls the dosing of chlorine to the water via a dosing pump
During the commissioning of the system, our service specialist trained a company employee in the operation of the equipment. For about a week, he remotely assisted in selecting the settings of the JUMO dTRANS pH02 controller to ensure optimal PID controller parameters.
The system now automatically maintains the chlorine concentration at the required level of approximately 0.2 mg/l. The JUMO dTRANS pH02 pH controller is interfaced with the JUMO LOGOSCREEN 601 screen recorder, which archives measurement data locally and, thanks to the connection to the local Ethernet network, the data is available on the company's server.
The JUMO dTRANS pH02 pH regulator (202551) is connected to the JUMO LOGOSCREEN 601 paperless recorder (706521) to archive measurement data
Display of measurement data on the paperless recorder LOGOSCREEN 601 (706521)
The measurement of the water level in the storage tanks, carried out using JUMO MAERA F27 hydrostatic probes, has also been added to the system.
MAERA F27 hydrostatic probes (404391) were used to measure the water level in the storage tanks.
The measurement and dosing of chlorine in the liquid is now carried out continuously and fully automatically. The system does not require constant supervision, but only periodic calibration of the pH and chlorine probes, which is less time-consuming than the previous manual operation.
The automation of the process has made it possible to increase production efficiency and ensure a constant level of water hygiene, which is crucial for the quality of food products.
The use of advanced technology to measure and dispense chlorine in water storage tanks has allowed the food company to improve the efficiency of its production processes and ensure a high level of hygiene. Measuring sensors such as the JUMO tecLine Cl2 chlorine sensor, the JUMO tecLine pH electrode, the JUMO dTRANS pH02 pH transmitter and controller, and the JUMO LOGOSCREEN 601 electronic recorder have proven to be reliable and effective in managing water quality in the food industry.
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