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Safety, cleanliness
and sensors

Automation in food and beverage production

Food and beverage production would literally come to a standstill without sensors. The non-contact precision instruments enable hygienically safe production and smooth operation. The sensors must be specially equipped for this task. They need to function reliably and precisely even in the harshest of conditions and in wet zones.

It is well known that the food industry places particularly high demands on sensor technology. In industrial plants, systems are cleaned at regular intervals with partially aggressive agents in accordance with the relevant strict hygiene regulations. Disassembly of the electronic components is usually out of the question for economic and practical reasons. Therefore, the devices must have a robust sealing principle and be constructed of food-safe materials in order to reliably withstand the aggressive cleaning processes.

 



Sensors make the difference – dairy automation

Perhaps milk really does cheer up tired chaps as a well-known German advertising slogan proclaims. But one thing that is certain is that its production creates a lot of work. Due to the wet nature of the product, steam and time constraints, working conditions in dairies are a real test for man and machine. Sensors, nevertheless, have to work precisely, as they supply the data for the material flow in automated production processes and intralogistics.

 

As a basic raw material for dairies, fresh and untreated milk has only a limited shelf life. Temperatures of between +2 and +8 °C must be maintained throughout the cold chain - from the dairy farmer to the supermarket. The systems are repeatedly cleaned both thermally and chemically between the individual production steps.

 

Cleaning involves the use of corrosive chemicals such as hydrogen peroxide. The sensitive measuring technology of the sensors must therefore be protected by robust housings against damage. The moisture generated during the pasteurisation of milk also makes it difficult for sensors to detect objects. This is only achieved if the models provide a high level of tightness. The bottom line is that dairies need high-quality and robust sensors.

“Milk is a staple food.
Reason enough to employ outstanding sensors.”

 


HACCP and IP 65 – focus on the meat industry

In meat processing plants, systems are cleaned at regular intervals, in some cases with aggressive media, in accordance with the HACCP hygiene regulations. Disassembly of the electronic components is out of the question for economic and practical reasons.

 

Therefore, these components must have a robust sealing principle and be constructed of food-safe materials in order to reliably withstand the aggressive cleaning processes. At autosen, protection ratings IP65/IP67/IP68/IP69K are standard for photoelectric sensors with a stainless steel housing for wet zones and the food industry.

Vital-Fleisch: Savings of up to 25% in one of the most state-of-the-art deboning systems
Vital-Fleisch specialises in the cutting and refining of meat products. With largely automated processes and a highly modern plant, the medium-sized company achieves a capacity of up to 480 pork sides per hour. The demanding cleaning routines are therefore carried out frequently and intensively. It involves the use of steam jets as well as cleaning and disinfecting agents containing caustic solutions, chlorine and oxidants. Go to the customer story here ...

 


Beverage and brewing industry

Hygiene and robustness are also high on the list of specifications in the beverage industry – throughout the entire production process up to bottling and downstream logistics. Our case studies show how autosen products can help to overcome these challenges.
Valensina: From tree to glass – sensors in fruit juice production

Valensina can bottle up to 500,000 litres of premium quality fruit juice daily across five lines at its plant in Mönchengladbach. Hygiene is the top priority throughout the entire production process.

Go to the customer story here ...

Westheim brewery: Tradition and efficiency

With an output of almost 50,000 hectolitres, Westheim is one of the largest medium-sized private breweries in Germany. In matters of hygiene and process reliability, however, industrial standards prevail.

Go to the customer story here ...

Kukki: Berlin cocktail mixers rely on autosen sensors

A lot of manual work but also modern automation technology ensure the cocktail manufacturer can meet the growing demand for its tasty drinks in the long term.

Go to the customer story here ...