From the beginning of 2020, we experienced a global epidemic, and until now the impact of the new corona virus has not completely dissipated. After the impact of this epidemic, our understanding of health has taken a new height. Disease often originates from what we consume, emphasizing the importance of a nutritious diet in disease prevention. Consequently, the role of sanitary pressure sensors in maintaining beverage hygiene has surged to new heights this year.

The sanitary pressure sensor stands out in the beverage monitoring industry because its design and manufacturing standards are implemented by cleanliness and safety. We know in the beverage industry, product contamination can lead to product loss and harm to end users. Therefore, the health department requires the industry to meet the 3A hygiene standard during production. So how does it achieve standard hygiene measurements?

Prevent pollution

The sanitary pressure sensor is designed with a 316L SS flash diaphragm, the contact surface is very smooth, and there is no porosity. When the flat membrane contacts the measuring medium, it will not cause any pollution to the medium. And it will not adhere to any residues to cause microbial countermeasures, which prevents pollution to the second measurement.

Prevent corrosion

Reactive materials are susceptible to corrosion. Corrosion will cause pitting, which will cause pollutants to be buried in the tested beverage, causing immeasurable losses and injuries. Therefore, the sanitary sensor uses a non-reactive substance of whole-body stainless steel, which is extremely resistant to corrosion and does not give any opportunity for pollutants.

Installation design

Most static-level sensors adopt submersible installation, but it is not applicable in the health industry. The mechanical structure of the sensor infiltrated in the beverage will bring the chance of contamination, so in order to meet the 3A standard, the sanitary sensors are installed by flat film or clamp mounting type.

Cleaning method

To increase process efficiency, it is best to flush the system between runs without having to remove the sensor. This is called “clean-in-place” or CIP. Sensors that require manual cleaning and inspection increase turnaround time between batches and increase labor costs. This increased handling may also lead to an increased risk of contamination.

After this lesson from the epidemic, the awareness of enterprises and consumers on hygiene will continue to increase. The development of sanitary pressure sensor will further improve usability. As the beneficiaries of these beverage-specific sensors, we will usher in a leap forward in hygienic sensors.