Already having a wide variety of temperature sensors covering many applications, Endress + Hauser further demonstrated its flexibility and customer focus when it engineered temperature sensors to suit a specific requirement in the fermentation vessels at South African Breweries (SAB) Rosslyn plant.
In the past, the fermentation vessels at SAB Rosslyn have deployed bottom temperature measurement devices to monitor the fermentation process. However, due to concerns surrounding the consistency of temperature measurement from one vessel to the next, the brew master decided to consider top temperature measurement as an option. Thus, in May 2003, instrumentation specialist, Endress + Hauser supplied the brewing plant with a demonstration probe and datalogger to evaluate the precise difference between the two temperature measuring points - bottom and top. Due to the convincing results obtained from this onsite evaluation, SAB Rosslyn decided, in February 2004, that improved results would be obtained through the adoption of top measurement for its fermentation vessels.
It is common practice to fit the top measurement sensors to the upper side of the fermentation vessel. This method requires extensive testing after installation to certify that the vessel meets hygienic standards, as well as being mechanically sound. As a cost saving measure, SAB approached Endress + Hauser with the request to rather suspend the temperature sensors from the top of the 20 m high fermentation vessels.
This resulted in the need to design a temperature sensor with Profibus communication protocol, to suit this application. The customised sensor is modelled on the Omnigrad M type TR 45 temperature sensor that is specially designed for hygienic applications. Benefits of the TR 45 include EHEDG approval, SS 316L/1.4435 for 'wetted' parts, FDA-approved rubber/plastic, IP65 at a minimum with IP68 also available, and Pt 100 sensing element with class A accuracy. Measurement range is -50 to +200°C with a maximum pressure of 17 MPa.
The design of the temperature sensor could not be rigid due to space constraints above the fermentation vessels. It would not only be costly and impractical to import the excessive lengths required, but would also make installation impossible. Endress + Hauser, therefore, decided to design a temperature sensor that is malleable and can be supplied in coil form. To ensure that the temperature sensor remains static in the fermentation vessel, a weighted section was included at the tip.
The project included the engineering, supply and commissioning of the temperature sensors and Profibus equipment on the fermentation vessels. Around 60 special 8 m RTD (resistance temperature detectors) top mount probes and 30 special 5,6 m RTD top mount probes are being supplied to SAB Rosslyn, as well as Profibus PA cable, plugs and a Profibus DP to Ethernet converter.
Temperature measurement is the most diverse of all measurement applications. This project clearly demonstrates Endress + Hauser's ability to engineer, manufacture and supply measurement solutions to suit any application.
For more information contact Grant Joyce, Endress + Hauser, 011 262 8000, [email protected], www.za.endress.com
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