Ritter has been making chocolate since 1912 and today its chocolate is sold in over 90 countries and appreciated everywhere. Chocolate is a challenging product to produce and maintaining the high quality of Ritter requires reliable level and temperature measurement during the production processes.
In production a liquid cacao paste, the raw chocolate, is prepared after the cocoa beans are roasted, crushed and ground. From this stage onward, the paste must be held permanently at a temperature of 45°C in double walled steel vessels to keep it in a liquid state for processing. All system components, including the measuring systems, must meet hygienic requirements. However, producing chocolate with added ingredients such as nuts means the hygienic aspect is not the only consideration. Sensors that are in direct contact with the moving cacao and nut paste also need to be highly resistant to abrasion.
Pressure transmitters with a dry ceramic measuring cell are ideal for measuring the different cacao pastes since the ceramic cell is harder than steel and so resists abrasion well. These transmitters are also resistant to the harsh cleaning processes, whether it is mechanical hand cleaning or sterilisation with steam at temperatures up to 125°C.
Ritter solved the pressure and level measurement problem for its production processes by installing Vega’s Vegabar 52 pressure transmitter. The transmitter not only controls level in the steel vessels, but also the product temperature in the area of the measuring cell. The high precision of Vegabar 52 allows exact control of the chocolate recipe via the charging rate. In addition, Vega’s level switch, the Vegaswing 63, mounted in the vessel lid, reliably switches off the filling process when the exact charge is reached.
Vega’s measuring instruments have helped ensure level and temperature are reliably measured and the production process is optimally controlled at Ritter. Long-term reliability has been achieved and additional work such as recalibration kept to a minimum.
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