Conductivity sensor is key to CIP process Swiss dairy Züger is using in its systems

Sensor specialist Baumer has supplied the Züger operation with its CombiLyz sensor that makes cleaning more efficient by precisely detecting water, food products and cleaning agents.

To improve sustainability and process efficiency, while meeting strict legal requirements, the Swiss dairy wanted to optimise its clean-in-place (CIP) systems. Thanks in part to its contribution, says Baumer, this investment has resulted in the company achieving considerable savings in water and cleaning media.

Handling liquid and semi-liquid products such as cream cheeses and mascarpone at the processing and pre-filling stages, Züger is said to be benefitting from the speed and precision of the conductivity sensor. This means that the CIP control system receives an exact measured value from the sensor in just 15 seconds. This ensures that the control system can react quickly to the individual phases by actuating valves efficiently. This in turn, says Baumer, can be critical in helping to avoid the serious consequences of a faulty or delayed measuring signal. For example, in worst cases the CIP tank can become flooded and the system goes down.

Divisional manager for technical maintenance at Züger Urs Koster points out that the dairy’s priority was to avoid the consequences of signal faults or delays. “But we also wanted to optimise efficiency, which is why the quick and reliable reaction of the CombiLyz sensor is so important,” he says.

The optimisation of CIP procedures has been significant, Koster adds. “Now we consume up to 30% less in cleaning agents, up to 50% less disinfectant and up to 100,000 litres less water per day.”   

Baumer’s sensor has a one-piece hygienic design using PEEK plastic. The low thermal mass and low thermal transition resistance of the sensor tip mean it can react very quickly, even with significant temperature fluctuations, says the supplier.

Züger Frischkäse AG is one of Swtizerland’s largest dairy manufacturers, employing around 300 people at its main plant. It converts approximately 2.8 million litres of milk into more than 150 different types of cheese of varying consistencies. 

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