In the bakery industry, the management of ingredients is crucial. Accurately monitoring the stock level of bakery ingredients in small silos is of great significance to ensure production continuity and reduce waste.
In this paper, we will discuss the level characteristics of small silos for bakery ingredients, and combine them with an actual measurement case to illustrate the application effect of radar level meters.
Small silos for bakery ingredients typically store dry materials such as flour, powdered sugar, cocoa powder and other essential baking materials. The level characteristics of these ingredients include: easy to dust, small stacking angle, fluidity is greatly affected by humidity.
Due to these characteristics of baking materials, traditional mechanical or capacitive level measurement methods may fail due to dust interference or material adhesion.
Therefore, the use of non-contact radar level meter becomes a more ideal choice. Radar level meters measure the level of material in a silo by transmitting microwave signals and receiving signals reflected back from the material surface.
The advantages are that they are unaffected by dust, humidity and temperature variations and are simple to install and maintain, making them suitable for accurate measurement of small silos.
The production line of a bakery has a small silo with a diameter of 1 meter, which is used to store high-gluten flour. In the past, traditional capacitive level sensors were used, but due to the dusty nature of the flour, the sensors often misreported a lack of material or overfeeding, resulting in the line having to be shut down frequently for inspection. So the company decided to switch to a radar level meter for testing.
A high-frequency radar material level meter was selected, and its measurement accuracy can reach ±5mm, which is sufficient to meet the accurate measurement needs of small silos.
During the installation process, technicians ensure that the level meter is perpendicular to the centerline of the silo to avoid measurement errors.
In practice, the radar level meter performs well. The non-contact measurement method avoids any interference with the measurement results caused by flour dust. In addition, the radar level meter is able to work stably even when the humidity of the flour changes, ensuring the accurate transmission of the level data.
With its high accuracy, non-contact measurement and good environmental adaptability, radar level meter shows excellent performance in the level measurement of small silos of baking ingredients.
Through the analysis of actual cases, we can see that the rational selection and application of radar level meter has important practical value for improving the level of raw material management and production efficiency in the baking industry.