Gas mixing for food preservation
Sparging and stripping in brewing and distilling
Sparging carbon dioxide into the brite tank, stripping undesired flavors and odors from whiskey, and controlling headspace pressure in a fermentation vessel each require precise gas control.
Aerating chocolate with carbon dioxide and nitrogen
Tightly controlled carbon dioxide and nitrogen gas flows are used to aerate chocolate for a light, airy texture.
Solutions for industrial food manufacturing
Mount a controller on the top of a tank, while monitoring process conditions with a remote display.
Alicat devices are available with hygienic connections and IP67 ratings for washdown compatibility.