AIZKRAUKLES UDENS SIA

Solution for partially filled pipes The TIDALFLUX 2000 flow sensor with integrated and non-contact capacitive level measuring system provides accurate flow measurement in partially filled pipes. TIDALFLUX is designed to measure reliably between 10% and 100% of the pipe cross section. The integrated level sensors in the liner are in no contact with the liquid and are therefore insensitive against fat and oil floating on the surface.

Battery powered electromagnetic flowmeter for drinking water applications WATERFLUX 3070 is the first battery powered water meter for the drinking water industry that is capable of measuring flow, pressure and temperature with one sensor. To enable remote access to flow, pressure and temperature data the WATERFLUX 3070 has a RS485 Modbus RTU communication option. For this it has a special Modbus version designed for battery operation. With its real-time-data on flow, pressure and temperature the WATERFLUX 3070 provides important data to support customers business processes like zoning for water balance (DMA), water abstraction, pressure management, and revenue collection.

Digital pH sensor SMARTPAT analytical sensors from KROHNE are the first and only sensor line in the market with integrated transmitter technology. The complete circuitry is miniaturised and fits into the sensor head. This technical achievement cuts the price in half compared to all measurement systems without integrated transmitter technology. KROHNE is the only company who offers a real open standard without additional external transmitter and with a direct connection via standardised fieldbus from the sensor to the process control system. The SMARTPAT sensor stores all data and sends these as bidirectional digital signals with 4...20 mA / HART® 7 protocol to the control and asset management systems, handhelds, PC and other peripherals.

Your espresso may be watery for various reasons. One possible reason is that your grind may be too fine. If the grind is too fine, under-extraction happens because water has difficulty flowing through the coffee grounds to extract all the flavors. Another possible reason for a weak espresso is a machine’s uneven water distribution over coffee grounds. Uneven water distribution will cause over-extraction on some parts of the grounds and under-extraction on others resulting in a watery-tasting espresso. Tamping the coffee grounds too much could also result in watery espresso. If the grounds are tamped too firmly, water would have difficulty penetrating them to extract all the flavors, hence the watery taste. You can troubleshoot these variables to figure out what is making you pull thin espresso shots.