Summer is coming at a rapid speed and this means it’s time to enjoy the fizzy drinks once again. Summers are more pleasurable for the manufacturers because in this season a lot of products start selling like hot cakes which get frozen in the winter. Drinks, ice creams, frozen yoghurts and many more such items become a household commodity once again and its time manufacturers start running their machines at top speed once again. The use of water becomes too much and now the manufacturing units are required to store huge quantity of water to meet their daily needs. Huge water tanks are installed and new types of liquid level indicators are also procured to replace the old ones because unless there is a liquid level indicator to measure the water level in tanks, there is no other way to measure the water level in the massive water tanks.
The massive amount of water is used for many diverse purposes and cleaning remains at the top. The use of water also increases in the cities are people become more regular at taking baths, washing and cleaning. Even the lawns are watered twice on a daily basis so the use of water becomes intense during the summer season. As people feel the heat, they need something to cool off during a hot summer’s day and what is more delicious to have an ice cream to kill the heat waves. Hence the use of ice cream becomes too much, even the shop owners are seen to order supplies twice per day. This means that the ice cream manufacturers become highly in demand and indirectly the dairy farms are required to supply more milk.
During the ice cream manufacturing process, the use of dairy products is a sensitive phase. Since milk can turn bad if it is not handled carefully, consider the loss if an entire truckload of milk turns bad. It would not only mean loss of money, but it will also mean that the production target has fallen short. The first thing every manufacturer does is test the milk which has arrived and then starts processing it to make it safe for use for a prolonged time (usually a few hours). The milk is then started to be filled in smaller tanks which divides the flow towards the different departments where it gets used in different processes. Measuring every liter with the ultrasonic level indicator, the staff ensures every ounce has been distributed because leaving any amount of milk in the main container would make it turn bad after some time and when the new quantity of milk is added, the old one will infect the entire new load.
