Brook - Cold Water Meter

• Precisely measuring and dispensing cold water into dough mixers for consistent product quality.
• Controlling water volumes in ingredient preparation for sauces, brines, and other food solutions.
• Monitoring water usage in cleaning-in-place (CIP) systems within food processing facilities.
• Automating water additions in various batch processing operations where exact hydration is critical.

Typical flow rate range

Units in this class commonly offer flow rates from 5 to 100 litres per minute, depending on the model and pipe diameter.

Accuracy

Cold water meters for food processing typically provide an accuracy of ±1% to ±2% for precise dosing.

Materials of construction

For food contact and hygiene, these units are predominantly constructed from stainless steel.

Connection size

Commonly found with standard BSP or NPT threaded connections, typically ranging from 1/2 inch to 2 inches.

Power supply

Many automated dosing systems, including this unit, operate on a single-phase electrical supply, often 230V.

Operating temperature

Designed for cold water applications, typically suitable for temperatures between 0°C and 50°C.

Control interface

For this class of equipment, a digital display and keypad are commonly integrated for setting and monitoring dose volumes.

• What maintenance is typically required for a cold water meter?

  Routine maintenance usually involves periodic calibration checks to ensure accuracy and visual inspection for any signs of wear or damage. Cleaning may be required depending on water quality.

• Can this type of meter be integrated with existing mixing equipment?

• Is a single-phase power supply sufficient for all cold water meters?

• What are the benefits of using an automatic cold water meter?

• Are there specific installation requirements for a cold water meter?

Dough mixers hold strong reputation within bakery operations for reliable performance and durability. Buyers typically value machines offering consistent mixing quality and straightforward maintenance. When purchasing used equipment, industry attention focuses on bowl condition, motor functionality, and mixing arm integrity. Common strengths include longevity when properly serviced and adaptability across various dough types and volumes. Established brands tend to command preference due to parts availability and established service networks across UK suppliers.

General overview for this equipment type