Views: 0 Author: Site Editor Publish Time: 2026-08-13 Origin: Site
During the boiling phase, commercial soy milk makers throw up steam carrying soy-oil mist
that clouds the photoelectric lens white. Float balls jam on soy residue and stop moving —
the heating continues and the bottom scorches, creating a fire hazard.
Xingkechuang's non-contact capacitive level sensor sticks to the tank exterior. The
capacitive principle judges the real water level; soy-oil mist, condensation droplets, and light
scaling all sit below the threshold. Shenzhen Xingkechuang Technology Co., Ltd.'s solution
tolerates short-term 100 °C steam exposure — foodservice equipment makers can swap it in
without modifying the water circuit.
