We offer the widest product range of low-flow (mass) flow meters and controllers on the market. Numerous styles of both standard and bespoke instruments can be offered for applications in laboratory, machinery, industry and hazardous areas.
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Bronkhorst instruments are used for numerous applications in many different markets. In this section you will find an overview of the main markets for our equipment, illustrated with some typical examples of applications.
Are you looking for technical documentation, are you interested to learn more about the measuring principles of Bronkhorst products, or you do want to get in contact with a Bronkhorst Service Engineer? This section will guide you to the relevant service & support topics.
Bronkhorst UK is leader in Mass Flow Meter / Mass Flow Controller technology for gases and liquids, Pressure Controllers and Evaporation Systems.
In the food industry there are many processes in which gas flows or liquid flows need to be measured or controlled. Flow meters or flow controllers are used in aeration processes for beverages or ice creams and for dosing applications such as adding ingredients – like flavourings, colourants and aromas - in confectionery products. But besides food processing applications, flow control is also used in sterilization processes of packaging.
There is a huge variation in candy available on the market, each brand with its own taste, texture and appearance. Erwin Broekman visited Haas-Mondomix (NL), a machine builder that is specialized in equipment for the food industry. With ultrasonic volume flow meters, Haas-Mondomix measures the amount of additives - flavourings, and colourings - that are added to the production process. Please read the blog to learn more about this application.
In the chocolate confectionery industry, there’s a numerous number of variations in flavours. Liquid flow meters in combination with a dosing pump are an ideal solution for dosing flavours and functional ingredients. Read more about dosing flavour into chocolate.
Aeration is used in the production process of ice cream and industrial processed cake. Ice cream is made by freezing and simultaneously blending air into a brewage of fat, sugar and milk solids. Air makes up anywhere from 30% to 50% of the total volume of ice cream, to create an optima structure. It is crucial to have a stable inlet gas flow in the production process with a consistent cream/air ratio. A stable gas flow can be achieved by using a mass flow controller. Read the blog about ice cream aeration.
However, all that food production does have a downside; food waste. Globally food is lost or wasted at different points in the supply chain. To reduce spoilage of food and increase the shelf life, packaging needs to be sterilised.
This is the point where Controlled Evaporation Mixing (CEM) systems come in the picture. James Walton explains Bronkhorst’s share in the extension of the shelf life.
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Erwin Broekman explains how candy gets its own taste, texture and appearance with ultrasonic volume flow meters.
Why using a Controlled Evaporation and Mixing system can decrease food waste