Omega’s high-accuracy non-invasive HANITM temperature sensor is redefining in-pipe temperature measurements at a low-entry cost. This patent-pending Hybrid Temperature Sensing platform uses multiple sensors and a proprietary algorithm to achieve the same accuracy and fast response times as state-of-the-art invasive sensors. HANI attaches to piping systems in seconds without any tools and without interrupting product flow or production. Unlike traditional invasive sensors, HANI sensors require zero contact with product media – such as beer, ice cream, fruit pulp, or soups – that can affect accuracy and cause occlusions that reduce flow, clog pipes, and that may lead to problems with contaminants. Its non-invasive temperature measurement also helps eliminate turbulence and waste during bottling (or canning), helps diagnose in-line temperature issues, and, above all, eliminates pipe cutting, welding, and modifications of any kind. The ease and simplicity of installation and relocation reduces cost, minimizes downtime, and eliminates consequences of incorrect placement.

LEARNING OBJECTIVES:

• Identify current challenges with immersion sensors
• Analyze how HANI addresses these challenges
• Investigate technically how the HANI works
• Explore current applications

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