Proper ingredient transfer devices are vital to maintain optimal efficiency and high product quality whilst balancing working expenses. Food and beverage processor chips use a difficult job making purchasing decisions when setting up new equipment or improving out-of-date equipment. A four-ingredient formula is present to choose the right water pump technology for food and beverage applications.

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Meals and drink processing has no shortage of options for materials pumping. The alternatives can seem overwhelming for users, through the industry’s new twin attach pumps, the reliable rotary lobe pumps, the flexible electrical and air-operated diaphragm pumping systems, the powerful piston pumping systems, etc. There is a configuration available in the market to satisfy a user’s needs. The subsequent factors will steer customers within the right direction.

1. Stream Price

The volume stream rate depends on multiplying material speed and tubing dimension to figure out gallons/liters per minute.

Identifying flow rate is essential in selecting the perfect pump. A water pump which is not big enough for that application will operate too hard or too hot, which may result in water pump failure. A water pump which is too big will get larger purchase and operating costs. As being a general rule, pumps ought to run at 30 percent to 60 percent of optimum capability. This reduces unneeded wear because of higher rates of speed and allows for long term expansion or process capabilities if needed. This holds real for rotary lobe, diaphragm, twin attach, sine pumps, and just about any other water pump that may be set up in an application.

2. Product Qualities

Viscosity

Fluid viscosity is easily the most regarding feature to pump operators. The above flow rate overall performance rating for pumps will decrease with materials viscosity. Most pumps are ranked for max flow price with water at 1 centipoise (cP). Most food ingredients are thicker than water, reducing optimum output anywhere from 5 percent to upwards of 25 % overall performance decrease. Usually, centrifugal pumping systems are used for lower viscosity liquids and pumping systems like piston, lobe, diaphragm yet others can be used for greater viscosity fluids.

Materials viscosity will impact how well the water pump can load material into the inlet from the pump as well as output. Lobe pumps usually do not produce significant inlet suction power and also have a tough time priming greater viscosity fluids. Electrical or pneumatic diaphragm pumping systems and peristaltic pumps have the ability to load high viscosity materials to the water pump with all the suction they create. When the material’s viscosity surpasses 100,000 cP, a ram device will be required to use downwards stress to materials into the pump when unloading from storage containers.

Abrasion

Material abrasiveness can break down water pump elements effortlessly, especially when utilizing centrifugal-design pumps, which in turn causes greater repair expenses. Material rich in sugars content will rapidly break down elements in comparison to many other materials. Lobe pumps will occasionally use specialized components and coatings to properly handle this improved abrasion but can still struggle with seeping rotary seals and rotor put on as time passes. Diaphragm pumping systems, which tend not to employ a rotary seal or revolving components, handle abrasive materials much easier compared to small tolerances needed in lobe pumping systems.

Materials shear

In applications like tomato plants, cake fillings, ricotta cheeses, meats and chicken, users should be aware of material shear. Diaphragm, peristaltic and sine pumping systems are gentle on components and will not shear the content becoming pumped like a centrifugal, lobe, twin attach or other rotary-style pump. This is important for users whose products are affected by shear and heat in which it can alter the final product made by the machine.

Particle size

Customers should know about any solids or contaminants within the materials being transmitted. Food ingredients such as salsa, fresh fruit fillings and others have large-size pieces of food in the liquid. Diaphragm pumping systems with flapper checks and peristaltic pumping systems are designed to handle solids upwards of 4-plus inches in size. Rotary pumping systems can handle some solids, but not of the significant dimension and often damage contaminants and degrade the content because of the water pump design and working velocity.

3. Building Components

Guaranteeing the pump components are compatible with the ingredient being transmitted will keep the pumping systems operating for any long time. Most sanitary pumping systems are made with stainless, but all use some kind of elastomer closes that are much more susceptible to compatibility issues. Inside the meats and poultry company, many elastomers do not hold up well to animal body fat and oils in the material.

Water pump construction and elastomers should also be appropriate for the center cleaning options and clear-in-location (CIP)/clear-out-of-location (COP) requirements. Numerous problems happen whenever a pump elastomer or seal is atazyc using the meals component but are not able to handle the caustics used to clear the gear.

Pump clean-capability and herb cleaning methods has to be shown to choose the right pump. Does the facility require a pump that can do being washed set up and never eliminated? This may direct users toward rotary lobe or some other rotary pumping systems created for CIP capability. Diaphragm pumps can be cleaned set up but they are materials dependent. Many plants are now utilizing vapor-in-location cleaning-which means all water pump components should endure the severe vapor temperatures operate with the pumping systems.

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