Proper ingredient transfer equipment is vital to maintain optimal efficiency and high product quality whilst managing working costs. Food and beverage processor chips have a complicated job creating purchasing decisions when installing new equipment or improving outdated gear. A 4-component formula is present to select the right pump technology for food and drink applications.
Food and beverage handling has no shortage of alternatives for material pumping. The alternatives can appear frustrating for customers, from the industry’s new twin screw pumps, the reliable rotary lobe pumps, the flexible electric and air-operated diaphragm pumping systems, the powerful piston pumps, and so on. There is a settings available in the market to meet a user’s requirements. The following considerations will steer customers in the right direction.
1. Flow Price
The volume stream price depends on multiplying materials speed and tubes size to figure out gallons/liters a minute.
Determining stream rate is essential in selecting an ideal pump. A water pump which is too small for the application will run as well hard or too hot, which may result in water pump failure. A pump that is too large will get bigger purchase and working costs. As a general rule, pumping systems should run at 30 % to 60 % of optimum capability. This decreases unnecessary wear due to high rates of speed and enables future expansion or process abilities if necessary. This holds true for rotary lobe, diaphragm, twin screw, sine pumps, and just about any other water pump that may be placed in an application.
2. Item Characteristics
Liquid viscosity is the most concerning characteristic to water pump operators. The aforementioned flow price overall performance ranking for pumps will decrease with materials viscosity. Most pumps are ranked for optimum stream price with water at 1 centipoise (cP). Most meals components are heavier than water, decreasing optimum output from 5 percent to in excess of 25 % overall performance reduction. Usually, centrifugal pumping systems are used for lower viscosity liquids and pumping systems such as piston, lobe, diaphragm yet others can be used as higher viscosity fluids.
Materials viscosity will affect how well the water pump can load material to the inlet from the water pump as well as productivity. Lobe pumps usually do not create significant inlet suction and also a hard time priming higher viscosity fluids. Electrical or pneumatic diaphragm pumping systems and peristaltic pumps are able to load higher viscosity components in to the water pump with all the suction power they produce. When the material’s viscosity surpasses 100,000 cP, a ram device will be asked to use downwards pressure to materials to the pump when unloading from containers.
Material abrasiveness can break down pump elements easily, specially when using centrifugal-style pumping systems, which causes higher repair costs. Material rich in sugar content will rapidly degrade elements when compared with other materials. Lobe pumps will sometimes use specialty materials and films to correctly handle this increased abrasion but can still battle with leaking rotary closes and rotor put on over time. Diaphragm pumping systems, which usually do not employ a rotary seal or rotating elements, handle harsh components much easier than the small tolerances required in lobe pumping systems.
In applications like tomato plants, pie tooth fillings, ricotta cheese, meats and poultry, users should know about material shear. Diaphragm, peristaltic and sine pumps are gentle on materials and can not shear the fabric becoming pumped like a centrifugal, lobe, dual screw or some other rotary-style pump. This is very important for users in whose items are affected by shear and also heat in which it can modify the last product created by the equipment.
Customers should know about any solids or contaminants in the material being transmitted. Food ingredients like salsa, fresh fruit fillings as well as others have big-sized bits of meals in the fluid. Diaphragm pumping systems with flapper inspections and peristaltic pumps are designed to handle solids upward of 4-plus inches in diameter. Rotary pumps can handle some solids, although not of any significant size and quite often damage particles and degrade the content due to the pump style and working velocity.
3. Construction Components
Ensuring the water pump materials are suitable for the ingredient being transferred will keep the pumping systems working for a long time. Most sanitary pumps are made with stainless-steel, but all use some sort of elastomer seals which can be more prone to compatibility issues. Within the meats and poultry company, numerous elastomers usually do not hold up well to animal fats and oils inside the materials.
Pump construction and elastomers should also be compatible with the center cleaning options and clear-in-place (CIP)/clear-out-of-place (COP) requirements. Many faults happen whenever a water pump elastomer or seal is atazyc with all the food ingredient but cannot handle the caustics employed to clear the machine.
Pump clean-capability and herb cleaning procedures has to be shown to select the right pump. Does the facility need a pump that is capable of being washed in place rather than removed? This may immediate customers towards rotary lobe or other rotary pumps created for CIP capability. Diaphragm pumping systems can be washed set up but they are material centered. Numerous plants are now utilizing steam-in-place cleaning-which means all pump components should endure the severe vapor temperature ranges operate through the pumping systems.