In the food industry, the quality of the manufactured product largely depends on the equipment. Therefore, high requirements are placed on it in terms of ease of use and maintenance, sanitary and hygienic compliance. It also accounts for a significant part of electricity costs. Therefore, it is very important to choose appropriate installations in order to obtain a quality product and optimize production costs.

Pumps are often used in food production. Their main purpose is the transfer and pumping of hot and cold liquids of various degrees of density. Most often, water, milk, wine, juices, beer, jam, sauces, alcohol-containing and other raw materials.

What are the pumps?

There are many types of pumping equipment. Pumps of different designs are used for certain types of raw materials, depending on the density, consistency, alcohol content and other characteristics.

Most installations are capable of pumping hot (for example, syrup, beer wort) and cold (water, wine, milk, drinks, etc.) liquids. Density also matters. It determines what pressure is necessary to ensure the operation of the system (from 10-16 bar for medium-viscous products, up to 48 — for molasses, honey, jam, chocolate, and others.)

The most popular pumps for food products:

Centrifugal are used for raw materials with high fluidity (water, milk, juice, alcohol, wine).
Membrane ones are suitable for working with suspensions (yogurt, kefir).
Laminar ones are used for very thick products: sour cream, jam, mayonnaise, etc.
Impeller pumps are suitable for liquid and thick products, mixtures with inclusions, as well as with gas content.

What is important for choosing a pump?

When choosing a pump for production, it is important to pay attention to the following characteristics:

Pump design

The construction of pumps for food production must necessarily provide for the possibility of assembly and disassembly for cleaning and washing. The material from which the pump is made can be designed to work with certain types of liquids:

by density;
by temperature;
the presence of inclusions.

Taking into account these factors, steel, bronze, titanium, rubber and other materials can be used. The flow part can be made of, for example, hygienic alloys, polyurethane.

The design should provide for minimal losses of raw materials during pumping and exclude chemical effects on it.

2. Overall dimensions

When choosing horizontal or more compact vertical installations, it is necessary to take into account the possibilities of the production room and the peculiarities of the technological process.

3. Possibility and cost of repair

When working with unscrupulous suppliers, you can face the problem that unexpected breakdowns cannot be repaired. Spare parts are expensive or no one undertakes to restore the unit. This risks long production downtimes and additional costs.

Therefore, it is necessary to find out in advance whether the manufacturer provides a warranty, whether there is a service center, whether warranty and post-warranty service is provided. Some manufacturers provide parts or ready-made repair kits.

4. Compliance with quality standards

The safety and reliability of the equipment must be confirmed by special certificates of conformity and marking.

Example:

Sanitary certification is required for the food industry.
ISO 9001-2008 or ISO 9001-2015 certificates confirm compliance of production conditions with international quality standards.
CE marking and the corresponding certificate confirm that the equipment complies with the norms and standards of the European Union and is
Safe for human health and the environment.

5. Possibility of integration into the production process

The pump is part of the entire production line, the task of which can be the preparation of raw materials, the production of products or the supply of water to any object. When choosing equipment, it is necessary to take into account the parameters of the entire system and the technical characteristics of the necessary pumping equipment.

Pumping equipment of the production enterprise "Techno-T"

The pumping equipment is made of special hygienic stainless steel.

Electric pumps VNTS-10/20, VNTS-20/20, VNTS-40/20 are used for pumping liquids (water, juices, wines, etc.). Can be used in hydrotechnical communications. Suitable for working with alcohol and other flammable liquids. Can be installed on a trolley or stationary frame.

Mezgonasos VNPB-32/32 is a piston unit suitable for working with pulp, wort, as well as juices (with and without pulp), yeast and other precipitates, wine materials and other materials with good and medium fluidity.

The VNPB-10/32 pumping unit on a mobile cart can be used for wines, juices, wort, yeast precipitates and other liquids. The design ensures minimal impact on the product.

VNTS-10/55 - centrifugal electric pump (can be stationary or mobile). Suitable for embedding in communications with high hydraulic resistance, as well as supplying wine materials to the filter press.

UPSM-32/125 - a complex installation with the possibility of sulfiting with mother liquor during pumping