Peristaltic pumps from Watson-Marlow Bredel have been introduced at an apple pie mixing and food processing plant to speed up production while completely eliminating the need for seals, valves or manual handling of products.
A manufacturer of traditional baked foods is achieving improved process efficiencies and extended profit margins thanks to the installation of peristaltic technology at the plant.
Engineers at the plant were tasked with introducing a modern method of transferring food mixtures that would minimise damage to the product and reduce the amount of manual handling required.
Following consultation with the food applications specialists at Watson-Marlow Bredel, the company opted for SPX hose pumps.
The SPX range of peristaltic hose pumps features a low-shear design that allows the manufacturer to protect the contents of its pies, thereby safeguarding its reputation for quality food products.
Conventional pumps can damage the product by using impellers, vanes, lobes or valves.
The project engineer tasked with implementing the upgrade at the manufacturing plant says that they have employed a number of peristaltic pumps.
The SPX hose pumps simplify the transfer of the apple mix from the mixing bowl to the depositor hopper.
Unlike other pump types, Watson-Marlow peristaltic pumps provided a low shear transfer method, which was one of their main considerations, according to the engineer.
After initially considering diaphragm and volumetric pumps for the new apple pies, the company opted for the protection offered by Watson-Marlow Bredel hose pumps.
The Watson-Marlow Bredel hose pumps are designed to suit the stringent requirements of the food industry.
The self-priming pumps offer dry run protection and require no seals or valves, keeping the fluid totally contained within the tube and separated from the pump.