Peristaltic technology from Watson-Marlow Bredel is helping a UK-based manufacturer of traditional baked foods to achieve improved process efficiencies and extended profit margins.
Watson-Marlow Bredel’s peristaltic pumps have been introduced to this food processing plant for faster production and complete elimination of manual handling of products.
Engineers at the manufacturer 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 Watson-Marlow’s food applications specialists, the company opted for SPX hose pumps. The SPX range of hose pumps has a low-shear design that protects the contents of the pies, in this case apple chunks, thereby safeguarding the manufacturer’s reputation for quality foodstuff. Conventional pumps using impellers, vanes, lobes or valves can damage the product.
According to the project engineer tasked with implementing the upgrade, the company employs a number of peristaltic pumps to get the job done efficiently. The SPX hose pumps simplify the transfer of the apple mix from the mixing bowl to the depositor’s hopper using a low shear transfer method.
The company initially considered diaphragm and volumetric pumps for the apple pies. The diaphragm pumps were found unsuitable as they became blocked by the apple mix.
Watson-Marlow’s hose pumps are designed to suit the stringent requirements of the food industry. The self-priming pumps offer run dry protection, and do not require any seals or valves with the fluid totally contained within the tube, a benefit not offered by any other positive displacement pump.