Home > Watson-Marlow Bredel Supplies Peristaltic Pump for Pumping Whole Egg Yolk

Watson-Marlow Bredel Supplies Peristaltic Pump for Pumping Whole Egg Yolk

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Watson-Marlow Bredel has supplied a hygienic peristaltic pump for pumping whole egg yolk and whites through a chilling process before despatch to food manufacturers.  

The egg yolk and whites are used to make extra-thick omelettes to accompany sushi.  

The 840 Series pump from Watson-Marlow Bredel processes the egg yolks with a 70% unbroken rate, allowing for a better quality end product.  

The peristaltic pump also offers a massive 350% improvement on the previous pump.  

Chilling approximately 60,000 egg yolks and white every day is a huge processing dilemma that requires an efficient solution. Sushi in Japan is traditionally served with omelettes cut into portions measuring up to 2cm thick.  

To ensure that the quality of the omelette matches that of the fine sushi on offer, producers demand as many unbroken egg yolks as possible.  

The food processing company was using a conventional sine pump that allowed only a disappointing 20% of yolks through without damage.  

Watson-Marlow Bredel is represented in Japan by Iwaki Pumps, a 700+ employee company with over 50 years of experience.  

Iwaki was challenged by the food processing company to achieve at least 65% undamaged yolks after pump transfer.  

The 840 Series peristaltic metering/transfer pump from Watson-Marlow Bredel was recommended largely because of its ability to meet gentle, yet high flow hygienic applications.  

Peristaltic pump technology is hygienic by design because nothing but the hose or tube touches the fluid, eliminating the risk of the pump or fluid contaminating the other.  

Peristaltic pumps work by compressing a tube element between rotating rollers.  

In between each roller pass, the element recovers to create a vacuum and draw in fluid, giving the pump its positive displacement action, preventing backflow and eliminating the need for check-valves when the pump is not running.  

Key features of the 840 Series peristaltic pumps: 

  • Clean-in-place and steam-in-place sterilisation at full velocity without the need for bypasses
  • Stainless steel connectors certified to 3.1.B BS/EN 10204
  • Flow rates between 653 litres and 8140 litres/hour
  • Bioprene tubing is available in two hardness values to provide 2 or 3.5 bar pressure
  • Quiet operation at less than 75dB(A) at 1 metre

As part of the trial, the pump was operated at a low speed, with the pump velocity being increased gradually to 20rpm to give the desired flow rate of around 1000 litres/hour.  

After assessing the yolks, the delighted processing staff confirmed about 70% yolks were undamaged.  

The company is currently upgrading its processing operations to incorporate the 840 Series peristaltic hygienic pumps from Watson-Marlow Bredel.

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