pumps for foodstuffs

There are many requirements that a good pump for food must meet.

Liquid production line

food pumps are an essential part of food industry. They are used for the production, processing and packaging of foodstuffs essential. Most food pumps are made of stainless steel and can therefore easily come into contact with food. The following text explains the requirements for pumps in the food industry.

What is being promoted in the food industry?

As different as the various industrial sectors are, so are the requisitions to their pumps. Pumps must go to the big Range of applications The food industry do justice.

There is, for example, the dairy industry, which includes dairy products of all kinds, such as yogurt, quark, and fresh and processed cheese. The dairy industry also promotes cream, ice cream, butter and various fruit preparations.

Another industrial sector is the delicatessen sector. The deli industry includes sauces - such as ketchup and mayo or salad dressings. The category of the delicatessen industry also includes infant formula, oil or even soups and stews.

The confectionery industry category promotes chocolate - liquid or broken, nut nougat creams or spreads. This also includes gummy masses, glazes, fondants and fillings.

Another very demanding industrial sector is the sector that produces baked goods. Sticky yeast doughs in particular pose a problem here. Whole egg, egg white and egg yolk, cream fillings and butter or margarine are also promoted.

The meat industry includes the extraction of minced meat, meat, meat products with ice cream, blood and various fat masses.

Fruit or even fruit and vegetables are also promoted, as are soft drinks and water.

About our pumps for the food industry


What are the requirements of the various industrial sectors for their pumps?

In the dairy industry, we find media of high viscosity and liquids, which must be pumped at very low temperatures. These two factors place a great deal of stress on the pumps and the pumping technology may reach its limits in doing so. dairy products require gentle, uniform conveying. Even chunky media must be conveyed gently and precisely. Food must not be exposed to spinning and wear resistance must be high. Due to the high hygiene standards in the food industry, cleaning must be easy. Pumps must be CIP and SIP bar.

CIP and SIP systems include all mechanical and chemical cleaning processes. CIP means”Cleaning in Place“. Pumps must be able to be cleaned without changing location. SIP means”Sterilization in Place“. This involves stationary sterilization using ultrapure steam. As a result, all parts of the pump and media that come into contact with it can be sterilized.

Pumping dairy products must exceed a high Suction rate and have equally low NPSH values. NPSH values indicate an energy difference. If the medium gets into the pump, it causes a loss of pressure level. In order to prevent steam in the pump, the total energy level of the pump must be higher than that of the pumped medium.

Very low NPSH values are also required for boiling media in the candy industry or in the bakery industry.

Die printing conditions vary very much and high pressures are required especially for UHT applications. UHT applications include ultra-high-temperature processing of dairy products, for example. UHT milk is processed at a high temperature of at least 135°C. In this process, it is heated very quickly, very hot and cooled down again just as quickly. In the process, all microorganisms contained are killed. This means that the milk has a longer shelf life.

In the delicatessen sector, it is particularly important to use the right materials for pumping systems to respect. Certain special materials, such as DUPLEX, 1.4539, work best with corrosive and very saline media. The Duplex 1.4539 is made of highly corrosion-resistant and stainless steel. In addition, this stainless steel is highly resistant to some organic and inorganic acids.

Especially in the delicatessen sector, the variation and the Field of application The materials promoted are very different and demanding. Foods containing oil make it difficult to clean the pumps, which means that a CIP and SIP system is also essential here. It must also be conveyed evenly and very gently and, in addition, large pieces should pose no problems.

When conveying meat, it is recommended to be dry-run safe shaft seal. Shaft seals make it possible to completely shield the seals on the machine housing. In addition, pumps in the meat industry must be easy to disassemble so that they can also be cleaned manually if necessary.

When fruit and vegetables are promoted, fresh and gentle production is particularly important. Pumps transport their conveyors Low pulsation. It shouldn't matter whether it's chunky, viscous, is sensitive to shear or has a high temperature.

In einer Lebensmittelfabrik
In a food factory

How does cleaning food pumps work?

There are a few factors that can influence cleaning. This includes, for example, the selection of materials, the availability of suitable cleaning agents and the required cleaning conditions.

There are various ways to keep food pumps germ-free. The most popular and best option is CIP and SIP cleaning. At the CIP cleaning Containers, pipes and valves are cleaned between the various production runs. In this way, all surfaces that come into contact with the medium can be cleaned without having to dismantle them. The aim of CIP cleaning is to completely empty the pump interior. In addition, the cleaning system removes biofilms and ensures sterility. It then removes all residues of the cleaning agents used.

At the SIP cleaning All surfaces are also made germ-free. This is achieved by using ultrapure steam. This also does not require disassembly. The process works with saturated pure steam. This pure steam has approximately 1 — 3 bar. In order to reach the sterilization temperature of 121°C, a pressure of <1 bar overpressure must be achieved.

What hygiene standards are there in the food industry?

For food manufacturers, there are a wide variety of standards and guidelines that they must comply with. On the one hand, there are 3-A hygiene standards. These regulate and determine the production and design of the materials, which are combined with the foodstuffs get in touch.

In addition, EC 1935/2004 contains definitions, restrictions and requirements for the materials and objects of pumps and machines.

The Plastics Regulation (EU) No. 10/2011 regulates the plastics that come into contact with food.

The USDA checks how compliant the machines are and whether they comply with the guidelines.

The goal of the FDA (Food and Drug Administration) is to protect and preserve public health. Die ingredient lists and, where appropriate, the Health hazards various foodstuffs are checked and adjusted as needed.

NSF International H1 also uses equipment and technical equipment tested and certified.

The IFS Food Standard deals with the packaging of food and finally the EHEDG (European hygienic equipment design group) is responsible for the hygiene compliance of the machines.

In addition, there are agencies that deal with interface discuss health and hygiene regulations in the food industry. One example of this is the EFSA (European Food Safety Authority). It is a European agency that deals with the risks of the entire food industry.

If you are interested in the topic of food hygiene, you will find here the opportunity to continue reading.

Find out more about pumps in the food industry here.

You are also welcome to go through our Model overview browse.

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