Piston pumps help to move high viscosity foods

Related tags Liquid Pump

Transferring high viscosity creams, pastes and gels which do not flow readily, such as peanut butter and yeast extracts, present unique challenges across many food process applications.

In many cases operators revert to manual handling solutions due to the limitations of some pumping systems and this can result not only in waste but also present potential health and safety problems.

However, liquids handling specialist Pump Engineering claims to have created “an effective and practical solution” in the form of a CSF piston pump mounted in the centre of a follower plate, which fits into a drum and seals against the inside of the drum.

Two pneumatic cylinders force the plate onto the top of the product and as the pump empties the drum, the plate is drawn down keeping the inlet of the pump full of the product. A rubber seal on the follower plate effectively wipes the side of the drum as it travels downwards, sealing it and ensuring that very little product is wasted.

The pumps are available as quick-strip versions for easy cleaning without the need for tools.

Contact: Pump Engineering