Engineering Pump

Characteristic features of this type are the low sensitivity to abrasive properties of the fluid and the presence in it hard and fibrous inclusions, as well as the ability of fluid with high viscosity without disturbing the structure of the environment and without significant performance degradation pump. Thus, the main area of single-rotor pumps are pumping high viscosity and trudnotekuchih liquids such as pate, cheese, pasta, mince. With proper selection of technical parameters Vortex pumps have no mechanical impact on the pumped fluid. These pumps have high self-priming ability. They are widely used to supply filling in candies, ice cream, iced cheeses. Another type of positive displacement pumps are rotary pumps. This form does not replace the screw device, and complements them.

They are also able to gently pump the product without breaking the structure. Their advantages over other types of mechanisms are bulk ratio of dimensions and performance, as well as the slow-speed when operating. The design of rotary pumps allows them to manufacture a heating jacket or cooling, depending on the requirements of technology pumped product. Sanitary and technical requirements for pumping equipment in connection with the specific industry to the food pump impose extremely stringent selection criteria. Firstly, it is tough hygiene requirements for the material from which the pump. High-quality pumps for the food industry must meet international norms and standards, such as, for example, the Guide to Engineering eu rules and standards of gmp, Standards fda, health norms 3A, hygienic standards of food industry, the din en 12462 Biotechnology, recommendations ehedg (European Hygienic Equipment Design Group – European Commission to design and manufacture of sanitary equipment) and qhd (Qualified Hygienic Design – design with good hygiene).