Mobile hygienic pump kit for high temperature viscous sauces

01 December 2020

Find out how a bakery has automated the process of transferring viscous sauces into a process at high temperatures.

A traditional bakery established for over 50 years was looking to improve the way fruit Jams, toffee sauce, fruit curds and whipped cream were transferred into process at temperatures of up to 110°C.

Traditionally, the company transferred sauces via totes or buckets. It wanted to improve on this process by automating food transfer to reduce the likelihood of operator burns or accidents and eliminating the need for manual lifting and tipping of containers.

North Ridge Pumps was called in to help find a suitable solution. It worked with the bakery to customise a hygienic mobile pump kit with control panel to enable operators to easily start, stop, control flow and reverse sauce transfer with very little training required to do this.

The pump kit was designed with built-in alarm and controls to prevent accidental damage being performed to the pump.

Built in hygienic grade stainless steel, and with an internal finish to Ra 0.8um meant the kit was independently hygienically certified (3A) and suitable for automated cleaning and sterilisation operations (CIP & SIP) eliminating any potential cross-contamination issues between batches.

The unit also featured a control panel and motor shroud cover in stainless steel, improving the ease and speed at which the unit could be cleaned.

For more information about this application please go to: https://www.northridgepumps.com/article-295_mobile-high-temperature-hygienic-pump-kit-for-viscous-fluids?catid=72