Hygienic Pumps for Favorite Fruits: A Clean Affair

Progressive cavity pumps are also used for the precise dosing of dough and food additives.

THE INCREDIBLY GENTLE JOURNEY OF A STRAWBERRY INTO A YOGHURT

Strawberries are among the Germans’ favorite fruits. Statistically, every German consumes 3.4 kilos of the delicious fruits every year. By no means only fresh from the field: strawberries are also a pleasure to eat deep-frozen, as jelly or jello, as puree, sauce, ice cream, a smoothie or in yoghurt. The processing of both fruits and vegetables requires very sophisticated technology because fruit and vegetables have to be treated gently in order to preserve their valuable vitamins. Ideally, all surfaces that come into contact with these foodstuffs must be easy to clean with little or no dismantling work. Hygiene and safety standards in the food and beverage industry have increased over the last few years. In addition, producers not only have to comply with the strict product liability laws, but in the global competition they also have to satisfy the high demands of well-informed critical consumers. Manufacturers of cosmetics and pharmaceutical products also place the highest demands on exemplary technical solutions and customized systems for their production processes. The most commonly used pumps in the food industry are centrifugal pumps. These are used for liquids with relatively low viscosities. At higher viscosities, however, their use is no longer recommended from an economic pointof view, as the efficiency of the pump decreases. Here, progressive cavity pumps can represent an alternative: for the purposes of transport and dosing in equal measure.

HIGH-TECH FOR THE PROCESSING OF FRUIT AND VEGETABLES