It is almost impossible to think of any food or beverage that is produced without pumps playing some part of the process. The difference with other applications with the exception of the manufacture of pharmaceuticals is that the pumps used in the food industry have to meet the highest standards of hygiene and be built to allow for them to be easily stripped down and cleaned. Sometimes the pumps are even designed to allow them to be cleaned and sterilized with steam or caustic solution where they are installed, a feature known as Clean In Place (CIP).
These pumps tend to be made of high quality Stainless Steel, polished to a high quality finish so that bacteria can not lodge on the surface which gains them certification to 3A, EHEDG and other recognised standards. All the many varied and different types of pump design mentioned elsewhere on this website are manufactured to meet the exacting modern standards for HYGIENIC pumps. Due to the nature of the products being pumped a large proportion of these hygienic pumps are built with an emphasis on handling liquids with a high viscosity and solids handling capability.
HYGIENIC, PHARMACEUTICAL, FOOD & BEVERAGE
Products handled can vary from beer, soft drinks, orange juice, whisky and other spirits to honey, jam, fondants, tomato paste, purees, custard, beans and butter. Regardless of the type of food being handled, it is essential to select the correct pumping mechanism so that the pumped product is not compromised by the pumping process and that fruit stays whole, milk does not turn into cream
and other products are not homogenised or damaged out of recognition to the original medium, due to the pumping process. There are many aspects of the food and drinks industries where at the initial stages, specialist hygienic pumps are not required to be part of the process and we deal with these applications elsewhere on this website.