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.
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