Pistachio paste and pistachio cream: two consistencies, one type of pump
Pure pistachio paste is ground nuts and nothing else, thick and oily. Sweet pistachio cream adds sugar and fats and behaves more like a spread. Both are free of water, both thicken as they cool and both separate if left standing.
A positive displacement gear pump moves a fixed volume per revolution, so it handles either consistency at a steady flow rate.
Gentle pumping at low speed
Colour and flavour are what you sell in a pistachio product, and both suffer with excess heat. The pump should therefore run slowly. Thicker product means lower speed, and a geared motor unit gives the low revolutions needed.
If the cream has to be warmed to flow, the heating jacket available on the FX series lets you do it in a controlled way. The temperature is set by your process.
FX series in stainless steel, quick to strip down
The FX pump is machined entirely from solid stainless steel. It dismantles completely in a few minutes for internal cleaning and is prepared for C.I.P. washing. That helps at an allergen changeover, and it lets you reach the product left in the pump at the end of a batch. Six models cover displacements from 20.5 to 170.5 cm³ per revolution.
Small batches, filling lines and dosing
Pistachio is often worked in small batches. Dosing is done by regulating speed, since the flow of a gear pump is proportional to its revolutions. Tell our technical office in Bologna the product, the batch size and the flow rate, and we will indicate the model. You can reach us on WhatsApp or through the quote form.
We apply the same criteria to hazelnut cream, chocolate and other high viscosity food creams.
