Pumps for high-viscosity food creams
Self-priming volumetric pumps with external stainless steel gears designed for handling and dosing high-viscosity food creams: fillings, pastry creams, semi-finished bases, and dense products that require continuous flow, precise flow control, and maximum attention to hygiene and health standards.
Request technical advice on food cream pumps: we will analyze your line and suggest the most suitable solution for handling your creams in a stable and repeatable manner.
Prefer to talk on the phone? Call 051 0910402.
Main applications of food cream pumps
Our pumps are installed on confectionery production lines, filling departments, tank loading systems, and packaging lines where it is necessary to transfer thick creams without altering their consistency and structure. The goal is to keep the product uniform, avoid segregation, and minimize waste during dosing.
Pumps for fillings, stuffings, and process creams
Pumps designed to handle food creams with variable viscosity, even those that are sensitive to temperature. The internal geometry and surface finishes promote smooth flow, limiting mechanical stress and overheating that could compromise the appearance or flavor of the product.
- Transfer of creams from preparation tanks to filling lines
- Feeding dosing units and filling heads
- Handling of cold or warm creams with high viscosity
- Customized solutions for specific recipes and existing lines
Integration into existing lines and pump replacement
Food cream pumps can replace existing pumps that cause dosing, heating, or flow instability problems. We can evaluate the dimensions, connections, and cleaning methods already in use, proposing a solution that requires minimal plant intervention and brings about a concrete improvement in production.
- Retrofit on existing confectionery lines
- Optimization of dosages and cycle times
- Reduction of waste due to uneven dosing
- Support for the technical department during installation
Why a food cream pump must be precisely sized
In a food processing plant, an incorrectly sized pump can cause problems with product consistency, excessive shear, unwanted heating, or irregular dosages. This directly translates into waste, rework, and difficulty in maintaining consistent quality standards.
- Cream viscosity as a function of temperature and recipe
- Flow rate required to feed the dosing units correctly
- Head and pressure drops in the transfer line
- Washing and sanitizing requirements between batches
- Hygiene standards required by the quality department
Key features of pumps for food creams
The pumps are designed to combine efficiency, hygiene, and ease of cleaning. Careful selection of materials and internal finishes is essential to reduce washing times, prevent stagnation, and minimize the risk of contamination or product defects.
- Stainless steel body and components suitable for food contact
- Smooth internal surfaces to reduce cream residue
- Versions designed for CIP washing or quick disassembly
- Option of heating jacket or temperature maintenance
For detailed technical data on food cream pumps: 051 0910402
Talk to a technician about your cream system
If you need to handle thick food creams and are experiencing dosing difficulties, clogging, or consistency variations along the line, talking directly to a technician will allow you to quickly identify the cause and find the most suitable solution. We can analyze your system layout, product type, and process constraints to offer you a gear pump that meets your production and quality objectives.
Direct phone number: 051 0910402
If you prefer, you can email or use the form (if available on other pages) to send us your system specifications: type of cream, viscosity, temperature, flow rate, head, and washing method. Based on this data, we will prepare a dedicated technical proposal and suggest any improvements to the existing circuit.
Process data and available configurations
The performance of a food cream pump depends on the correct combination of gear geometry, rotation speed, materials, and washing methods. A superficial evaluation can lead to solutions that only work partially, causing problems when the product’s recipe, temperature, or viscosity changes.
For this reason, various configurations are available with different seals, more or less aggressive internal finishes, CIP washing options, and the possibility of integrating heating or cooling jackets, depending on the needs of your line.
Technical support from selection to production
Our support is not limited to the supply of the pump. We can work with your technical department to define flow rates, speed profiles, start-up and shutdown cycles, washing procedures, and periodic checks. In this way, the pump becomes an integrated part of the process, reducing unexpected events and facilitating daily production work.
Scheduled maintenance and sanitization
In the food industry, maintenance concerns both mechanical reliability and the maintenance of hygiene standards. A well-sized and properly managed pump simplifies sanitization plans, reduces downtime for washing, and helps minimize waste related to residues or contamination.
Services available for the food cream sector
- Pre-sales technical consulting dedicated to food creams
- Pump sizing based on product and process
- Support for integration into existing lines
- Analysis of problems on systems already in operation
- Maintenance and scheduled sanitation plans
Contact a technician for a free assessment
Each food cream has its own specific rheological behavior, temperature sensitivity, and process constraints. Before working on the pump, it is essential to understand how the product behaves along the line, during transfer and dosing.
In just a few minutes on the phone, we can assess the type of application, check whether the current pump is adequate or whether it would be better to consider a more efficient alternative, and propose a technical solution in line with your production and quality objectives.
Talk now to a technician specializing in food cream pumps: 051 0910402
If you prefer, you can send diagrams, photos, or process data by email or contact form: we will analyze your application and propose a targeted solution to improve the efficiency, hygiene, and continuity of service of the line.
Related pages
Overview
Food industry
Bitumen
FAQ – Frequently asked questions about food cream pumps
Are the pumps suitable for thick creams with pieces or inclusions?
It depends on the size and quantity of inclusions. In many cases, it is possible to handle them, but it is essential to evaluate the actual product to avoid damage or blockages.
Can the pumps work with multiple cream recipes with different viscosities?
Yes, as long as the sizing takes into account the viscosity range and operating conditions. We can help you define a configuration that handles multiple products.
Can the pump be connected to existing dosing systems?
Yes, it is often sufficient to check the flow rate, pressure, and control mode to integrate the pump with existing dosing and filling machines.
What type of cleaning is recommended for cream pumps?
Depending on the process, automatic CIP washing or quick disassembly for manual cleaning can be provided. The choice depends on volumes, product change frequency, and internal hygiene policies.
What information is needed for a quote?
For an initial analysis, the following information is sufficient: type of cream, viscosity, temperature, flow rate, head, and cleaning method. With this data, we can give you concrete answers right from the first phone call.