High viscosity food creams: what the pump is up against
Food creams fall into two families. Water-based ones, such as custard-type fillings, mayonnaise and jams, are sensitive to rough handling and must be cleaned out thoroughly. Fat-based ones, such as nut pastes, cocoa spreads and anhydrous fillings, thicken as they cool and can separate when left standing.
In both cases a centrifugal pump gives up as viscosity rises. A positive displacement gear pump moves the same volume at every revolution and keeps its flow rate.
FX series: a food cream pump machined from solid stainless steel
The FX series is made entirely of stainless steel machined from solid. It was designed for the food, cosmetic and pharmaceutical industries and is used with mayonnaise, yoghurt, jams, chocolate and creams. Six models cover theoretical flow rates from 19.4 to 247.1 l/min. A jacket for heating or cooling is available, useful when a fat-based cream must be kept warm or a delicate one kept cool.
Cleaning between one recipe and the next
A line that fills several creams needs a pump that can be cleaned quickly and checked by eye. The FX pump dismantles completely in a few minutes for internal cleaning and is prepared for C.I.P. washing. Flavours, colours and allergens from the previous batch can be removed before the next one starts.
Filling and dosing of spreads and fillings
Gear pump flow is proportional to speed. With a geared motor and speed control the same pump transfers cream from the mixer to the hopper and meters it to a filling or depositing machine. The denser the cream, the lower the speed we choose.
Tell our technical office in Bologna the product, the flow rate and the temperature, by WhatsApp or with the quote form, and we will propose a model. We have dedicated pages for hazelnut cream, pistachio cream and chocolate.
