Meeting fast food challenge
July 1st 2006

The chilled prepared food market has seen massive growth in the last few years with pizza, soups and pasta sauces becoming one of the largest sectors. To meet demand, manufacturers have to overcome the tricky processing challenges of handling an increasing variety of ingredients, while maintaininbg the highest quality control standards.

Transferring thick, high viscosity ingredients such as tomato pure, pulps, creams and so on presents pumping problems. CSF piston pumps from Pump Engineering transfer such ingredients from tanks, drums and IBCs.

They are available as quick-strip versions, so can be dismantled easily for cleaning, without the need for tools.

Long versions are offered for drum emptying where the piston is below the liquid level. Short versions are available for bottom discharge vessels or wall-mounting where required.

Pumps are air-operated and, depending on the model, will deliver pressures to 20bar, while flow rates reach 100L/min.

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