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Edward Lowton
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Piston pump handles liquids with high viscosity
02 July 2013
Manufacturers in the chilled prepared food market are often required to provide solutions which overcome the challenges of handling a huge variety of ingredients, while maintaining ever-increasing quality control standards.
For example, transferring high viscosity ingredients such as tomato puree, pulps and syrups, presents unique pumping issues. CSF piston pumps from Pump Engineering are suited to the challenge of transferring thick, viscous ingredients from tanks, drums and IBCs, and are available as quick-strip versions which can be dismantled easily for cleaning, without the need for tools.
The pumps are available as a long version for drum emptying where the piston is below the liquid level to enable the pump to handle liquids with a very high viscosity. The positive head and bottom entry positioning of the pump combine to ensure improved flowrate and increased efficiency. Short versions are available for bottom discharge vessels or wall-mounting where required.
CSF pumps are air-operated and depending on model, will deliver pressures to 20 bar, while flow rates reach to 100L/min.
They can be fitted with a special bag-in drum inlet, a feature which prevents the plastic drum lining used in some containers, from being sucked into the pump. For non-flowable creams, pastes, gels and waxes, the pumps can be fitted with a follower plate and single or two post ram.
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