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Limit product waste with the right choice of a pump

Supplier: Hurll Nu-Way
09 April, 2015

The food processing industry has been traditionally using lobe and piston pumps – in most situations they offer good sanitary qualities and are flexible across multiple products. However, the technology has its limitations, which were accepted by food manufacturers as something inevitable.

High maintenance costs, low accuracy, poor volumetric consistency and significant product loss are the burden of the manufacturing industry. These problems are caused by constant rebuilds, leaking seals, product left at the bottom of the tanks and in the pipes– all these facts should make the savvy managers to look for the alternatives.

The most efficient solution is an eccentric disc pump, operating on the eccentric movement principle – the disc placed inside a pump cylinder rotates, creating two distinct pumping chambers. This produces a regular flow rate with low pulsations, low cavitation, and limited slip or shear even when handling the most delicate products, such as whole strawberries in syrup.

The manufacturer of the eccentric disc pump, Mouvex, distinguishes ten advantages of their pump technology over competing technologies:

  • Self-priming
  • Effective line-stripping
  • High volumetric consistency against varying pressure
  • High volumetric consistency against viscosity changes
  • High volumetric consistency against wear
  • No mechanical seals
  • No pulsation
  • Dry-run capable
  • Totally hygienic (CIP, 3A, EHEDG approved)
  • Low shear

The major advantage of eccentric disc pump for the food processing industry is its ability to reduce operational costs via its product recovery capability. Here are some examples:

  • Manufacturers of cookies were losing ca. 50 kg of white chocolate coating per week and were forced to clean the pump several times per month. They changed the lobe pump to eccentric disc pump, which resulted in trouble-free 24/7 operation for over two years (and counting).
  • Due to poor volumetric consistency of an ECP pump, the sauce manufacturer was rejecting 15-20 per cent of the pouches not meeting the pre-determined weight. Changing to Mouvex allowed the manufacturer save on time and money and significantly reduce product losses.
  • Yogurt manufacturers were losing more than $100,000 in product per line per year. Eccentric disc Mouvex pump helped recover over 70 per cent of the product and significantly improved their bottom line.

Australian manufacturers also value Mouvex pumps and use them for pumping chocolate, glucose, galacto-oligosaccharides (GOS), yoghurt, cream and sauces.  If you seek to improve your bottom line and achieve considerable product recovery, talk to us about this fantastic invention – Eccentric Disc Pump.