Chili & Tomato
Pumping Chilli and Tomato Sauce Without Reducing Quality
This is how you reduce your energy consumption and also convey gently
High quality and, at the same time, inexpensive food is a contradiction for you? Not with NETZSCH Pumps & Systems. As a global supplier in complex fluid management, we offer you the optimal solution for gentle and efficient pumping of chilli and tomato sauce in the food industry.
We will show you how to reduce your energy consumption when pumping chilli and tomato sauce and how to pump gently and efficiently simultaneously. This is how you benefit from using a NEMO® progressing cavity pump in your production.
Do you want to pump chilli and tomato sauce efficiently in your production?
The demand for high-quality food is constantly increasing. Awareness and autonomy over one's diet are among consumers' goals today. In practice, however, the path to the goal often begins pragmatically: First and foremost, what tastes good and fits into the budget is eaten. To prevent a reduction in quality without increasing production costs, pumps are needed that convey particularly gently and efficiently. This also applies to chilli and tomato sauce, which is used in numerous dishes such as pasta, pizza or other foods. One company used a screw pump in manufacturing to pump the chilli and tomato sauce. However, this did not achieve the required flow rate and, at the same time, significantly reduced the product quality due to shearing.
How to prevent quality degradation when pumping chilli and tomato sauce
To avoid these problems and to ensure efficient production and gentle pumping of the chilli and tomato sauce, the existing unit was replaced by two NEMO® progressing cavity pumps from NETZSCH. The first pump transports the medium at a temperature of 65 °C into the heater. The second pump then conveys the chilli and tomato sauce at 98 °C into the hot holding section, which is connected upstream of the heat exchanger (cooler). Due to the design and the mode of operation of the progressing cavity pump, it offers you particularly gentle product conveying. In contrast to the screw pump used previously, the progressing cavity pumps work at a low speed, which does not impair the quality of the chilli and tomato sauce.
Chilli and tomato sauce: Change the pump and save energy
To achieve overall high delivery pressures and thus an efficient pumping process of the chilli and tomato sauce, the two progressing cavity pumps were connected in series. This configuration was necessary because the design of the pasteurisation system resulted in pressure losses of 35 to 40 bar. "Due to the heat exchanger and the holding distance, pressure losses accumulate", explains Rainer Gozzer, business field manager for food & pharmaceuticals at NETZSCH. "If these are distributed over two pumps, it is avoided that the product is subjected to too high mechanical loads."
This ensures gentle handling of the sauces during pasteurisation. The progressing cavity pumps from NETZSCH also offer you a CIP - "Cleaning-In-Place" and SIP - "Sterilisation-in-Place". This allows you to clean or sterilise the pump without removing it from the system. In addition, the elastomer materials used are manufactured by FDA (Food Drug Administration) and meet the requirements of Regulation (EC) No. 1935/2004. The two NEMO® progressing cavity pumps convey the chilli and tomato sauce without any loss of quality and reliably achieve the desired flow rate. At the same time, energy consumption was reduced by replacing the pumps and the associated change in technology.
NEMO® SA aseptic pump with bearing housing
- Medium: Chili and tomato sauce
- Throughput volume: 2 m³/h
- Temperature: 60 °C to 100 °C
- Rotation: 35 to 40 bar