Reach Food Systems - Transfer Pump

Applications & Use Cases

• Transferring viscous liquids and semi-solids in bakeries and confectionery.
• Moving sauces, purees, and gravies in ready-meal production.
• Handling dairy products such as yoghurt, cream, and cheese curds.
• Pumping fruit fillings and jams in industrial kitchens.
• Relocating brines and marinades in meat and poultry processing.

Typical Specifications

Typical capacity

For this class of equipment, capacities commonly range from 500 to 5,000 litres per hour, depending on viscosity and pump design.

Power supply

Units of this type typically operate on a 3-phase electrical supply, commonly 400V, 50Hz, with varying motor power.

Materials of construction

Product contact parts are generally made from food-grade stainless steel (e.g., 304 or 316L) to ensure hygiene and corrosion resistance.

Pump type

Transfer pumps for food processing are often positive displacement types, such as rotary lobe, progressive cavity, or peristaltic, suitable for gentle product handling.

Connections

Commonly features hygienic connections such as Tri-Clamp or DIN fittings, with typical diameters ranging from 1.5 to 3 inches.

Portability

Many transfer pumps are mounted on mobile frames with castors for ease of movement between different processing lines.

Footprint

A typical footprint for a mobile transfer pump is around 800mm x 600mm x 1200mm (LWH), though this varies significantly by capacity.

Frequently Asked Questions

• What types of products can this transfer pump handle?

  This category of pump is typically designed for viscous and shear-sensitive food products, including pastes, purees, sauces, and products with small particulates. Its suitability depends on the specific pump mechanism.

• Is this pump suitable for CIP (Clean-In-Place) systems?

• What maintenance is typically required for a used transfer pump?

• Can this pump handle products at elevated temperatures?

• What certifications should I look for in a food processing transfer pump?