Bakon - Transfer Pump

Applications & Use Cases

• Transferring viscous food products such as sauces, creams, and purees.
• Moving delicate ingredients like fruit fillings or prepared salads without damage.
• Circulating brines, marinades, or glazes in processing lines.
• Dosing precise amounts of ingredients into mixers or packaging machines.
• Emptying bulk containers or IBCs of liquid food products.

Typical Specifications

Typical capacity

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

Power supply

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

Pump type

Transfer pumps for food processing are typically positive displacement pumps, such as rotary lobe, peristaltic, or progressive cavity, chosen for gentle handling.

Materials of construction

Wetted parts are commonly manufactured from food-grade stainless steel (e.g., 304 or 316L) to ensure hygiene and corrosion resistance.

Connections

Process connections typically include hygienic clamp (e.g., Tri-Clamp) or threaded fittings, with sizes commonly ranging from 1.5 to 3 inches.

Temperature range

These pumps are typically designed to handle products within a common food processing temperature range, often from 0°C to 90°C, though specific limits vary.

Frequently Asked Questions

• What types of products can this pump handle?

  Food transfer pumps are typically designed for a wide range of liquid and semi-liquid food products, including viscous items, those with particulates, and shear-sensitive materials. The specific suitability depends on the pump's internal design.

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

• What maintenance is typically required for a transfer pump?

• Can this pump handle products with solids or particulates?

• What is the typical lifespan of a used transfer pump?