Winyard - 2000 Transfer Pump

Applications & Use Cases

• Transferring viscous liquids and semi-solids in food production lines.
• Moving soups, sauces, and purees between processing stages.
• Handling dairy products such as yoghurts and creams.
• Pumping fruit preparations and confectionery fillings.
• Transferring ingredients like oils, brines, and flavourings.

Typical Specifications

Typical capacity

For this class of equipment, capacities commonly range from 1,000 to 10,000 litres per hour, depending on product viscosity and pump design.

Power supply

Units of this type typically operate on a 400V, 3-phase electrical supply, requiring a suitable industrial connection.

Pump type

Given the description of handling dense consistency products, this is likely a positive displacement pump, such as a rotary lobe or progressive cavity type.

Materials of construction

Components in contact with food products are typically constructed from food-grade stainless steel (e.g., 304 or 316) to ensure hygiene and corrosion resistance.

Typical footprint

A transfer pump of this nature commonly has a compact footprint, often around 0.5m x 0.5m to 1m x 1m, excluding ancillary pipework.

Maintenance requirements

Routine maintenance typically involves checking seals, bearings, and rotor/stator wear, with periodic cleaning and sanitisation being essential for food safety.

Frequently Asked Questions

• What types of products can this pump handle?

  This type of pump is generally suitable for a wide range of liquid, viscous, and semi-dense food products, including soups, sauces, purees, and products with small particulates. Its capability for 'dense consistency products' suggests it can handle higher viscosities.

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

• What spare parts are commonly required for this type of pump?

• Can the flow rate be adjusted?

• What are the typical installation requirements?