Pump up dairy manufacturing with the best pumps and valves

Though relatively small in stature, pumps and valves have a big impact on environment friendly dairy processing. Incorporating the optimal pumps and valves is crucial if processors are to minimize working bills while maintaining product high quality.
“Designing a dairy processing system with the correct pumps and valves will save a lot of money over time as a result of greater effectivity and lower upkeep costs,” says David Kellin, applications engineer with Middleton, Wis.-based Fristam Pumps USA.
Selecting pumps that are the proper size for every utility, for example, helps processors avoid the utilization of larger-than-necessary motors, which will cut back power consumption and put on and tear while increasing part longevity, he states. The right valves also will lower operating costs by minimizing pointless friction losses, Kellin provides.
Leveraging the suitable pumps and valves additionally will reduce downtime, and the right valves “and well-thought-out logic” will permit the acceptable amount of flow without wasted stress loss, says Bob Garner, engineering manager for Glendale, Wis.-based Ampco Pumps Co.
Marked down and valve choices will range in accordance with the dairy product’s traits and the position of the tools on processing strains, says Kevin Trauth, vice president of engineering for Rodem Inc., a Cincinnati-based pump and valve producer.
Indeed, pumps may vary in size, kind, and configuration in accordance with circulate charges, stress, viscosities, temperatures, and other variables, Kellin states.
“While a normal centrifugal pump may be excellent for pumping water-like fluids similar to milk or for clean-in-place processes, processors might have a positive displacement pump to efficiently pump viscous merchandise corresponding to cheese curds, yogurt, or cottage cheese,” he says.
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