Pumping peanut butter made easy using MasoSine SPS200
PROCESSING
Products with viscosities up to 8 million cP can Faced with a failing progressive cavity pump be transferred with powerful suction. when trying to transfer peanut butter from Capable of handling soft solids up to the grinder to a holding tank, a food plant 60 mm, the pumps are able to deliver in Pretoria, South Africa, has found a constant feed of whole foods, meats, a more reliable and cost-effective confectionery, dairy products and solution in a MasoSine SPS200 process concentrates. pump from Watson-Marlow Fluid To date, the Pretoria peanut butter Technology Group. plant reports that the MasoSine SPS200 Selected, among other factors, for its has been pumping successfully with viscous pumping ability, the MasoSine minimum downtime and has offered SPS200 features a sinusoidal rotor that delivers a lower shear, gentle pumping considerable savings in maintenance costs action that safely transfers delicate products compared with the progressive cavity pump. ©C without risk of degradation. This is in contrast This is due to the pump’s simple design, with rysta lub l Alifanow/Dollar Photo C to the PC pump deployed previously, which battled one shaft, one rotor, one seal and no timing gears. to pump the high viscosity of peanut butter, while the dry Maintenance and cleaning of the SPS200 takes just minutes running due to inconsistent feed between the grinder and the and can be performed in-situ by a line operative (or by a CIP hopper led to reduced suction. process, if required). The SPS200 was installed in April 2014 and was The SPS200 runs intermittently to pump circa 5 tons of immediately set to work pumping 250,000 cP viscosity peanut peanut butter to the holding tank every day. butter at a rate of 1000 L/h (85°C, against ±9 bar). MasoSine SPS pumps are suitable for a multitude of Watson-Marlow Fluid Technology Group applications up to 15 bar pressure and 99,000 L/h flow rate. www.wmftg.com.au
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March/April 2016
www.foodprocessing.com.au