search.noResults

search.searching

dataCollection.invalidEmail
note.createNoteMessage

search.noResults

search.searching

orderForm.title

orderForm.productCode
orderForm.description
orderForm.quantity
orderForm.itemPrice
orderForm.price
orderForm.totalPrice
orderForm.deliveryDetails.billingAddress
orderForm.deliveryDetails.deliveryAddress
orderForm.noItems
FEATURE FOOD & BEVERAGE CHOC FULL OF FOOD INDUSTRY FEATURES


A new addition to the VIKING CHC range, available from Michael Smith Engineers, features a seal modification developed for chocolate processing


W


hen specifying pumps, most if not all users place reliability and leak-


free performance at the top of their list of essential requirements. This is certainly the case for pumps used in food and beverage applications where leakage prevention, improved reliability and compliance with food safety standards are usually pre-requisites. A good example of pumps which meet these exacting requirements is the VIKING CHC range of cast iron gear pumps, available in the UK through MICHAEL SMITH ENGINEERS. The latest addition to the Viking range


of internal gear pumps features a seal modification which has been developed for pumps used on chocolate processing and other similar applications. The seal modification features an O-Ring Seal Bushing (OSB), which is effectively a combined bracket bushing and seal gland, with double O-ring seals, housed in a cast-iron cylinder and with back pull-out accessibility. The OSB ring seal has been designed to


fit all the pumps in Viking’s Universal Seal Series with the specific aim of keeping chocolate (and other similar foods) from leaking out along the pump shaft. The static O-Ring seals between the OSB and the bracket prevent leakage outside of the OSB, whilst the area between each set of inner and outer rings is filled with food- grade grease to provide lubrication and acts as a double seal barrier to prevent leakage along the shaft. The exterior of these


pumps uses existing plugged holes in the bracket for a grease nipple and relief fitting to ensure that the risks of over- pressure are eliminated. Grease can be added until it appears out of the relief fitting to ensure that all air has been purged. To ensure optimum reliability, Viking focused on the three areas where


All Viking wetted


materials in these pumps have been tested for leachability of harmful substances and are food-safe


chocolate solids can build-up and seize a pump – the bracket, the area behind the pump rotor and idler bushing. First, the OSB keeps chocolate out of the bracket and so eliminates a key area of chocolate entrapment.


Secondly, the pump casing


features flush and suck back grooves which create flow behind the pump rotor, helping prevent solid product build-up and reducing thrust on the bearings. An


The O-Ring Seal Bushing (OSB) is effectively a combined bracket bushing and seal gland, with double O-ring seals


THE CREAM OF CROP IN PUMP TRANSFER TASKS


When world famous Cornish creamery Rodda’s installed a new depositing machine at its factory, the company’s previous success with a MasoSine pump from Watson-Marlow Fluid Technology Group (WMFTG) ensured it returned to the same source for a second unit. This time around, an energy-efficient Certa 100 was recommended to transfer a range of double and single cream products from mobile storage tanks to the hopper of the new depositing machine. In 2012, Rodda’s installed a MasoSine SPS 200 sine pump as part of a new clotted cream line, and its


reliable performance has impressed the maintenance team. “Over the past six years of hard work we’ve had virtually no maintenance issues with the SPS 200; it has basically looked after itself,” said maintenance supervisor Paul Johnson. “Importantly, the pump does not damage or compromise product integrity, which is crucial to our production process.” This same approach was needed for the company’s new pouring cream production facility: low shear, low


pulsation and gentle handling. Unlike traditional pumps with rotors that cut through the fluid, Certa’s sinusoidal rotor gently carries product through the pump to reduce shear, while cutting power consumption by up to 50% with high-viscosity fluids. Further advantages delivered by sinusoidal technology include virtually no pulsation, simplicity, reliability, interchangeable parts and low cost of ownership. Watson-Marlow’s technical team advised A E Rodda and Son that the smallest pump in the Certa range, the Certa 100, would meet their requirements. This pump delivers the required flow rate of up 4200 l/h. In terms of the process, a mobile storage tank is wheeled


up to the new depositing machine, where upon the Certa 100 transfers cream from one to the other. The pump is mounted low, facilitating a head of two metres into the machine’s hopper. No priming is required. “We’ve had the MasoSine Certa 100 for around 12 months and there have been no issues whatsoever,” reported Johnson. “Moreover, the pump is impressively quiet and is extremely energy efficient. From experience we have learnt that it is three times more expensive to run a pneumatic pump than an electric pump.” Watson-Marlow Fluid Technology Group www.watson-marlow.com


20 MARCH 2019 | PROCESS & CONTROL


added benefit of these double grooves is that they allow for faster flushing with edible oil when chocolate manufacturers want to switch from dark to milk chocolate processing on the same pump. Finally, the CHC Series pumps


incorporate a drilled idler gear with hard cast iron bushing and special internal clearances to prevent chocolate caking and build-up as well as reducing burning and binding.


To address concerns about hygiene, the new HC Series pumps comply with EC 1935/2004, an EU standard that limits leaching of harmful materials from food processing equipment into food. Other standard features and benefits of the pumps include: steel rotors which ensure gear tool strength for handling high viscosity liquids, hardened steel shafts, idler pins and iron bushings which help to minimise wear of O-rings when handling abrasive chocolate and liquors. In addition, reversible flow helps with application flexibility while a rotatable pump casing means the same pump can be used for right or left hand configurations and also allows for in-line porting when using two 45º elbow connections. Furthermore, the jacketed bracket and pump head means the chocolate is in a liquid state at start-up which helps with standardising pumps throughout the plant. The O-ring seals are retrofittable onto existing 124A & 224A series pumps making change easier for users who are already operating some models of Viking pump.


Michael Smith Engineers www.michael-smith-engineers.co.uk





Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52