Positive Displacement Pumps for Food and Beverage Plants: Buying Guide

Executive buying summary

Positive displacement pumps are essential for moving liquids within food and beverage plants, from raw ingredients to finished products. Selecting the right pump involves balancing performance requirements with hygienic design, space constraints, and operational costs. Total cost of ownership is influenced by factors such as energy efficiency, maintenance frequency, and the robustness of the materials of construction. A critical risk to avoid is selecting a pump that is not suitable for the viscosity or abrasiveness of the product being handled, potentially leading to premature failure and downtime.

• Careful consideration of the product's properties – viscosity, solids content, temperature – is paramount for selecting the appropriate pump type.
• Hygienic design and ease of cleanability are essential to meet stringent food safety standards and prevent contamination.
• Compliance with relevant regulations, including EHEDG or 3-A standards and UKCA or CE marking, is a non-negotiable requirement.
• The long-term operational costs, including energy consumption and maintenance, should be factored into the purchasing decision.
• Adequate space for the pump and associated piping, along with accessibility for maintenance, must be considered during the planning phase.

Equipment types compared

Key features to look for

• Materials of Construction: Ensure compatibility with the product being handled and resistance to corrosion; ask for material certifications and traceability.
• Hygienic Design: Look for crevice-free designs, smooth surfaces, and clean-in-place (CIP) compatibility to minimise the risk of bacterial harborage; request documentation of EHEDG or 3-A compliance.
• Sealing System: Consider the type of seal and its suitability for the application, particularly for volatile or hazardous products; inquire about seal material compatibility and leak rates.
• Drive System: Evaluate the motor’s efficiency and suitability for the operating conditions, including potential for variable speed control; check for ecodesign compliance.
• Ease of Maintenance: Assess the accessibility of components for inspection and repair; request a maintenance schedule and list of critical spare parts.
• Noise Levels: Consider the impact of pump noise on the working environment; ask for noise level data and potential mitigation strategies.
• Footprint and Weight: Account for space limitations and floor loading capacity; request dimensional drawings and weight specifications.
• Validation and Testing: Confirm the pump’s performance and hygienic integrity through testing and validation; ask for test reports and validation protocols.

Pros and cons of each equipment type

Rotary Lobe Pump

Pros:

• Handles solids effectively.
• Gentle pumping action, suitable for shear-sensitive products.

Cons:

• Can be more complex to maintain than other types.
• May be less efficient at lower viscosities.

Progressive Cavity Pump (PCP)

Pros:

• Excellent for highly viscous products.
• Self-priming capability.

Cons:

• Rotor and stator wear can be a concern with abrasive products.
• Not suitable for products with large, hard solids.

Peristaltic Pump

Pros:

• Gentle pumping action, ideal for shear-sensitive products.
• Sealless design eliminates leakage.

Cons:

• Limited capacity and pressure capabilities.
• Hose replacement is a recurring maintenance item.

Diaphragm Pump (AODD)

Pros:

• Handles abrasive fluids effectively.
• Self-priming capability.

Cons:

• Can be noisy.
• Diaphragm replacement is a recurring maintenance item.

Gear Pump

Pros:

• Capable of high pressures.
• Relatively compact design.

Cons:

• Not suitable for fluids containing solids.
• Can be noisy.

Which facilities each type suits

• Rotary Lobe Pump: Suitable for fruit processing, dairy plants, and breweries where gentle handling of solids is required.
• Progressive Cavity Pump (PCP): Ideal for viscous products like honey, molasses, and chocolate liquor in food processing.
• Peristaltic Pump: Best for metering and dispensing precise volumes of shear-sensitive products like enzymes or flavourings.
• Diaphragm Pump (AODD): Appropriate for handling abrasive products like fruit pulp or vegetable slurries.
• Gear Pump: Suitable for high-pressure applications such as oil injection or hydraulic systems in beverage production.

Buyer's checklist

1. Confirm the product's viscosity, solids content, and temperature range to ensure pump suitability.
2. Verify compliance with relevant food safety standards (EHEDG or 3-A) and regulatory requirements (UKCA or CE marking).
3. Assess the available space and floor loading capacity for the pump and associated piping.
4. Determine the required flow rate and pressure to meet process demands.
5. Evaluate the pump's energy efficiency and potential for variable speed control.
6. Request a detailed maintenance schedule and list of critical spare parts.
7. Inquire about the supplier’s experience in the food and beverage industry.
8. Ensure the pump is supplied with appropriate certifications and documentation.
9. Arrange for operator training on pump operation and maintenance.
10. Establish a service agreement for preventative maintenance and emergency repairs.