SURVEY REVEALS LACK OF PUMP AWARENESS IN FOOD AND BEVERAGE INDUSTRY

According to the ‘Process to Progress’ survey, 50% of food and beverage manufacturers, are unaware of progressing cavity pumps and do not realise that these revolutionary pumps can automate labour intensive processes and deliver significant cost savings, while maintaining the quality of the end product.

Jars image news sectionCommissioned by Mono NOV®, the survey set out to explore the awareness and use of pump technology in the food and beverage industry. In-depth interviews were carried out with key decision makers and influencers from across the industry who gave their opinions on a strictly non-attributable basis.

The survey indicated that factors such as controlling maintenance and running costs, retaining product quality and high levels of hygiene were most important for manufacturers. These are all areas where progressing cavity pumps can deliver measureable improvements, which indicates that food and beverage manufacturers would benefit considerably from greater knowledge of their potential applications and wider commercial benefits.

“This survey has shown that there are some real opportunities for those manufacturers with vision to get ahead and improve their manufacturing and waste management processes.” says Simon Lambert, Mono’s General Manager Europe.

“The onus is on pump systems and solutions providers like us to work with the industry to raise awareness of the potential and versatility of pump, screen and grinder technology. The survey results revealed that the use of progressing cavity pumps for food and beverage manufacture has simply not been considered by many companies, even though they can be used to process alcoholic and non-alcoholic beverages, bakery, dairy products, meat, fruit and vegetables, sauces, preserves, confectionery and fats and oils.

Progressing cavity pumps consist of a single helix rotor, which revolves within the double helix stator. This action creates a continuous cavity that carries the pumped product intact through the pump as the rotor rotates.

This unique design is highly efficient at handling difficult to transfer viscous products and ingredients, such as sugar syrups, sauces, soups and gravies, meat slurries and pastes, with or without solid inclusions and liquids containing entrained gases. 

The pumps are available with food approved grades of resilient stators and are suitable for Clean-in-Place and Sterilisation-in-Place routines, enabling complete cleaning regimes to be implemented without dismantling pipework.

The flow rate of progressing cavity pumps is directionally proportional to pump speed and maximum efficiency is maintained at any pump speed, which means that the pumping rate can be carefully controlled to meet process demands through the use of variable speed drives, without wasting energy.

To find out more about how progressing cavity pumps, screens and grinders can improve the energy and cost efficiency of food and beverage manufacture, contact Mono on info@mono-pumps.com.