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Pumps - Articles and news items

Pumping technology for the wine cellar: Modified progressing cavity pumps used to convey wine and mash sensitively

Featured news  •  1 December 2015  •  NETZSCH Pumpen & Systeme GmbH

Wine is one of the most sensitive drinks in the world. Even small disturbances during production can significantly reduce the quality…

Compact and extremely tough: Special hygienic rotary lobe pump delivers edible oil flexibly and with care

Featured news  •  1 December 2015  •  NETZSCH Pumpen & Systeme GmbH

In everyday practice in the foodstuff industry high demands on hygienic processing are required for the primarily sensitive product, simultaneously, there is the high pressure of competition and efficiency…

Crystallisation at an ideal temperature gives melt-in-your-mouth sensation

Featured news  •  1 December 2015  •  NETZSCH Pumpen & Systeme GmbH

Special chocolate pump enables tempering across whole conveying area…

NETZSCH progressing cavity pumps keep Pennsylvania company brewing quality beers

Featured news  •  1 December 2015  •  NETZSCH Pumps & Systems

At a Brewing Company in Pennsylvania in the USA, the brewmasters turned to relia-ble NETZSCH NEMO® progressing cavity pumps for the difficult jobs of moving spent grain and yeast through the brewing process…

EHEDG: Hygienic design of pumps

Issue 5 2015  •  28 October 2015  •  Ulli Zimmer, Head of Sales, Business Line, Hygienic Pump Technology, GEA Tuchenhagen GmbH

Critical importance is placed on hygiene in the production of food and beverages. Strict hygiene regulations apply as they are set forth in legislation. In addition to assuring careful transport of food products, components used in the food-processing and cosmetics industries must satisfy many stipulations…

Hygienic design of pumps, homogenisers and dampening devices: Updated EHEDG guideline Doc. 17 (Third Edition, April 2013)

Issue 4 2013  •  28 August 2013  •  Ralf Stahlkopf, Chairman of the Subgroup Pumps, Homogenisers and Dampening Devices, EHEDG

The third revised edition of EHEDG Guideline Doc. 17 was finalised and published in spring 2013. This article highlights and summarises the contents of the updated document which was drafted by a team of 20 international EHEDG experts from equipment manufacturers, the food industry and academia. For more details, please refer to the guidelines list on the EHEDG webpage.

The objective of EHEDG Doc. 17 is to provide a set of minimum require – ments for pumps, homogenisers and dampening devices for hygienic and aseptic applications to ensure that food products are processed hygienically and safely. In standard design, a food pump must be constructed according to hygienic requirements and ensure gentle product handling. For special requirements, the pump should optionally allow for retrofitting (e.g. jacketed pump housing, single, quenched or double mechanical seals).

Typical pump materials (metallic or non-metallic, elastomers and synthetics) and the quality of cast surfaces are indicated and cross references are made to other EHEDG Guidelines. Differences between the EHEDG Guidelines (Europe) and the 3-A Standards criteria (USA) are described in the document. For CIP food pumps, a surface roughness Ra ≤ 3.2μm must be kept. Optionally, on the customer’s request it should be possible to provide surfaces of Ra < 0.8μm. In this respect, 3-A stipulates that for CIP food pumps, a surface finish of Ra ≤ 0.8μm must be observed in principle.

Hygienic design of pumps: an EHEDG perspective

Issue 4 2012  •  5 September 2012  •  Maxime Chevalier, EHEDG Member

Historically, maintaining the hygiene of a food process required a complete or partial disassembly and manual cleaning of every component (Cleaning out of Place: COP). The 1950’s saw the development of a method to clean the equipment without dismantling (Cleaning in Place: CIP) with the benefit of better repeatability, reduced downtime and reduced recontamination risk. Even if COP procedures are still used and recognised today, the CIP method has prevailed due to on-going technical breakthroughs and development. Consequently, pumps and any related equipment have been the subject of extensive research in order to maintain the utmost degree of hygiene within a food processing plant.

In Europe, food safety is mostly governed by regulations, directives and laws capped by the EC Frame Regulation 1935/2004, whereas the hygienic design and criteria of a pump are generally covered by standards such as EN 1672-2 and EN ISO 14159 maintained and published by the CEN (European Committee for Standardisation). Since 1989, the European Hygienic Engineering & Design Group (EHEDG) has been playing an increasing role in the publication of guidelines promoting hygiene during the processing and packing of food products. The documents produced by EHEDG cover a vast array of topics from air handling facilities design to the assessment of the microbiological tightness of a component. EHEDG focuses mainly on hygienic design and its assessment. It does not certify the ability of a material to be in contact with foodstuff although they are interrelated as a poor material selection could lead to contamination and microbiological hazard.

Hygienic pump design

Issue 2 2008, Past issues  •  13 June 2008  •  Tadeusz Matuszek, Gdansk University of Technology

In this article, a glimpse of theory and basic information regarding the pump data assumptions, together with the hygienic features of its elements, has been considered. It has been stressed that the main criteria for the decision taken with respect to the practical application of the variety of hygienic pump types should be the result obtained after the microbial test given.


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