Confectionary

MasoSine pumps at confectionary manufacturer

MasoSine positive displacement pumps are being used by specialist chocolate and confectionery manufacturers to overcome difficult production challenges including:

  • Removing instances of product damage due to high shear and heat - a frequent problem with alternative pump technologies, like lobe and gear pumps
  • Providing easy, hygienic cleaning and maintenance characteristics
  • Ensuring easy handling of viscous products such as caramel
  • No damage to inclusions like candy and nuts

     

Watson-Marlow pumps make changing flavor, colorant or additives into a quick and simple task; simply change the pump tube. This ensures product quality and consistency throughout the production process.

 

Applications

  • Low shear confectionery application
  • Abrasive candy coating application
  • Waste minimised with peristaltic pump
confectionary

confectionary

Key products

  1. Certa pump

    Certa pump

    Low shear, virtually no pulsation EHEDG Type EL Aseptic Class I certifed pump. Up to 50 % less power than other pumps.

    Pumps - sine pumps

  2. SPS pump

    SPS pump

    Low shear pumping with flow rates to 99,000 L/h (434 USGPM) and pressures up to 15 bar (217 psi).

    Pumps - sine pumps

  3. 530 process pumps

    530 process pumps

    Flow rates to 3.5 L/min (55 USGPH) and pressures up to 7 bar (100 psi). Precise 2,200:1 speed control range.

    Pumps - cased pumps

  4. 100 series cased pump

    100 series cased pump

    Flow rates to 190 ml/min (3.04 USGPH) and pressures up to 2 bar (30 psi). Speed control up to 10,000:1.

    Pumps - cased pumps

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Case studies

The world leader in peristaltic pump manufacture and associated fluid path technologies

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