Dairy products rarely enter the market in the state of primary food raw materials. Typically, products are processed, which requires the appropriate organization of technological processes. Creameries, cheese factories and farms equip special lines for pumping liquid products from one section to another. Realization of tasks of this kind requires the use of special equipment, but pumps for milk and dairy products in the corresponding modifications are used as the main activators of the process. There are many varieties of such units, each of which is suitable for use at one or another technological stage. A review of milk pumps and user reviews of manufacturers will help determine the choice of suitable equipment.
Centrifugal milk pump
This is the most popular type of milk pumps, which forms the basis of pumping communications in modern industries. Using a centrifugal unit in a standard modification, you can serve milk and similar products in terms of viscosity. When choosing, you should take into account the temperature regime - in most cases, it should not exceed 90 ° C. The drive may have different configurations. As a rule, a milk pump of this type is represented by a single-stage design, but there are console-monoblock versions and versions with closed blades. Depending on the operating conditions, a choice should be made in favor of a particular mechanism. If the rules for the maintenance of technical devices are observed in the working room, then you can prefer an open design in the simplest modification, but from the point of view of reliability, it is still more profitable to purchase monoblock devices.
Self-priming or non-self-priming pump?
Previously, the main principle of operation was considered non-self-priming, but in recent years, both customers and manufacturers have focused on more technologically advanced self-priming units. Such models can be safely purchased for working with milk coming from milk carriers. Self-priming milk pumps are also used for other products with similar viscosity. The ability to independently carry out the capture of liquid is ensured by an air separator, special blades of the functional wheel and nozzle.
The unit, connected to the discharge pipes, fills the nozzle to the required level during operation. It is important to consider one drawback of self-priming models. Compared with obsolete analogues, they are not allowed to work with liquids whose temperature exceeds 50 ° C. For comparison, a non-self-priming milk pump is capable of serving products with a temperature of about 90 ° C.
Three-jaw pumps for viscous products
Especially for working with fermented baked milk, sour cream, processed cheeses and other viscous products, it is recommended to use rotary three-jaw units. Although in this case, some concentration restrictions must be taken into account. Standard modifications are usually not allowed to pump liquids whose temperature exceeds 90 ° C. The advantages that a three-jaw pump for pumping milk possesses are versatility. Subject to appropriate changes in the design and operating parameters, it is possible to obtain an aggregate that can cope with a wide range of dairy products, regardless of the degree of viscosity.
Models for CIP
A feature of such models is the ability to perform cleaning of internal elements without disassembling the structure. Typically, such models are developed on the basis of self-priming single-stage units. For example, open-vortex models, which provide for the vertical position of the nozzles, are quite popular. This design prevents spills during downtime. Such a pump is advantageous for pumping milk not only by simplified maintenance, but also by the possibility of stable operation in the most difficult conditions. Units of this type can work with dairy products, the structure of which contains air. The technology of recirculation washing, in turn, eliminates the need for regular sanitary and hygienic operations during the maintenance process.
Vacuum pump for milk
The workflow of such models involves the formation of air vacuum in the line where suction takes place. This principle of operation makes the units universal in terms of servicing various liquids. By the way, communications with such technical support are also used to work with detergents, as well as disinfectant solutions. Of course, the milk pump should be used separately from such tasks, but such applications can also be noted as an example of the chemical resistance of the units. Vacuum models are developed from food-grade stainless metal, and can also be supplemented by modern control systems. It remains only to choose performance indicators and structural performance.
Manufacturer's Reviews
In the market for industrial equipment, you can find both domestic products for dairy production and European pumps. As for Russian manufacturers, the operating companies respond positively to the products of the Tekhnokom and Kurganselmash enterprises, which represent the basic modifications of the most popular pumps. The Sieva brand is also in great demand, under which, in particular, a milk pump is designed for installation in vacuum-steam complexes. Among foreign manufacturers, brands such as Prolac, Grundfos and TLS are worthy of attention. According to users, the developers of these companies not only qualitatively implement standard models, but also improve pumps in various technological areas.
Conclusion
In the process of choosing any pumping unit, it is important to consider the secondary aspects of operation. For example, for small and start-up enterprises, energy supply indicators are important. The most gentle in this regard is the centrifugal pump for milk with a single-stage design, although it may have different consumption indicators. It is worth considering the characteristics of sound insulation, the quality of the sealing joints, the presence of protective surface treatment and other properties of the unit. In the process of prolonged use, these factors will be of great importance both in terms of maintenance and in terms of durability.