Confectionery manufacturers have been opting for the technology rather than gear pumps, because the gentle and low shear product handling capability provide benefits when transferring or moving viscous confectionery, said Watson-Marlow.
They cited one example as a MasoSine positive displacement pump technology replaced a gear pump that was damaging product on an Easter egg production line at UK-based Kinnerton Confectionery.
The company’s white chocolate Easter egg was designed to be mixed with dried raspberry. However, when the fruit first went through the mixer, it was squashed by the gear pump, producing pink chocolate Easter eggs.
MasoSine pumps confectionery from the inlet port to the higher-pressure discharge port. The rotor is powered by just a single motor shaft and the gate prevents any liquid flowing back from the discharge side to the lower-pressure suction side of the pump.