Though relatively small in stature, pumps and valves have a significant impact on environment friendly dairy processing. Incorporating the optimum pumps and valves is important if processors are to reduce working expenses whereas maintaining product quality.
“Designing a dairy processing system with the correct pumps and valves will save some big cash over time due to greater effectivity and lower maintenance prices,” says David Kellin, purposes engineer with Middleton, Wis.-based Fristam Pumps USA.
Selecting pumps which are the right measurement for every application, as an example, helps processors keep away from using larger-than-necessary motors, which will scale back energy consumption and put on and tear whereas increasing element longevity, he states. xp2i will decrease working prices by minimizing unnecessary friction losses, Kellin provides.
Leveraging the suitable pumps and valves also will minimize downtime, and the right valves “and well-thought-out logic” will allow the acceptable quantity of circulate with out wasted pressure loss, says Bob Garner, engineering manager for Glendale, Wis.-based Ampco Pumps Co.
The greatest pump and valve choices will differ in accordance with the dairy product’s characteristics and the location of the equipment on processing strains, says Kevin Trauth, vice president of engineering for Rodem Inc., a Cincinnati-based pump and valve manufacturer.
Indeed, pumps might vary in dimension, type, and configuration in accordance with move rates, strain, viscosities, temperatures, and different variables, Kellin states.
“While a regular centrifugal pump may be perfect for pumping water-like fluids such as milk or for clean-in-place processes, processors may need a optimistic displacement pump to effectively pump viscous products such as cheese curds, yogurt, or cottage cheese,” he says.