Diaphragm Pumps offer a large range of hygienic pumps from stock

These include models with FDA, 3A, USDA and EHEDG certification.

Diaphragm Pumps can handle a large range of products gently and with minimal shear. This gentle handling makes them ideal for products with fruit or vegetable particulates e.g. Chutney or Jam.
The ability to CIP (Clean in place) or SIP (Steam in place) makes them ideal for processes which change regularly e.g. Yoghurt where there may be a batch of one flavour followed by a rinse then another flavour.
Of course these pump can also be dismantled for cleaning with little or no tools required and assembly/disassembly is very quick.

Included in our range are models which can handle products with very high viscosity, Mashed Potato, Sandwich spreads, treacle are just a few of the products we have succesfully transferred.

The handling of shear sensitive products is critical to many a process, we have succesfully used pumps for products which need special care e.g. Whipping Cream.
Pumps are available in 2 styles, which we call pre-process and post-process

Pre-process pumps are generally used when the product is subsequently sterilised by cooking.
These may include pizza toppings or pie fillings. The pumps are 316 Stainless with hygienic connectors Typically of a bead blast finish conforming to FDA.

Post-process pumps are used for products which don't get further sterilisation by cooking, examples of this are youghurt, cream and cottage cheese.
They are usually 316 Stainless but to a mirror finish as fine as Ra<0,8 for the EHEDG version