Transferring viscous liquids-the secret is in the seal

摘要

The transfer of highly viscous liquid sugar syrups can be a troublesome application for many types of pump. Take for example the lobe pumps used by a Brazillian fruit jelly sweet manufacturer, where production engineers were becoming frustrated with unscheduled maintenance and downtime due to pump failure. Alongside its fruit jellies, the company had just launched two product lines, marshmallow and fruit stick candies which were developed to suit Brazilian tastes. The lobe pumps employed on the lines were failing due to their ineffective mechanical seal design. Maintenance involved the removal of lobe pumps for offsite repair, supported by the implementation of a standby pump to maintain continuous production.