Pump predestined for sensitive foods

Highly viscous, sticky and with a high sugar content - this is how the delicious filling for apple strudel presents itself in production. The fruit mass is to remain intact even after further transport to the prepared strudel dough with pieces of up to twelve millimetres. Until now, a large baker from Austria tried to accomplish this task with a conveyor belt.

What's more: Different strudels are produced in compliance with the highest quality standards five days a week, 24 hours a day. In addition to apple strudels, the range also includes curd cheese strudels or savoury strudels, for example with spinach filling.

To make production more economical, the system was converted to the VarioTwin NG from Pumpen Wangen. The advantage: The quantities can be gently conveyed with the system in batches of one to three cubic metres per hour. Sales partner Sonnek Engineering ensured that the pump is mobile on wheels at the customer's request. The project business is an essential area for Sonnek, which adapts pumps to individual needs with a specialised engineering team according to customer requirements.

For sensitive products in the food sector, the combination of the Twin NG pump with the VarioTwin NG additional module is a suitable solution. Especially highly viscous, lumpy and sticky masses are transported reliably and energy-efficiently. Sensitive and shear-sensitive recipes, such as the chunky filling for the apple strudel, are handled gently to consistently guarantee the high quality of the product. The pump series developed for the food industry guarantees safe cleaning in a CIP or SIP design or with EHEDG approval.