Watson-Marlow Fluid Technology Group (WMFTG) has released a white paper showing Sine pump technology’s benefits to the food and beverage industry through Mee curves.
Plant engineers pump highly viscous products, including cheese curd and frozen orange juice where viscosity can measure thousands or millions of centipoise (cP). Mee curves present clear evidence that Sine pumps use up to 50% less power in comparison to lobe piston pumps, particularly when used with viscous products. The curves show the higher the viscosity, the greater the savings.
Sine pumps also require low net inlet pressure and have minimised potential for cavitation. It presents savings in electricity consumption and users can claim a reduced carbon footprint.
Mee curves were first developed by WMFTG. They help users find the right size of pump and drive, as well as showing the kilowatts of power needed to run a motor. This helps customers reduce costs and make decisions.
Potential savings by using Sine pump technology
Energy savings are an important factor and according to the BPMA, two-thirds of electricity costs on an industrial site are from electric motors.
WMFTG’s new white paper clearly shows how food and beverage plants can leverage Sine pump technology to realise rapid ROI and savings. Technical factors are addressed, including net positive suction head requirements, the effects of viscosity, and cavitation, as well as power and net inlet pressure requirements. In addition, it demonstrates how to use Mee curves and the possible comparisons that can be made.
Case study: a survey by the Food and Drink Federation
The Food and Drink Federation recently surveyed 100 UK food and beverage plant decision makers. Three-quarters said rising energy bills affected expansion decisions.
A selection of case studies show what achievements can be made using MasoSine technology, including with products such as fruit juice concentrates and milk. These studies present the potential annual savings in electricity, as well as carbon emissions, which is becoming increasingly important in the business environment.
