It is the aim of any baker making premium branded confectionery products to deliver quality and consistency. Cakes and confectionery of the highest quality can only be produced by using ingredients and manufacturing procedures and equipment that ensure the ingredients maintain their integrity throughout the production cycle and on to the consumer.
One leading manufacturer of premium branded cakes has recently worked with AxFlow Limited to assess the various types of pumps used in its production of cake mixes and transfer of ingredients to depositing lines.
“When our customer was first considering alternative manufacturing methods for one of its latest bakeries, AxFlow was brought in to advise on the types of pumps that could be used,” reports AxFlow Product Manager Ian Payne. “The objective was to find a solution that would ensure that the quality and integrity of the products that had been achieved using traditional baking methods was maintained with the introduction of pump technology.” In other words, the bakers required a solution that ensured that texture, flavour, colour, moisture content, density, specific gravity and taste were not compromised.
During a six-month trial period, AxFlow looked at AOD, peristaltic, rotary lobe, reciprocating piston, progressing cavity and external circumferential piston (ECP) pump types. “It was the bakers, as opposed to engineers, who had the final say on which pumps would be used,” continues Ian Payne. “Having finally opted for the Waukesha Cherry-Burrell Universal ECP pump, the customer’s engineering department then conducted a further technical assessment of the suitability of this pump type.”
The outcome was that AxFlow supplied nine stainless steel pumpsets complete with discharge piping and control panels with variable flow control on moveable skids. More than 12 months later, these units were providing the desired results and without any requirement for maintenance. So when it came to the customer embarking on the next stage of its expansion the same pump type was specified.
“The Waukesha Universal ECP is ideally suited to the bakery industry because it can handle both thick and thin cake mixes without causing any damage to the pumped product,” says Ian Payne. “It combines a very gentle, pulse-free pumping action with the high suction capacity necessary for allowing the thick mix to be drawn into the pump with any separation of the ingredients. The pump uses double ‘0’ ring self-lubricating sealing system for all applications, which allows high vacuum to be developed on the inlet side.”
Manufactured from stainless steel and suitable for CIP cleaning, the pump’s close clearances allow the pumping of water against back pressures, whilst its simple design enables operators to completely strip it down for inspection in situ without the need to remove connecting pipework. Where high viscosity fluids and solids are involved, the large fluid cavities of the rotors, together with the large easy-entry anti-cavitation ports enable efficient pumping.
The varieties of applications for which this pump can be used in the bakery are many. “Where the cake mix contains fruit or there is a requirement for fruit sauces, jellies or fillings to be moved to the depositing line it is essential that no damage or discolouring of the fruit occurs,” continues Ian Payne. The pump’s low shear action guarantees that all ingredients arrive at the depositing line in pristine condition every time. The same can be said for icing sugars.”
The production of mince pies is an example of its capabilities. “With our customer, the mincemeat is contained in IBCs and stored in chillers prior to use,” says Ian Payne. ”The IBCs are positioned adjacent to the pump, which then draws the mincemeat from the IBC and transports it to the pie-fillings lines some 10 – 40m distant. What this shows is that the pump creates sufficient vacuum to draw this delicate yet difficult medium into the pump and then transfer it without any damage into the filling line.”
Then there are its uses in transferring chocolate and chocolate fondant. These potentially difficult materials need to be transferred and metered with great accuracy for the consistency of the product and it is the smooth pulse-free flow that provides the accuracy and repeatability. Equally important is the self-lubricating sealing arrangement, which prevents the chocolate burning in the rotating parts and seals.
Having demonstrated the effectiveness of its Waukesha Universal ECP pump, AxFlow has now delivered more than 40 units to its customer. It is a solution that allows the customer to introduce efficient and effective pumping capabilities that dovetail with the traditional methods of baking that have established its reputation as the baker of choice for so many leading brand names.
AxFlow Ltd
Orion Park
Northfield Avenue
Ealing
London W13 9SJ
Tel: 020 8579 2111
Email: info@axflow.co.uk
www.axflow.co.uk
