Confectionery

    MasoSine pumps at confectionery manufacturer

    MasoSine positive displacement pumps are being used by specialist chocolate and confectionery manufacturers to overcome difficult production challenges including:

    • Removing instances of product damage due to high shear and heat - a frequent problem with alternative pump technologies, like lobe and gear pumps
    • Providing easy, hygienic cleaning and maintenance characteristics
    • Ensuring easy handling of viscous products such as caramel
    • No damage to inclusions like candy and nuts

    Watson-Marlow pumps make changing flavor, colorant or additives into a quick and simple task; simply change the pump tube. This ensures product quality and consistency throughout the production process.

    Applications

    • Low shear confectionery application
    • Abrasive candy coating application
    • Waste minimized with peristaltic pump

    Key products

    1. Certa pump

      Certa pump

      Low shear, virtually no pulsation EHEDG Type EL Aseptic Class I certified pump. Up to 50 % less power than other pumps.

      Pumps - sine pumps

    2. SPS pump

      SPS pump

      Low shear pumping with flow rates to 434 GPM and pressures up to 217 psi.

      Pumps - sine pumps

    3. 530 process pumps

      530 process pumps

      Flow rates to 55 GPH and pressures up to 100 psi. Precise 2200:1 speed control range.

      Pumps - cased pumps

    4. 100 series cased pump

      100 series cased pump

      Flow rates to 190 ml/min (3.04 GPH) and pressures up to 30 psi. Speed control up to 10,000:1.

      Pumps - cased pumps

    Products by brand

    Case studies

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