Rotary lobe pump for curds transfer in cheese production
In the cheese production industry, the transfer of curds can pose a significant challenge due to the risk of damaging the delicate curd structure. Ensuring the transfer process is gentle and maintains the integrity of the curds is crucial for producing high-quality cheese.
Transfer curds without damage at low speeds
The rotary lobe pump, developed by Pierre Guerin in partnership with POMAC, is a specialized solution for the cheese industry. This pump stands out due to its design that minimizes the risk of curd damage during transfer. Made from stainless steel EN 1.4404 (AISI 316L), it meets the highest cleanability standards and complies with EEC guidelines. The pump features specially coated rotors to reduce flow leakage, enabling low-speed rotation without compromising volumetric efficiency. This ensures that curds are preserved during transfer. Temporary cylindrical rotors are provided for commissioning, preventing damage to the original lobes. The pump also includes rotor dismounting tools and follows a hygienic design that optimizes clean-in-place performance. Maintenance is simplified with seals mounted according to the Front Pull-Out principle, allowing for upkeep without dismounting pipe connections. The compact design incorporates short shafts, minimizing buckling effects and sensitivity to temperature variations. For flexibility, the pump offers horizontal or vertical inlet/outlet options and uses helical gears for better torque transmission at a low acoustic level.
Benefits
- Prevents damage to curds during transfer
- Meets high cleanability standards
- Simplified maintenance with Front Pull-Out seal design
- Compact design reduces buckling and temperature sensitivity
- Flexible inlet/outlet configuration