Guest Column | September 19, 2017

Progressing Cavity Pumps: Making The Most Difficult F&B Applications Simple

Progressing Cavity Pumps: Making The Most Difficult F&B Applications Simple

By Pete Ciorrocco, NETZSCH Pumps North America

Proper system design ensures adequate Clean-In-Place procedures and effective material handling.

Though progressing cavity pumps are not the most-common pumps used for conveyance in food and beverage production, certain applications, such as those requiring high-pressure or conveying highly-viscous media, require this pump type. Progressing cavity pumps can be well-suited to food and beverage applications’ needs regarding contamination avoidance, but require an additional pump be included in the system for effective Clean-In-Place (CIP) procedures. With the right system design, progressing cavity pumps can reduce cost, lower maintenance needs, and achieve better results in complex conveying applications within food and beverage production.

Certain Applications Demand Progressing Cavity Pumps
Where food and beverage pumping applications are concerned, progressing cavity pumps are rarely the first thought in system design. By far, rotary lobe and centrifugal pumps are more-commonly used in these applications, and indeed are often the right choice. In many situations, however, rotary lobe and centrifugal pumps are not up to the task of conveyance in food and beverage applications, or are not the most cost-effective solution.