MasoSine pumps are a good choice for pumping chocolate, caramel, fondant, thick cream, syrups, and liquid sugar. Masosine sinusoidal pumps – which are low shear, low maintenance, and energy efficient, especially with highly viscous products – deliver significant process efficiencies over the equipment lifetime. Featuring powerful suction, high flows, and superior product handling capability, MasoSine pumps maintain product integrity during the transfer process. Due to a unique pump design, the pump can handle bigger particles, resulting in smooth transfer for confections with inclusions like nuts, raisins, cookies, or cereal. The MasoSine pumps' single shaft design and optional heating jacket allows confectionary products to be transferred while maintaining temperature, which is extremely important when working with temperature-sensitive products. The pump’s unique rotor has an undulating contour that gently transports the product with low friction, maintaining product quality throughout the entire process. Capable of being cleaned-in-place (CIP), the MasoSine pump meets stringent levels of certification, including FDA or EG 1935 standards, as well as 3-A SSI (3-A Sanitary Standards, Inc.) and EHEDG, depending on customers’ requirements. It is also easily disassembled for manual clean-out-of-place (COP) procedures.
Watson-Marlow Fluid Technology Group www.watson-marlow.com/masosine