Putting on a SHINE with Hydra-Cell & the DOUGHNUTS
Problem: A major manufacturer of cakes and pastries in souther Europe had experienced repeated problems when pumping a gelatine or sugar mixture, glazing the tops of doughnuts.
The existing eccentric gear pump, designed to self-adjust when wearing as a result of the abrasive nature of the liquid could not take the pressure required to pump the fairly viscous fluid through the dispensing head, glands and seals had failed prematurely.
Solution: A G10 running at around 350 r.p.m now provides a constant smooth flow and abrasive nature of the liquid with its tendency to crystalise when exposed to air has little effect on the seal-less Hydra-Cell. The 8-9 bar discharge pressure is no problem either!