Dairy Milk and Ice Cream

Viscosity: Up to 3000CP
SG: 1.10

The pumping of dairy, milk and ice cream requires careful planning to ensure consistency of final product, ensuring the nature of the liquid does not change as well as accommodating the handling of ingredients such as nuts, sweets, fruit and chocolate.

North Ridge can assist you with the pumping of dairy products such as yogurts, cream cheese, butter, and milk. For milk we would provide a pump which works at a low rpm ensuring consistency does not change but with a high transfer rate with the ability to strip and clean easily.

For the pumping of ice cream a different solution may be provided as ice cream freezers can be located a few hundred metres from tanks which require a non pulsating, low shear flow. Ingredients such as nuts, sweets, fruit and chocolate should remain intact, as well as ice cream spending the correct amount of time in contact with freezer walls which will form ice cream crystals without affecting taste or consistency. Viscosity also ranges from between 500cp – 3000cp ruling out traditional centrifugal pumps which has pressure limitations. Given all of the above a volumetric constant pressure pump is required which will deliver a consistent flow in relation to speed and produce high pressures.

We can also provide pumps with the following features to assist the dairy milk and ice cream industry:

VSD – Variable speed drive to accommodate varying flows, and viscosities yet produce consistent pressure despite fluctuating viscosities

Hygienic  – Ability to clean pump through use of Cleaning in Place or Sterilization in Place technology, as well as dismantle pump for ease of cleaning and third party accreditation where necessary

Low Shear – Low rpm and correct pumping technology to retain product integrity.

View our range of pumps for the Dairy, Milk and Ice Cream Industry