01/06/2026
Designing a line for milk, yogurt and ice cream with nuts? 🍨
It's not one product,but three different worlds - and each requires a different pump. 👀
In the dairy industry, hygienic standards (EHEDG, 3-A, FDA) and CIP/SIP wash compatibility are key. The choice of pump depends on the specific medium and process stage:
Milk and cream (low viscosity, large volumes) - centrifugal pumps will work best. They are efficient, but at the wrong speed can foam the product.
Ice cream, yogurt, cheese (high viscosity, often with solid additives) - require gentleness. Cam and twin-screw pumps provide pulseless, gentle flow and can handle particles. They are more expensive, but versatile.
Dispensing of flavors, syrups, stabilizers - here precision and airtightness will be provided by peristaltic pumps.
Auxiliary tasks, CIP, evacuation - mobile and dry running AODD diaphragm pumps will work well for smaller capacities.
Remember: ice cream with a viscosity of 3000 cP and milk are two different worlds. Therefore, it is crucial to match the impeller geometry and speed to the properties of the liquid.
For a detailed breakdown of pump types, capacities and recommendations for each dairy product, see the article - link in comments. 👇
