A hygienic pump, also called a sanitary pump, is designed so that product cannot lodge inside it and so that it can be cleaned thoroughly. That protects product quality and food safety.
No Dead Zones
A dead zone is any pocket where product can sit and stagnate, such as crevices, threads and sharp internal corners. Hygienic designs avoid them, so that cleaning flow reaches every surface.
Drainability
Casings should drain completely, with no places where product or cleaning liquid collects. That matters for CIP and for changing between products.
Surface Finish
Product-contact surfaces are smooth and polished, so they are easy to clean and resist bacteria growth. Stainless steel is the usual choice in food, dairy and beverage plants.
Seals and Joints
Seals, joints and gaskets are designed to be cleaned and inspected. Materials must be suitable for food contact and for the cleaning chemicals and temperatures used.
Cleaning Method
Clean-in-place (CIP) cleans the pump without dismantling it. Some designs also allow steam-in-place (SIP). The pump has to cope with the cleaning temperature and chemicals.
Standards
Hygienic design is usually judged against recognised standards such as EHEDG and 3-A. Certificates vary by pump and model, so always confirm them for the exact pump.
Power Energy supplies hygienic pumps including Nova Rotors hygienic progressive cavity pumps. See also how to choose a hygienic pump.
Talk to Power Energy
Send us the product, viscosity, flow, pressure and cleaning method. Call or WhatsApp +966 56 278 9535 or email sales@powerenergy.com.co.