The enormous range of viscous products makes it virtually impossible to state in advance whether the product can be pumped or not and what will be the capacity. It is clear that energy is required to move the product from A to B. Some of this energy will actually go into the product. This means that products containing a lot of air cannot be pumped without changing the characteristics of the product.
Viscofood has developed a simple test that allows us to identify what physical changes will take place with a high degree of certainty. The producers themselves can then determine the extent of the changes to the product. Thick pastes, sauces, creams and fruit fillings are particularly suitable for pumping. Where necessary, corrections can be made by small alterations to the formula or temperature. If you want more information about the Viscofood test procedure, please get in touch with us.