Pumps fix for wonky chocolate factory
10 Mar 2010
Fakenham, UK – Chocolate and confectionary maker Kinnerton, part of Zetar Plc, has decided to standardise on Masosine SPS positive displacement pumps from Watson-Marlow. The decision follows the installation of the pumps maker’s Masosine MR and SPS series units at its Fakenham, Norfolk plant.
Kinnerton first introduced a Masosine pump to replace a gear pump that was damaging product on an Easter egg production line, with a second model acquired recently to support a newly installed caramel production line.
The Fakenham plant had in the past experienced problems with an inclusion mixer on one particular line that was supported by an ageing gear pump, according to the company’s engineering supervisor, Phil Barwick.
“The line was set up to produce a new white chocolate Easter egg with dried raspberry mixed in,” said Barwick. “However, when the fruit first went through the mixer, it was squashed by the gear pump - in effect producing ’pink’ chocolate Easter eggs.”
Kinnerton engineers decided to trial a Masosine positive displacement pumps – an MR125 model, and said Barwick: “Not only did it not damage the product - even subsequently introduced biscuit pieces were damage-free - it was also exceptionally easy to maintain and clean.”
With the MR125 operating trouble-free, the company decided to introduce a second Masosine pump for a more recent project to establish an in-house caramel production line at the Fakenham site
“The one problem with caramel is that it’s very viscous when cool and can cause problems for certain pumps. However, we were confident that a Masosine pump would be up to the task,” said Barwick.
Watson-Marlow recommended a Masosine SPS 2 sanitary/industrial pump. With a capacity up to 4 m³ per hour and pressures up to 15 bar, the SPS is ideal for viscous applications such as caramel, gelatine and glucose, as well as industrial products such silicones, adhesives and polymers.
“We have three SPS 2 pumps on site, and not only do these handle the pumping requirements without a problem, they are incredibly easy to clean,” says Mr Barwick. “Even after pumping glucose, a simple flush-through with water is all that is required.”
With sales of £60 million and around 600 employees, Kinnerton produces confectionery ranging from Easter eggs and Advent calendars, through to chocolate bars and chocolate miniature figures, as well as chocolate lollipops. The operation processes over 7,500 tonnes of chocolate to make 1,200 different products every year.
