Bakery overcomes diverse product viscosities and entrained air challenges with a new positive displacement pump.
Bakery dough is inherently difficult to pump as it typically contains entrained
air. Recently a Bimbo baking facility in central Mexico needed to replace a pump
that was discontinued and not meeting required flow rates.
In addition to entrained air, the application presented more challenges. Because
the pump had to transfer dough from vessels without bottom discharges, the product
needed to be sucked up and pumped 20 feet to a mold filler, then baked. Also,
each of the eight different dough types had different viscosities, specific
gravities and contents, which included dispersed solids like raspberries, nuts
and chocolate chips.