A manufacturer and blending facility of liquid and dry sweetener products, located in upstate New York, was faced with mounting costs and downtime, linked to pump failures in its liquefier unit. The facility’s technicians narrowed the problem to its batch-run sucrose blending circulation pump, critical to liquefying white and brown sugar, organic and kosher products, fructose, maltitol, corn syrup and invert syrups.

The process mixer, which runs an average of six batches daily, five days per week, was being negatively impacted by crystallized liquid sugar inside the pump, causing shear damage and broken seal components. The food processor wanted to eliminate the continuous pump rebuilds, as well as downtime from seal and pump part repairs, which cut significantly into the company’s profit margin.