Vortex pumps are designed to work with hot and cold liquids, such as wort and juice. They are rated for high temperatures (up to ~95°C) and are used for pumping hot beverages after heating or pasteurization. These pumps are self-priming and ensure stable liquid transfer even when air is present in the system or when the flow is intermittent.
Impeller pumps are used for the gentle pumping of wine, juice, and other food liquids, including raw materials with small inclusions. Thanks to their flexible impeller, they provide delicate product transfer without strong mechanical impact and are suitable for transferring liquids between tanks.
Peristaltic pumps provide the gentlest possible pumping by compressing a flexible hose with rollers. This operating principle makes it possible to transport viscous media, pomace, wort with pulp and sediment, while minimizing damage to the product structure and preventing heating.
A separate category of equipment consists of juice collection tanks with built-in pumps, which are used together with belt presses. They automatically collect juice, filter it through a sieve, and pump it further along the processing line, ensuring continuity of the processing operation.
