The transfer of highly viscous liquid sugar syrups can be troublesome to many pump types when it comes to confectionery production. Evidence of this challenge is the production engineers at the Brazil factory of a well-known fruit jelly sweet manufacturer were becoming frustrated with unscheduled maintenance and downtime due to the failure of lobe pumps.

Help was at hand when the company made inquiries about MasoSine pump technology from Watson-Marlow Fluid Technology Group (WMFTG). The subsequent switch to Sine pumps has reduced maintenance and downtime significantly.

This market leader in the fruit gum and licorice sector, has become a firm favorite among children and adults alike. Alongside its famous fruit jellies, a further two product lines were developed to suit Brazilian tastes: marshmallow and fruit stick candies

Shortly after production commenced, production engineers approached WMFTG at Fispal Tecnologia, a long-running annual exhibition in São Paulo. The engineers were looking for a better and more reliable technology to replace lobe pumps which were failing due to their ineffective mechanical seal design. The maintenance involved the removal of lobe pumps for offsite repair, supported by the implementation of a standby pump to maintain continuous production.

Threat to production
Although the factory was managing to keep pace with demand, there was a clear threat to achieving continuous production. In combination with the cost disadvantage associated with ongoing lobe pump maintenance, the company decided to take action.

WMFTG representatives at the Fispal Tecnologia exhibition listened to the challenges set out by the sweet production engineers and were happy to recommend the MasoSine pump range with triple lip seal system. The triple lip seal is inexpensive to maintain and does not require any external lubrication sources, making it the ideal solution, not only operationally but financially.

Unlike traditional mechanical seals, the triple lip seal system of MasoSine pumps, which is supplied as standard, is not affected by products with a high sugar content. Conversely, sugar syrups can make the mechanical seal faces of lobe pumps stick together, almost like glue, when the pump is not running for any period.

Four-pump order
It was not long before the proposed change from lobe pump to Sine pump technology was declared a huge success in the fruit jelly sweet manufacturing application. As a result of the trial, four MasoSine pumps were ordered to transfer viscous liquid sugar syrups at temperatures of 60-70°C, and flow rates up to 4600 liters per hour.

Not only have maintenance and downtime costs been reduced, but MasoSine pumps are outperforming their lobe pump predecessors in this critical process, with less component losses. Indeed, the company is now enjoying a wide range of efficiencies thanks to the specialist food sector expertise of Watson-Marlow’s Brazilian team.

Ricardo Costa, the WMFTG engineer responsible for this customer, says: “The acquisition of four pumps is clear evidence that the quality of MasoSine products and our level of service has gained the customer’s trust. We’re proud to work closely with such a big brand, and to share new ideas that deliver savings and efficiencies. We now look forward to tendering for future applications at this site, and are confident of being selected once again when their proposed factory extension project is approved.”