Hygienic Design (3-A / EHEDG)
Dead-spot and crack-free flow geometry; Ra ≤ 0.8 μm smooth inner surface prevents bacteria accumulation and cross-contamination.
Sector Application
Hygienic Pump in the Food Industry
Hygienic Pump
Pump solutions for the food, beverage and pharmaceutical industry, manufactured with FDA/EC 1935 approved materials and hygienic design.
Food Sector
Fluid Transfer in Hygienic Standards
In food and beverage production, the pump not only transports the fluid; it is part of food safety. All food contact surfaces must be made of FDA 21 CFR (USA) and EC 1935/2004 (EU) approved material, hygienic design (3-A / EHEDG) must be free of dead spots and cracks, and the inner surface must be cleanable on-site with CIP/SIP. Otherwise there is a risk of bacterial accumulation and cross-contamination.
Air diaphragm (AODD) pumps are particularly preferred in this sector: thanks to their gentle, low-shear transfer, they transfer delicate products such as yoghurt, cream and emulsions without foaming and without destroying their structure. The self-priming and dry-running construction also passes products containing chunks or pits without clogging.
Pumpport PH series hygienic diaphragm pumps meet food safety standards with AISI 316L stainless steel body, FDA approved PTFE/Santoprene diaphragm and tri-clamp connections.
- Food contact: FDA 21 CFR + EC 1935/2004 approved material
- Hygienic design: 3-A / EHEDG - no dead-spots and cracks
- Electropolished 316L, Ra ≤ 0.8 μm inner surface
- CIP/SIP compliant, tri-clamp quick disconnect connection
- Gentle low-cut transfer - protects sensitive products
- Self-priming, dry-run, part pass-through
Advantages
Highlights for the Food Industry
Food Contact Compatibility
Diaphragm, gasket and housing comply with FDA 21 CFR and EC 1935/2004; certified and safe for direct contact with food.
Low Shear - Gentle Transfer
The smooth operation of the AODD pump transfers yogurt, cream and emulsions without frothing or separating.
CIP / SIP Cleaning
Suitable for cleaning and sterilization in situ; quick tool-free disassembly and manual cleaning with tri-clamp connections.
Application Areas
In which food products is it used?
Milk Products
Yogurt, cream, ice cream mix and whey - low-shear transfer preserves product structure.
Beverages & Alcohol
Fruit juice, syrup, brewer's yeast and liqueur - gentle filling without foaming, without adding oxygen.
Sauce, Puree & Jam
It transfers fruit purees and sauces containing seeds or pieces without crushing and clogging the pieces.
Chocolate, Butter & Margarine
Continuous, stable flow rate transfer of high temperature and viscous products.
Acidic Foods (low pH)
Vinegar, pickle juice, tomato and fermented products - high acid resistance with PTFE diaphragm.
Standards
Hygienic Pump Standards and Materials
| Standard / Criteria | Objective | Pumpport PH Series |
|---|---|---|
| FDA 21 CFR | US food-contact material approval | 316L body + FDA approved PTFE/Santoprene diaphragm |
| EC 1935/2004 | EU food-contact material regulation | Certified food-contact materials |
| 3-A Sanitary / EHEDG | Hygienic design - cleanability | Dead-spot and crack-free geometry |
| Surface roughness | Food-contact surface Ra ≤ 0.8 μm | Electropolished 316L inner surface |
| CIP / SIP | On-site cleaning / sterilization | CIP/SIP compliant + tri-clamp connection |
Recommended Products
Pumps for Food Applications
Frequently Asked Questions
Things to Consider When Choosing a Food Pump
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All food contact surfaces must be FDA 21 CFR (USA) and/or EC 1935/2004 (EU) approved material: AISI 316L stainless body and FDA approved PTFE or Santoprene diaphragm. In addition, 3-A Sanitary (USA) and EHEDG (EU) hygienic design criteria are required - smooth inner surface (Ra ≤ 0.8 μm), dead-spot and crack-free geometry, CIP/SIP compliance. Stainless housing alone is not enough; diaphragms, seals and connections must also be certified.
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The hygienic pump is designed for food safety: dead-spot and crack-free flow geometry (bacteria accumulation and cross-contamination are prevented), electropolished Ra ≤ 0.8 μm inner surface, tri-clamp (tri-clover) quick-disconnect connection and CIP/SIP cleaning compliance. Standard industrial pumps do not have these hygienic design criteria and food-contact certificates.
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For low pH (acidic) products such as fruit juice, vinegar, pickle juice, tomato products and fermented foods, the PTFE diaphragm is the safest choice; PTFE is practically inert to all food acids. For the body 316L is suitable, but contact time and temperature should be controlled to avoid the risk of pitting in acidic environments with high salt/chloride content. EPDM can only be used in slightly acidic water-based products.
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Air diaphragm (AODD) pumps provide a gentle, low-shear transfer, transferring yogurt, cream, ice cream mixes, emulsions and sauces without foaming, separating and de-structuring. They also pass products containing seeds or chunks (fruit puree) without damage, are self-priming and dry-run resistant.
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CIP (Cleaning-in-Place) is cleaning in place without dismantling the pump, by running a hot water-alkali-acid-disinfectant cycle through it; SIP (Sterilization-in-Place) is sterilization in place with steam or hot water. PH series pumps are CIP/SIP compatible; tri-clamp connections also allow manual cleaning with quick disassembly without tools.
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For low-medium viscosity and shear-sensitive products (milk, juice, yogurt, sauce) an air diaphragm pump is ideal. For very high viscosity, non-self-flowing products (paste, jam concentrate, chocolate), a helical/lobe gear pump is more efficient and gives a continuous flow rate. Selection is based on viscosity, shear sensitivity and solid content.
Chemical Compatibility Chart
Check the chemical resistance of the pump casing and diaphragm material as A/B/C/D from the table.