Masosine pumps replace gear pumps at Kinnerton

Watson-Marlow Masosine MR and SPS series positive displacement pumps have been installed at the Fakenham plant of chocolate and confectionary specialist Kinnerton.

The first Masosine pump was introduced to replace a gear pump that was damaging product on an Easter egg production line, with a second model acquired recently to support a newly installed caramel production line.

At its manufacturing plant in Fakenham, the company produces confectionery ranging from Easter eggs and advent calendars, through to chocolate bars and chocolate miniature figures, as well as chocolate lollipops.

In high-volume manufacture, production line uptime is vital to profitability and continuity of supply.

However, a problem that arose in 2006 threatened to counter this ethos and it soon became apparent that a new solution was required.

Phil Barwick, engineering supervisor at Kinnerton, said: 'We had an inclusion mixer on one particular line that was supported by an ageing gear pump.

'The line was set up to produce a new white-chocolate Easter egg with dried raspberry mixed in.

'However, when the fruit first went through the mixer, it was squashed by the gear pump - in effect producing 'pink' chocolate Easter eggs,' he added.

With Easter one of the company's peak production periods, a quick-fire solution was needed.

A recent trade show attended by Kinnerton demonstrated the Watson-Marlow Masosine positive displacement pumps, and the company requested the trial of an MR125 model.

Barwick said: 'It was immediately apparent that it ticked all of our boxes.

'Not only did it not damage the product - even subsequently-introduced biscuit pieces were damage-free - it was also easy to maintain and clean,' he added.

The MR series is a range of medium-duty sanitary pumps offering flow rates up to 91,000 litres/hour and pressures up to 10.3 bar.

Applications include chocolate, cheese, curd, yoghurt, concentrates, yeast, batter and stews.

With the MR125 operating trouble-free for the past four years, a more recent project was always likely to see a second Masosine pump introduced at the Fakenham site.

Barwick said: 'We wanted to establish an in-house caramel production line.

'The one problem with caramel is that it is very viscous when cool and can cause problems for certain pumps.

'However, we were confident that a Masosine pump would be up to the task,' he added.

Watson-Marlow recommended a Masosine SPS2 sanitary/industrial pump.

With a capacity of up to 4m/hour and pressures up to 15 bar, the SPS is said to be ideal for viscous applications such as caramel, gelatine and glucose, as well as industrial products such as silicones, adhesives and polymers.

Barwick said: 'We have three SPS2 pumps on site, and not only do these handle the pumping requirements, they are also easy to clean.

'Even after pumping glucose, a simple flush-through with water is all that is required,' he added.

Moving forward, Kinnerton has decided to standardise on Masosine SPS series pumps.

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