Equipment
MasoSine sine pumps increase cheese curd yield
By MasoSine
MasoSine’s unique sine pump technology produces powerful suction with low shear and no pulsation. Large, open cavities allow the transfer of curd with little damage, producing a higher yield and fat content while reducing fines. Undamaged curd requires less dressing, reduces fines, and prevents plugs in the drain table resulting in less down-time and higher productivity.
Unlike lobe pumps, MasoSine ne pumps are engineered for long service life eliminating the high cost and inconvenience of off-site factory remanufacturing or reconditioning. The proof is in the 20 year warranty on our pump housing. With only one shaft, one seal and no timing gears the simple in-place rebuild takes only minutes. MasoSine pumps meet 3-A SSI; the industry standard for food sanitation and hygiene.
About MasoSine
Highly reliable MasoSine pumps are the result of over 25 years of engineering innovation and product development. MasoSine engineers have overcome the limitations of conventional rotary lobe pumps with sine technology to create one of the most efficient and reliable positive displacement pumps available for food and beverage applications. Customers benefit from less waste and faster processing with low shear, high suction, low pulsation, gentle handling of whole foods or highly viscous products with simple economical cleaning and maintenance. For more information, visit the website at www.masosine.com.
SOURCE: MasoSine
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