New liquid transfer pump and mould inspector aimed at sweet makers

05-Feb-2010 - Last updated on 05-Feb-2010 at 11:39 GMT

New confectionery machinery launched at Pro Sweets include inspection equipment from Heuft which can rapidly track product residue in empty moulds used in the manufacture of chocolate and sweets and a hermetic design pump from Mouvex that eliminates the need for mechanical seals.

The Germany-based Heuft launched moCheck, its new confectionery inspection equipment, during its Pro Sweets 2010 exhibition debut. Previously, the quality assurance systems supplier focused mainly on the beverage industry.

The system triggers an alarm on detection of a contaminated mould and is based on technology using LED illumination, an intelligent camera system and the company’s reflex image processing system, said Heuft.

It added that the moCheck can inspect up to 50 empty moulds per minute and serves as a replacement for mechanical scanning devices which it maintains have been the traditional method for the detection of mould remnants in the industry.

Moreover, said the German supplier, the system can inspect up to 99 different types of moulds, which encourages fast and simple product changeovers.

A spokesperson for Heuft told ConfectioneryNews.com that its new inspection device can easily be integrated into existing production lines and can be serviced remotely by Heuft engineers.

He also stressed that the company guarantees spare part availability over the lifetime of the machinery.

Meanwhile, France based Mouvex, which is part of the global Dover group, released a new pump at the industry trade show, which is said is aimed confectioners that need shear sensitive liquid transfer for dosing.

Rudolf Voland, product manager at Mouvex, told this publication that the pump is innovative in that it has a high vacuum and compression effect and its hermetic design enables shaft sealing by double stainless steel bellows, which means a mechanical seal is not required.

He said that one of the benefits of a seal-less pump means is the elimination of the build up crystals in the interior, which can occur with mechanical sealing during the transfer of abrasive products such as liquid sugar, caramel or chocolate.

“The initial investment is costlier than traditional liquid transfer pumps but this cost is significantly offset by the fact that maintenance overheads are low due to the reduced number of components,” argues Voland.

He said that the pump is self priming with strong suction lift and its output is not affected by viscosity variation. Moreover, he said, its eccentric disc movement allows the pump to provide a smooth, steady flow even at low linear speeds.

Voland added that the pump can be used in the dairy processing sector.