Food Grade Hand Pumps: A Complete Guide on Uses, Types, and Safety Tips

An Overview of Food Grade Hand Pumps

Hand pumps are a useful tool for many applications, especially when transferring liquids and semi-liquids. In food processing and preparation, it is crucial to use food grade materials that will not contaminate the edibles they come into contact with. Food grade hand pumps provide a safe, efficient way to move food products during production, packaging, and serving. This article explores what makes a hand pump food grade, the advantages of using food grade pumps, and provides recommendations on selecting the right pump for your food application.

What Makes a Hand Pump Food Grade?

A food grade hand pump is designed using materials that will not leach harmful chemicals into food contents when they come into contact. The key components that determine if a hand pump is food grade are:

• Housing Material - Stainless steel and aluminum are commonly used for food grade pump housings. Other specialized food grade plastics may also be used.
• Seals & O-Rings - Silicone, EPDM, Viton, and fluorocarbon are preferred seal materials.
• Internal Wetted Parts - Stainless steel and food grade plastic components ensure no contamination.
• Exterior Coating - Powder coated and anodized external finishes prevent corrosion.

Reputable suppliers will clearly state which parts are food grade and what materials are used. Look for certification to international food equipment standards as an indicator of suitability.

Benefits of Using Food Grade Hand Pumps

Food grade hand pumps provide several advantages over alternative transfer methods:

• Clean Operation - Closed system with minimal exposure to external contaminants.
• Labor Savings - Easy manual operation eliminates need for electricity and automation.
• Precise Flow Control - Flow rate can be controlled by pumping speed and outlet valve adjustment.
• Reduce Waste - Minimal residual liquid left in pump after transfer.
• Versatile - Can transfer a wide range of food products - sauces, condiments, shredded cheese, ground meat, etc.

Food processors choose food grade pumps because they enable efficient, sanitary transfer without compromising food safety. Hand operation gives users precision flow control not possible with gravity draining or automated pumps. Portability also allows food grade hand pumps to be easily moved for different tasks.

Choosing the Right Food Grade Hand Pump

With many types of food grade hand pumps available, it's important to match the pump performance and materials to your specific application. Here are key considerations when selecting a food grade hand pump:

• Viscosity of liquid - Thicker products may require larger pump mechanisms capable of generating more suction and pressure.
• Inclusion size - Larger solids like shredded cheese require wider passages to avoid clogging.
• Flow rate needs - Task duration and production volume impact size selection.
• Durability - Pumps should withstand daily cleaning and sanitizing procedures.
• Certifications - Verifying compliance with 3-A, EHEDG, or EC 1935/2004 gives peace of mind.

Talk with your pump supplier about the physical characteristics of your food products and cleaning processes. This helps ensure you get the ideal pump for efficiency, cost-effectiveness, and food safety. Properly selected food grade hand pumps improve quality control and productivity.

Types of Food Grade Hand Pumps

There are a variety of food grade hand pump designs to suit different applications. Some of the most common types include:

Rotary Drum Pumps

Rotary drum pumps feature a rotating inner tube with rotor that creates suction to draw fluid in. Rotation continues as fluid is dispensed under pressure at the outlet. This self-priming design works well for viscous products like tomato paste, peanut butter, jams, and sauces.

Eccentric Rotating Pumps

The rotating discs in these pumps compress an elastomeric tube to push fluid. As the discs rotate, the compressed section moves along the tubing, transporting fluid. Eccentric rotating pumps are often used for liquids with small particulate matter like salsa, shredded cheese, or minced and pureed foods.

Double Diaphragm Pumps

Flexible diaphragms are reciprocated by compressed air to pull in fluid on one stroke and push it out on the next stroke. Check valves ensure one-way flow. Double diaphragm pumps work well for thicker products and allow pumping distances over 300 feet. They are commonly used for yogurt, thick sauces, and viscous food additives.

Piston Pumps

A reciprocating piston creates suction and pressure to move fluid through check valves into and out of the pump head. These positive displacement pumps are often used for high-pressure viscous fluid transfer. typical applications include chocolate, fats, dough, batters, and meat slurries.

Peristaltic Pumps

A rotating rotor with rollers compresses a flexible tube to push fluids forward in the tube. As the tube recovers shape, fluid is drawn in behind. This action creates suction and discharge without contact between the fluid and pump. Peristaltic pumps work well for shear-sensitive fluids like sauces, yogurt, and fruit fillings.

Important Design Features

In addition to the pumping mechanism, food grade hand pumps include other important design elements to ensure effective, safe operation:

Adjustable Pressure Relief Valve

A pressure relief valve protects the pump components and provides a smooth, consistent flow rate. Being able to adjust the pressure gives operators more control over pump output.

Self-Priming Ability

Self-priming pumps don't require initial priming to start fluid flow. This makes start up quicker and easier for operators.

CIP Capable Materials

Clean-in-place (CIP) processes require pumps to withstand cleaning solutions and temperatures up to 195°F. Verify pumps are fully CIP capable for efficient sanitization.

Drainable Body

Having a drain valve or easily removed cover enables quick drainage of residual fluids. This facilitates changeovers between different products and thorough cleaning.

Ergonomic Handle

Since hand pumps rely on manual operator power, an ergonomic grip reduces fatigue during prolonged use.

Sealed Drive Train

Gears, chains, and other drive components should be sealed off from the pumped fluid to prevent contamination in the mechanism.

Maintaining and Storing Food Grade Hand Pumps

Proper maintenance and storage extends the service life of food grade hand pumps while preserving sanitary function. Recommended best practices include:

• Rinsing and flushing pumps after each use. Disassemble and hand wash parts as needed.
• Regularly inspecting o-rings, seals, and gaskets. Replace worn or damaged parts.
• Lubricating drives and linkages. Use only food grade lubricants.
• Following manufacturer instructions for reassembly to avoid leaks.
• Storing pumps fully clean and dry in a clean location separate from food processing areas.

Adhering to a preventive maintenance schedule and proper storage hygiene practices reduces pump failures and contamination risks.

Safety Tips

While food grade hand pumps offer a safer transfer method than gravity draining from hoses or cans, some key safety precautions should still be followed:

• Inspect pumps regularly for damage that could lead to leaks.
• Choose pump capacity rated for the flow volume required.
• Avoid over pressurizing - use pressure relief valves.
• Position hoses securely and avoid tripping hazards.
• Wear appropriate PPE like splash goggles, aprons, and gloves.
• Follow lock out procedures before servicing pumps.

By selecting the right food grade hand pump for your needs and following safe practices, processors can improve hygiene, efficiency, and productivity.

FAQs

What materials make a hand pump food grade?

Food grade hand pumps use stainless steel, aluminum, and food-safe plastics for housing. Seals are made from silicone, EPDM, Viton, or fluorocarbon. All internal wetted parts touching the pumped fluid are stainless steel or food-grade plastic.

What types of food products can be pumped?

Food grade hand pumps can transfer a wide range of products including sauces, dressings, condiments, cheeses, yogurt, batters, dough, purees, and more. The pump style should be matched to the fluid viscosity and inclusion sizes.

How are food grade pumps cleaned?

Food grade hand pumps should be CIP (Clean-in-Place) capable for efficient cleaning. Pumps are rinsed, flushed, and disassembled for manual cleaning after each use. Food grade lubricants must be used.

What safety precautions should be taken?

Safety tips include inspecting for damage, avoiding over pressurization, securing hoses safely, wearing PPE, and following lock out procedures before maintenance. Proper capacity pumps should be used.

How often should maintenance be performed?

Food grade hand pumps should be inspected and lubricated regularly per the manufacturer's schedule. Seals, o-rings, and gaskets should be replaced whenever worn or damaged to prevent leaks.