Peristaltic pump provides nest egg for food processing company

An 840 Series hygienic peristaltic pump from Watson-Marlow Pumps is being used by a Japanese food processing company to pump egg yolks and whites through a chilling process before despatch to food manufacturers who make extra-thick omelettes that accompany sushi. Astonishingly the pump processes the egg yolks with a 70% unbroken rate, allowing for a better quality end product and offering a staggering 350% improvement on the company’s previous pump.

Chilling approximately 60,000 egg yolks and white every day is no mean feat, but demand is such in Japan that a solution to this curious processing dilemma was required urgently. Sushi in Japan is traditionally served with omelettes cut into portions measuring up to 2cm thick. To guarantee that the quality of the omelette matches that of the fine sushi on offer, producers demand as many unbroken egg yolks as possible.

However, using a conventional sine pump at the food processing company, only a disappointing 20% of yolks were making it through the pump without damage. The situation had to improve if existing order levels were to be maintained.

The pump recommended for the job was the 840 Series peristaltic metering/transfer pump from Watson-Marlow Pumps, largely because of its ability to meet gentle, yet high flow hygienic applications.

A surprised and delighted number of processing staff assessed the yolks and confirmed about 70% were undamaged.

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