The pump industry relies on expertise from a large and varied range of specialists, from experts in particular pump types to those with an intimate understanding of pump reliability; and from researchers who delve into the particulars of pump curves to experts in pump efficiency. To draw upon the wealth of expert knowledge the Australian pump industry has to offer, Pump Industry has established a panel of experts to answer all your pumping questions.

This edition of Ask an Expert will look at EHEDG certification for progressive cavity pumps.

Q: How serious are progressive cavity (PC) pump manufacturers about designing their hygienic pumps to comply with industry standards/certifications?

A: This is something many PC pump manufacturers take very seriously — following ISO, 3-A Sanitary Standards and FDA guidelines, as well as EHEDG regulations.

European Hygienic Engineering and Design Group (EHEDG) is a global consortium of over 400 food process equipment manufacturers whose aim is to ensure the hygienic design of process equipment.

EHEDG certification guarantees residue-free cleaning at a lower temperature, with lower chemical concentration and a shorter cleaning time than is normal for other CIP (Clean in Place) solutions used in the food industry.

EHEDG has made recent changes to the certification process with a more rigorous and transparent test. Certification is now only valid for five years and results are reviewed by independent EHEDG inspectors, in addition to those that carried out the original tests.

To quickly respond to food industry demands for equipment that adheres to strict safety and hygiene requirements without compromising product quality, various PC pump manufacturers have already certified — or are recertifying — their hygienic pumps according to this new process.

This gives end users complete confidence and peace of mind that their equipment meets the highest possible level of hygienic design. As well as giving end users peace of mind, equipment designed to this standard typically requires 76 per cent less cleaning time — saving water, detergent and energy.

Q: What other ways do hygienic progressive cavity (PC) pumps stand out against competitors?

A: Thanks to their low shear action, PC pumps do not affect a product’s physical quality; including even sensitive products such as yogurts, cream cheese, whipped cream or other colloidal mixes. Equally, they can efficiently pump viscous and sticky products, as well as those containing soft solids such as fruit or vegetable pieces.

PC pumps help lower production costs because other alternatives — such as rotary lobe or twin screw pumps — create shear, which affects consistency. Additives are then needed to compensate for this shear to ensure that sensitive products — such as yogurts — regain their original consistency. Food producers using low shear PC pumps do not need to pay out for such additives.

The unique design of hygienic PC pumps can include a special surface shape, dead-space free areas and other particular features to prevent product components from collecting. This internal design allows complete flushing of all areas and optimal CIP/COP/SIP cleaning and sterilisation.

Peter Vila, Managing Director of SEEPEX Australia, is a progressive cavity pump expert. He has been involved with pumps for over 35 years. Peter spent the first five years repairing pumps and the following 30 years in technical sales, 15 of which have been with SEEPEX progressive cavity pumps.

This partner content is brought to you by Seepex. For more information, please contact SEEPEX Australia on (02) 4355 4500 or at

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