Packo Pumps in Belgium and Daniatech in Denmark have combined their pump manufacturing expertise to set a new standard in high shear force pumps. By optimising the patented rotor-stator design using CFD, the pump offers unrivalled energy efficiency. The energy consumption is 40-50% lower than other premium high-shear pumps. This high efficiency not only results in lower energy costs per hour of operation, but also reduces the initial investment. The high-shear pump can be equipped with a smaller motor as well as a smaller and cheaper frequency converter. The optimised flow through the rotor-stator also results in quiet operation.
The high-shear pumps are based on the proven Packo FP pumps and therefore offer all their unique advantages. All FP pump variants are also available on the high-shear pumps and share almost all spare parts (motors and seals are standardised)
High-shear pumps are mixing devices that combine mixing and pumping functions in one machine, which saves maintenance and space. They have a flow rate of up to 200 m³/h and a pressure drop of up to 80 m.
These features, together with the hygienic design, make Packo high-shear pumps the best choice for the production of dairy, ice cream, food, beverages, bakery, marmalade and similar products. While static mixers, dynamic mixers and stirrers can give satisfactory results for simple tasks such as mixing liquids with the same viscosity and density, high-shear pumps can reduce mixing times by up to 95% in processes where stable emulsions are required, particle size needs to be reduced or texture agents (e.g. xanthan, alginate, pectin, carboxymethyl cellulose, carob, gelatin, ...) are needed.
With newly increased shear rates of up to 95,000 s-1, the high shear pumps are suitable for processes where a homogeniser is traditionally required. Thanks to these ultra-high shear values, the Packo pump delivers sufficient mechanical work for the pumped liquid, converting yoghurt into drinkable yoghurt.
