Transfer pumps for liquid dough, batter and cream.
Gorreri’s piston transfer pump system has been engineered to satisfy the most different demands of transferring products with various viscosity.
They are mainly divided in relation of the power and the transfer capability.
Thanks to an air compressed motor and an alternate movement, it is possible to easily transfer creams, fillings products, eggs, melted cheeses, jams, sauces and other liquids at a maximum speed of 100 liters per minute even in presence of particles.
Our pumps have a maximum output of 2 liters per stroke with a 50 stroke per minute.
Furthermore, all the components have been realized for the maximum usability granting, by means of fast clamps, a rapid and easy dismantling also to allow inspections and internal periodical cleanings.
Gorreri transfer pump system can be equipped with laser or ultrasound level sensor as optional coupled with a pneumatic electro valve.
Manual lifting is our standard equipment and we can supply the pneumatic lifting as optional.
Ideal to transfer from the bowl to the hopper any batter, soft or medium, every dough or cream without altering its integrity;
No. 4 different types of pumps (series 65, 80, 100 and 140) to choose from;
Flexible suction and discharge hose to convey food products with stainless steel DIN or tri-clamp fittings. Standard length is 3 meters;
This pump can be equipped also with a pressing lid;
Pressing lid of the same shape and diameter of the bottom of bowl to guarantee the transfer of the whole batter;
Complete transfer of all the product from the tray to the hopper.
Level Sensor and pneumatic electro valve or ultrasound sensors with minimum and maximum reading to keep the level of the dough or batter and cream always constant in the hopper;