Working Principle
The batter pump usually adopts the working principle of positive displacement pumps, such as gear pumps or rotor pumps. Take the gear pump as an example. The driving gear with internal teeth (outer rotor) drives the inner rotor to rotate in the same direction inside the fully enclosed pump body. The crescent plate of the pump body and the front cover separates the suction port from the discharge port. During rotation, a negative pressure is formed at the suction port, and the liquid is sucked in. The rotor carries the liquid to the discharge port, and the liquid is pressed out of the pump body, completing the liquid conveying. This working mode can ensure that the batter maintains a relatively stable flow rate and pressure during the conveying process, and it is not easy to generate pulsation, which helps to ensure a uniform supply of the batter for making thick pancakes.
Features and Advantages
Stable Conveying: It can ensure the uniform and continuous conveying of the batter, avoiding the intermittent supply of the batter, so that the thick pancakes made have a uniform texture and consistent taste.
Strong Self-priming Ability: It can quickly suck in the batter when starting. Even when the batter bucket is at a lower position or the pipeline is long, it can effectively extract the batter, reducing the need for additional auxiliary equipment.
Suitable for High-viscosity Media: The batter for making thick pancakes usually has a certain viscosity. The batter pump can adapt to this high-viscosity medium and convey it smoothly without the situation of blockage or difficult conveying due to the excessively high viscosity of the batter.
Adjustable Flow Rate: By changing the rotation speed of the pump, the conveying flow rate of the batter can be conveniently adjusted to meet different production requirements. For example, according to the size and thickness requirements of the thick pancakes and the production speed, the supply amount of the batter can be flexibly adjusted.
Key Points for Selection and Use
Material Selection: Since the batter pump needs to come into contact with food-grade batter, the material of the pump should meet the food hygiene standards. Usually, corrosion-resistant and non-toxic materials such as stainless steel are used to ensure the quality and safety of the batter.
Flow Rate and Pressure Requirements: Select a batter pump with appropriate flow rate and pressure according to the production scale and process requirements of making thick pancakes. Generally speaking, factors such as the amount of batter that needs to be conveyed per hour and the length and height of the conveying pipeline need to be considered to ensure that the batter can reach the pancake-making equipment smoothly.
Installation and Maintenance: When installing the batter pump, ensure that the pipeline connections are firm to avoid leakage. At the same time, regularly maintain the batter pump, check the sealing performance of the pump, the wear condition of the gears, etc., and replace the vulnerable parts in a timely manner to extend the service life of the pump and ensure its normal operation.
