- 120-year-old creamery specifies MasoSine SPS2 from Watson-Marlow
- High volume, low pressure application on new clotted cream line
- Demo pump supplied initially to help customer meet pre-Christmas rush
A MasoSine SPS2 sanitary process pump supplied by Watson-Marlow Pumps Group has helped Rodda’s, a Cornish creamery with a history dating back over 120 years, to implement a new clotted cream line. Installed at the end of 2012 in time for the Christmas rush, the product benefits from the sine pump’s high flow yet gentle handling characteristics.
History in the making
In 1890 clotted cream was made in a farmhouse kitchen in the heart of Cornwall. Over 120 years on, Redruth-based Rodda’s is still making Cornish Clotted Cream the same way, by gently baking rich local cream until it’s silky smooth, which is why it’s been awarded Protected Designation of Origin (PDO) status, along with other well known foods such Champagne and Parma ham.
Late last year, Engineering Supervisor at Rodda’s, Paul Johnson was tasked with installing a new cream line and needed high flow pumps for the facility.
“Clearly we are keen to avoid any product damage or compromise to product integrity,” he states. “Using a centrifugal pump, for example, would effectively turn the cream into butter. We already knew about the MasoSine sinusoidal pumps available from Watson-Marlow and we have found the pump compliments our new filling assembly.
The MasoSine positive displacement pump features an exclusive sinusoidal rotor that overcomes the limitations of conventional rotary lobe pumps to produce powerful suction with low shear, low pulsation and gentle handling.
“This isn’t a high pressure application, rather a high volume one,” says Mr Johnson. “Essentially the pump transfers liquid cream from a tank to a hopper on a new production line. The machine then fills our range of pots.”
For this application, the MasoSine SPS series is an ideal match, offering gentle handing that minimises the potential for aeration, yet with the high flow (up to 100,000 litre/hr) required to match throughput demand at Rodda’s. It takes six pints of milk to make a 227g pot of Cornish Clotted Cream, and each day Rodda’s make enough clotted cream to outweigh eight rugby teams.
High flow is achieved using the pump’s sine-wave-shaped rotor, which creates four moving chambers that convey the duty fluid from the inlet port to the discharge port. The scraper gate prevents any fluid passing back from the discharge side to the suction side of the pump. Rodda’s operate the MasoSine SPS in conjunction with a variable speed drive and ultrasonic level sensors in the hopper. If the level is high, the pump runs slower, and vice versa.
“At the time, because of the need to meet pre-Christmas demand, Watson-Marlow helped us out with the immediate delivery of a demo pump. It was a manual version of the pump we have now, and it got us through this busy period nonetheless.”
Rodda's cream is exported to countries such as France, Dubai, Germany, Holland, Italy, Japan, Madeira, Malaysia, Portugal, Singapore, Spain, Sweden, Tenerife and Hong Kong throughout the year, so maintaining production levels is important to this family business.