Condiment Processing
How to Handle High-Viscosity Sauces, Pastes and Condiments Reliably
Moving ketchup, mayonnaise, sauces, pastes and other high-viscosity food products requires more than a pump with sufficient capacity. The complete fluid handling system must deliver controlled, consistent transfer without damaging the product or creating unnecessary production delays.
Viscosity can change with temperature, formulation and batch conditions. Equipment that is poorly matched to the application may produce unstable flow, excessive pressure, product hold-up, increased energy use and difficult cleaning. Correct specification helps protect product quality while supporting reliable throughput.
What should be considered when selecting a pump?
- Product viscosity at the actual operating temperature.
- Required flow rate, pressure and suction conditions.
- Whether the product is shear-sensitive or contains particulates.
- Clean-in-place requirements and ease of drainability.
- Product recovery, changeover frequency and potential hold-up.
- Materials, seals and hygienic design requirements.
A complete approach to viscous product transfer
Alliance Fluid Handling supports condiment manufacturers with pumps, valves and process equipment selected around the product and the wider production process. This helps maintain repeatable flow, protect texture and consistency, simplify cleaning and reduce avoidable downtime.
Improve high-viscosity product handling
Speak with the Alliance team about hygienic equipment for sauces, condiments, pastes and other viscous food products.
Explore condiment processing solutions
Call: 01302 744836
Email: sales@alliancefluidhandling.com