Executive Summary

This paper explores the critical importance of proper positive displacement (PD) pump sizing in food manufacturing, emphasizing its impact on operational efficiency, product quality, and safety. Food processors rely on PD pumps for handling viscous or shear-sensitive products such as sauces, syrups, yogurt, cream, and fruit purees. The correct selection and sizing of these pumps are essential to avoid issues like product damage, cavitation, temperature fluctuations, and unnecessary energy consumption—all of which can compromise food safety and quality while increasing costs.

Readers will be guided through a step-by-step approach to selecting the right PD pump for specific food processing applications. The paper addresses key factors including regulatory and sanitary requirements (such as FDA, 3-A, and EHEDG standards), unique pumping principles, and the operational characteristics of PD pumps. By following this structured methodology, industry professionals can optimize flow, ensure product integrity, and comply with stringent safety and hygiene standards.

Note: Content aligns with sanitary and regulatory frameworks (PMO, 3-A, FDA, EHEDG) where applicable. Validate against your plant’s procedures and current regulations.