Jump Eccentric Ball pump technology is not new.
The technology itself is 100 years old and is well proven in France other parts of Europe and the US.
The advantages include seal-less technology, no product retention in suction or discharge pipes, and one of the most important for the Food industry, a gentle, shear-free pumping action.
Many products in the Food industry like Mayonnaise are very shear sensitive and lose their texture and feel if passed through equipment with high shear effects. The remedy to this problem is to make sure that the equipment adds as little shear as possible to the product after the batch is manufactured.
Jump Eccentric Ball pump technology is not new. The technology itself is 100 years old and is well proven in France other parts of Europe and US. The advantages include, seal less technology, no product retention in suction or discharge pipes and one of the most important for Food industry, a gentle, shear free pumping …
