Ordinary sanitary twin screw pump: Without explosion-proof motors, explosion-proof junction boxes and anti-static structures. Only applicable to clean workshops with pure water and alcohol-free juice, strictly forbidden in explosion-proof areas with ethanol vapor.
Single screw sanitary pump: Rubber stators directly contact alcohol and fruit juice, prone to color absorption, swelling and mold growth, without complete machine explosion-proof configuration, not adopted by high-end fruit wine production lines.
Centrifugal pump: Extremely high shear force crushes fruit grains and causes juice foaming and separation. Only used for CIP clean water circulation, prohibited for conveying finished wine and fruit puree.
Lobe pump: Obvious flow pulsation leads to poor filling accuracy, squeezing and crushing fruit pulp, simple explosion-proof accessories and incomplete static elimination system with potential safety hazards.
Explosion-proof sanitary twin screw pump for beverages: Exclusive equipment for explosion-proof production lines of fruit wine, ethanol extraction beverages and fruit grain juice, integrating three core functions: explosion-proof anti-static performance, low-shear grain protection and sterile cleanability.
Suction Stage: An enlarged large-diameter feed inlet reduces negative-pressure air intake in pipelines, minimizing carbon dioxide escape from carbonated drinks and juice foaming. Closed cavities isolate internal ethanol volatilization and lower flammable gas concentration in workshops from the source.
Closed Conveying Stage: Materials move integrally in laminar flow with ultra-low shear force, achieving over 99% integrity rate of soft fruit grains. Non-contact screw operation generates no metal debris to avoid excessive metal ions in beverages. Closed cavities restrict ethanol diffusion and reduce workshop explosion risks.
Discharge Stage: Pump output flow is only determined by screw rotational speed, unaffected by fluctuations in juice viscosity and alcohol concentration, delivering pressure-pulse-free flow to guarantee stable filling weight. The closed cavity structure prevents high-pressure wine liquid jet leakage and large-area ethanol vapor accumulation.
Explosion-Proof Isolation Logic: Three independent zones including power motor, transmission gearbox and material flow channel are completely separated. All electrical explosion-proof components are fully sealed and encapsulated, blocking ethanol vapor from invading motors and junction boxes to eliminate internal electric sparks igniting flammable mixed gas.
Applicable viscosity range: 1 cPs (pure water, low-alcohol wine) ~ 80,000 cPs (fruit puree, high-concentration syrup)
Allowable size of soft fruit grains: ≤12 mm (orange grains, mango grains, strawberry pulp)
Medium operating temperature: -10℃ ~ 90℃, instantaneous resistance to 135℃ SIP high-temperature sterilization
Explosion-proof standard: Standard Ex d IIB T4 (universal for ethanol workshops), optional Ex d IIC T6 for high-concentration alcohol extraction sections
Output pressure fluctuation: ≤±2%, suitable for high-precision sterile filling processes
Self-priming height: ≤2.5 m, adapting to low-position discharging of fermentation tanks
Wetted Material: Integrally forged 316L/1.4404 stainless steel with solution annealing and passivation treatment, resisting corrosion from fruit organic acid, ethanol and acid-alkaline CIP cleaning liquid. Cast stainless steel is abandoned to avoid internal pores trapping sugar residues and fruit pulp residues.
Inner Wall Polishing Process
Standard juice production lines adopt mirror polishing Ra≤0.6 μm; sterile fruit wine and high-end export beverage production lines adopt EP electrolytic polishing Ra≤0.4 μm. Smooth inner walls resist sugar and fruit pulp adhesion, inhibit yeast and mold attachment and reproduction, and easily pass CIP cleaning validation.
Beverage-Specific Large-Channel Screw Profile
Wide-pitch, rounded-tooth integrated design with oversized flow channels enables complete passage of orange grains, mango grains and strawberry particles without extrusion and crushing. One-piece molded screws without welding or surface coating avoid coating peeling and beverage contamination under long-term high-temperature SIP sterilization.
Streamlined Dead-Space-Free Pump Cavity
Integrally formed smooth flow channel with full rounded transitions without right angles, blind holes or embedded fastening screws. No residual liquid remains after shutdown, and acid-alkaline CIP cleaning liquid fully flushes the cavity to eliminate fermentation and deterioration risks of residual sugar and pulp.
EPDM Ethylene Propylene Diene Monomer: Suitable for low-alcohol fruit wine, clarified fruit juice, pure water and sugar liquid with no odor precipitation, resisting water and weak acid for normal-temperature conveying.
PTFE Encapsulated Seals: Preferred for high-concentration ethanol, plant alcohol extraction stock solution and 75% alcohol disinfection circulation, resisting organic solvent swelling without small-molecule impurity precipitation for explosion-proof extraction sections.
HNBR Hydrogenated Nitrile Butadiene Rubber: Suitable for high-temperature fruit puree, post-pasteurized hot fruit juice and high-temperature CIP cleaning with excellent high-temperature and alcohol aging resistance.
Standard ISO2852 sanitary Tri-Clamp inlet and outlet without threaded dead spaces, matching sterile pipelines in the beverage industry. Enlarged inlet pipe diameter reduces air intake foaming and carbon dioxide escape.
Snap-on quick-disassembly pump housing enables complete disassembly within 5 minutes without tools, supporting offline manual disinfection and meeting GMP equipment disassembly and inspection verification requirements.
Built-in explosion-proof overflow pressure relief valve: Automatically relieves pressure when pipeline pressure exceeds standard to prevent high-pressure wine liquid jet causing large-area ethanol leakage and explosion risks.
Matching explosion-proof anti-static food-grade delivery hose interfaces with fully conductive pipelines to continuously eliminate fluid static electricity.
| Pump Type | Core Advantages | Defects for Explosion-Proof Beverage Workshops |
|---|---|---|
| Centrifugal Pump | Low procurement cost, large-flow clean water circulation | Extremely high shear crushes fruit grains and causes juice foaming and stratification; no complete machine explosion-proof configuration, prohibited for finished beverage delivery in ethanol workshops, only usable for clean water circulation |
| Single Screw Sanitary Pump | Good self-priming performance, low-speed operation | Rubber stators contact alcohol and fruit juice directly, prone to swelling, odor absorption and mold growth; no complete explosion-proof structure, banned in high-end fruit wine production lines |
| Lobe Pump | Simple structure, convenient maintenance | Large flow pulsation leads to poor filling accuracy and squeezed crushed fruit pulp; simple explosion-proof accessories with incomplete anti-static system carrying ethanol explosion hidden dangers |
| Ordinary Sanitary Twin Screw Pump | Low shear, supports CIP cleaning | No explosion-proof motors, explosion-proof junction boxes and anti-static grounding, unable to enter Zone 1/2 ethanol hazardous workshops and rejected by safety supervision |
| Explosion-Proof Sanitary Twin Screw Pump for Beverages | Complete machine explosion-proof anti-static, ultra-low shear grain protection, dead-space-free CIP/SIP compatibility, ethanol-resistant seals, pulse-free stable filling | Higher manufacturing cost than ordinary sanitary pumps, suitable for mid-to-high-end explosion-proof production lines of fruit wine and fermented juice |
Low-alcohol fruit wine and juice filling Zone 2 (ethanol concentration ≤12%): Standard complete Ex d IIB T4 explosion-proof model, universal for most beverage workshops.
High-concentration alcohol extraction and distillation recovery Zone 1 (high ethanol vapor concentration): Upgrade to Ex d IIC T6 high explosion-proof grade with PTFE ethanol-resistant sealing assemblies.
Clean workshops with only pure water and alcohol-free juice: Ordinary sanitary twin screw pumps without explosion-proof configuration are acceptable.
Clarified low-alcohol fruit wine and fresh squeezed juice: EPDM seals and standard wide-flow-channel screws.
Fruit pulp slurry containing fruit grains: Wide-pitch rounded screws to improve grain integrity during passage.
High-concentration ethanol extraction sections: PTFE encapsulated ethanol-resistant seals; long-term high-alcohol operation with EPDM is forbidden.
High-temperature pasteurized fruit juice and hot syrup conveying: Optional HNBR high-temperature resistant seals.
Ordinary juice and fruit wine production lines: Ra≤0.6 μm mirror polishing with 3-A and FDA material certifications.
Sterile fermentation and high-end export beverage workshops: EHEDG certification, EP electrolytic polishing Ra≤0.4 μm, supporting instantaneous SIP high-temperature sterilization.
Fixed-speed explosion-proof model: Material transfer between fermentation tanks via fixed pipelines.
Explosion-proof variable-frequency model (mainstream in beverage workshops): Matched with automatic filling machines for precise dosing and flexible switching of multiple media.
Mobile explosion-proof pump: Equipped with mobile base to extract fruit pulp and fruit wine raw materials from 200L drums.
NBR nitrile rubber seals are strictly prohibited for any alcohol-containing beverage conveying, as alcohol-induced swelling precipitates impurities contaminating finished products.
304 stainless steel is forbidden for wetted parts; long-term corrosion by fruit organic acid and ethanol causes pitting corrosion and excessive metal ions.
Simple single-end mechanical seals are prohibited; ethanol vapor easily penetrates motor ends and damages complete machine explosion-proof structures.
High-speed operation is forbidden when conveying fruit grain materials, as excessive rotational speed squeezes and crushes pulp.
Modifying ordinary pumps only by replacing explosion-proof motors is forbidden without complete machine explosion-proof certificates, leading to production suspension penalties upon safety supervision inspection.
FDA food-grade explosion-proof sanitary Tri-Clamp fittings and PTFE ethanol-resistant sterile gaskets, no swelling or precipitation after long-term alcohol immersion.
Sterile flushing pipelines for mechanical seals and CIP split-flow adapters adapting to acid-alkaline disinfection circulation processes.
Explosion-proof anti-static food-grade delivery hoses with full conductive performance to export static electricity, specially designed for ethanol working conditions.
Beverage-dedicated explosion-proof variable-frequency control cabinet preset with two operating programs: low-speed grain-protection conveying and high-speed CIP cleaning.
Original factory FDA-certified ethanol-resistant spare seals, quick-disassembly disinfection maintenance kits and grounding continuity testing accessories.
Horizontal pump installation with horizontal deviation ≤0.1 mm/m to prevent fruit pulp and sugar residue accumulation inside cavities and microbial fermentation.
Short and straight feed pipelines with minimal elbows; inlet pipe diameter one grade larger than outlet to reduce negative-pressure air intake and carbon dioxide escape.
Complete equipotential grounding of pump body, pipelines and anti-static hoses with grounding resistance ≤4 Ω; grounding continuity tested weekly.
Flame-retardant cables adopted for explosion-proof wiring with fully locked and sealed explosion-proof cable glands; exposed wiring and open lap joints prohibited.
High-risk Zone 1 extraction workshops equipped with ethanol flammable gas alarms interlocked with explosion-proof pumps for automatic shutdown; workshops maintain forced ventilation to lower ethanol vapor accumulation concentration.
Conveying rotational speed for fruit grains and fruit wine: 60~180 rpm low-speed operation to protect pulp integrity and reduce ethanol volatilization.
CIP cleaning circulation rotational speed: 800~1200 rpm high-speed operation relying on high-velocity water flow to flush sugar and pulp residues inside cavities.
Conveying working pressure controlled at 0.2~0.6 MPa; high pressure squeezes fruit grains and accelerates wine liquid leakage and volatilization.
Weekly: Inspect sealing integrity of explosion-proof junction boxes and complete machine grounding continuity; check seal faces for wine and sugar scale leakage.
Monthly: Inspect screw mirror polishing layers for scratch wear caused by granular media; calibrate lubricant liquid level of explosion-proof gearboxes; test interlock automatic shutdown function of flammable gas alarms.
Quarterly: Recheck complete machine explosion-proof performance, calibrate synchronous gear clearance to guarantee zero-contact friction-free screw operation throughout the cycle.
PTFE and EPDM ethanol-resistant seals: Replace every 6 months due to accelerated aging by alcohol.
Food-grade special lubricating oil for explosion-proof gearboxes: Full replacement every 12 months.
Sterile PTFE gaskets and conductive layers of anti-static hoses: Regular replacement every 4 months to maintain explosion-proof anti-static performance.
Dry running without medium is strictly forbidden; mechanical seals will be damaged within 30 seconds, and ethanol vapor penetrating explosion-proof motors creates explosion hazards.
High-speed operation is prohibited when conveying fruit grains and fruit wine materials to avoid damaging pulp morphology and original beverage flavor.
Industrial concentrated strong acid and alkali detergents cannot be used to clean pump bodies, which corrode the passivation layer of 316L stainless steel and trigger metal ion precipitation.
Removing explosion-proof shells, canceling grounding circuits and replacing non-explosion-proof electrical accessories are prohibited.
Mixed use of uncertified third-party seals without FDA certification is forbidden, which swell and contaminate beverages after alcohol contact.
| Fault Phenomenon | Exclusive Root Causes for Explosion-Proof Beverage Working Conditions | Dual Solutions for Explosion Protection & Hygiene |
|---|---|---|
| Crushed fruit grains, juice stratification and foaming | Excessive rotational speed, narrow screw flow channels | Reduce conveying rotational speed and replace beverage-specific wide-flow-channel rounded screws |
| Frequent alarms of workshop ethanol detectors | Seal leakage and pipeline air intake leading to massive ethanol volatilization | Replace PTFE ethanol-resistant double-end seals, enlarge inlet pipe diameter and optimize pipeline layout |
| Rubber off-flavor and color change in finished fruit wine | Ordinary NBR seals swell and precipitate impurities under ethanol environment | Replace with FDA-certified EPDM/PTFE food-grade seal assemblies |
| Excessive microorganisms and yeast detected after CIP cleaning | Insufficient pump cavity polishing grade, residual cleaning dead spaces and inadequate circulation cleaning duration | Upgrade pump cavity to EP Ra0.4 μm dead-space-free finish and extend acid-alkaline cleaning circulation time |
| Large fluctuation of filling weight and inconsistent batches | Flow pulsation and variable-frequency parameters unmatched to beverage working conditions | Debug dedicated pressure-stabilizing variable-frequency program for beverage production and inspect built-in explosion-proof overflow valves |
| Fine metal debris inside pump cavity | Insufficient lubricating oil in explosion-proof gearboxes, offset screw clearance causing contact friction | Replace explosion-proof special lubricating oil and recalibrate synchronous gear clearance |
| Static accumulation on pump body and grounding fault alarms | Broken grounding circuits, aging conductive layers of anti-static hoses | Reconstruct complete machine equipotential grounding system and replace brand-new explosion-proof anti-static hoses |
Explosion-proof workshops for fermented fruit wine and low-alcohol pre-mixed cocktails: Tank transfer, filling machine feeding, distillation ethanol solvent recovery.
Production lines for fruit grain juice and fresh squeezed beverages: Mango juice, orange grain drinks, strawberry fruit puree and concentrated fruit pulp conveying with intact pulp retention.
Plant alcohol extraction beverage workshops: Delivery of fruit and herbal ethanol extraction stock solution and explosion-proof solvent recovery.
High-viscosity syrup raw material sections: Explosion-proof conveying of high-fructose corn syrup, maltose and concentrated jam.
Explosion-proof workshops for sterile carbonated and lactic acid bacteria beverages: Delivery of sterile buffer solution and low-alcohol fermentation stock solution.
Pilot explosion-proof laboratories and small fermentation production lines: 200L raw material drum extraction and small-batch explosion-proof conveying.
Flow range: 0.3 ~ 110 m³/h
Working pressure: 0.2 ~ 1.6 MPa, built-in explosion-proof overflow pressure relief valve
Applicable viscosity: 1 ~ 80,000 cPs
Standard explosion-proof grade: Ex d IIB T4, optional Ex d IIC T6
Wetted material: Forged 316L / 1.4404 stainless steel
Inner wall finish: Standard Ra≤0.6 μm; EP polished Ra≤0.4 μm for sterile export grade
Allowable soft fruit grain size: ≤12 mm
Applicable medium temperature: -10℃ ~ 90℃, instantaneous 135℃ SIP sterilization
Complete machine protection grade: IP66 with complete equipotential anti-static grounding
Complete fruit grain delivery rate: ≥99%
Hygiene certifications: 3-A, FDA, EHEDG, GB4806 food contact material standards