1. Describe the food as it enters the pump
Specify the recipe or product family, inlet temperature, solids, fibre and largest particles. Include viscosity at the inlet and through heating where available. Clear juice and thick puree can need different pumps and passages even when the nominal flow is the same.
- Product name and texture
- Inlet temperature and expected variation
- Solids, fibre, pieces and any air in the feed
2. Specify normal flow and the useful operating range
State the normal processing rate, the minimum sustainable rate and the upstream supply pattern. The heating circuit, pump, holding path and controls must work together at the accepted flow range. A maximum flow figure without product conditions is not enough to compare two proposals.
3. Define heating, holding and the required outlet
Provide the product-specific thermal process or identify that it still needs assessment. Holding time follows actual flow behaviour as well as the circuit geometry. Then state whether the next operation expects a hot-fill, cooled bulk or separately specified aseptic handoff.
4. Check utility availability
Give the heating-service supply, cooling-water or chilled-water conditions, electrical supply and cleaning supply/return. Service temperatures and flow affect the achievable duty. Missing utility information should be resolved before accepting a proposed operating point.
5. Separate included equipment from existing plant
List the product pump, feed vessel, tube sections, holding route, cooling, control panel and cleaning connections. Identify which are included in the quotation and which are already present. This avoids buying a thermal section while assuming that preparation, storage or filling is included.
6. Compare the same evidence
Compare proposals against one common product-and-duty sheet. Review drawings, selected materials, pressure limits, instruments, cleaning route, service access and the agreed acceptance work. Product-process acceptance remains specific to the food and its package.