The production process

The start of the production process at the St-Martinus vinegar factory is the discharging quay where the trucks unload their cargo with almost pure alcohol. Because of the high alcohol percentage, a hygienic Packo FP2 pump, equipped with an ATEX motor, was chosen here to limit the risk of explosion.

The next phase is the transfer and mixing process. Here too, the standard FP2 pumps are used, which also feed the aerators (production tanks).

After the biological production process in the aeration tank, the raw vinegar goes to a membrane filter system that is equipped with MFP2 pumps. These pumps are characterized by a noiseless and highly efficient operation.

After the filtering process, where the permeate is separated from the raw vinegar, we go to the buffer tanks that are also equipped with FP2 pumps. These serve here as feed pumps for the filling installation.

Finally, to prevent acid odors outside the company, they use a number of gas washers where the acid vapors from the mixing, buffer and process tanks are washed out. These installations are equipped with the low cost FP60 series. These series - the entry series of the hygienic Packo pumps range - serve here to remove the condensate. These FP60 pumps are, according to application, commercially and technically ideal, especially for the small flow rates in this gas washing installation.

Why Packo Pumps?

Vinegar is a natural product that arises from the conversion of alcohol, by the influence of air and the bacterium Acetobactor, to acetic acid. Due to the potentially low pH values of the acetic acid, an electrolytically polished pump is not a superfluous luxury.

Electropolishing at Packo is the standard finish for the complete pump range. This was the decisive factor for resolutely choosing Packo, according to Kristof Vandenabeele, the technical manager of the site.